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What is cold-pressed oil?
Cold-pressed oil is pressed from seeds or nuts at a low temperature, with no chemical solvents, and then filtered instead of refined. Because it is never bleached or deodorised, it keeps the colour, aroma and more of the natural vitamin E of the seed. Wood-pressed oil, also called ganuga or kachi ghani oil, is cold-pressed in a slow wooden press.
Which cold-pressed oil should I buy?
- Cold-Pressed Mustard Oil
Pungent and sharp, for Bengali and North Indian dishes and pickles. 1L to 15L.
- Cold-Pressed Olive Oil
For salads, dressings and low-heat cooking. 1L to 15L.
- Cold-Pressed Safflower Oil
A light, mild oil for everyday cooking. 1L to 15L.
- Cold-Pressed Groundnut Oil
An everyday oil for Indian cooking, tadka and frying. 1L to 15L.
- Cold-Pressed Sesame Oil
Gingelly oil for South Indian cooking, tempering and pickles. 1L to 15L.
- Cold-Pressed Coconut Oil
For Kerala-style cooking, and also used on hair and skin. 1L to 15L.
Cold-pressed vs refined oil: what is the difference?
| Compared on | Cold-pressed | Refined |
|---|---|---|
| How it is extracted | Pressed mechanically at low temperature | High heat and chemical solvents such as hexane |
| After extraction | Filtered | Neutralised, bleached and deodorised |
| Taste and smell | The seed's own flavour | Neutral |
| Colour | Natural, often darker | Pale |
| Shelf life | Shorter; store away from light | Longer |
How should I store cold-pressed oil?
Keep the bottle or tin closed, away from sunlight and the heat of the stove, and use it within the best-before date on the pack. Cold-pressed oil has no added preservatives, so a little cloudiness or sediment at the bottom is normal and does not mean the oil has gone bad.