Why cold-pressed oil is worth it

Most cooking oil on the shelf is refined: extracted with heat and solvents, then bleached and deodorised. It’s cheap, neutral, and stable — but the process strips away the natural vitamins, antioxidants, and flavour.

Cold-pressing works differently. The seed or nut is crushed slowly at low temperatures (below 40°C), so nothing is scorched or chemically altered. What you get is oil that still smells and tastes like its source — peanuts, coconut, mustard.

The trade-off is a shorter shelf life and a higher price, because you get less oil per kilo. We think that’s a fair trade for food that’s actually alive with nutrients.