Oils have been a part of human routines and rituals since 3000 BC. Sourced from seeds, vegetables, leaves, herbs, and agricultural by-products, oils have become of economic importance with time. As a result, conventional, quantity-focused methods for oil extraction have gained space in the market. These methods such as solvent extraction, refining, and bleaching drastically change the functional properties of oils only for them to lack their original nutritional and aromatic properties. While it makes oils have better heat resistance, this causes the loss of phytonutrients that were otherwise present in the oil naturally.
Here’s where cold-pressed oil shows up. Cold pressing is the mechanical technique by which oils were originally pressed. With no form of external thermal or chemical additives other than physical force, the oil that cold pressing produces is nonhazardous and rich in good nutrients.
However, with these nutrients comes the factor of oxidative stability and heat resistance. Certain phytochemicals cause oils to be less stable than refined oils. This is one reason why cold-pressed oils are best consumed as soon as possible. It is also important to make sure that the oil is not heated to very high temperatures as this may alter certain qualities in the oil. However, one must not worry about this. Learning the basics of taking care of cold-pressed oils is the key. It is quite simple, keep the oils away from sunlight and open them to oxygen only when required. This reduces the chances of your oil going rancid. In terms of cooking with cold-pressed oils, the best way to eat them is in dressings for your salads or as a topping on your food.
We triple-filter our oils and have made sure that small sizes of our products ensure that you don’t have a bad experience. In case you have any other queries about our oils, contact us at support@oilin.in
Note on rancidity:
Identifying rancidity is also quite easy. If the oil smells a bit fruity, fermented, or like adhesive paste (glue) something’s wrong.