Health First, Always

Cold-Pressed Oils:

Best for Low to Medium Heat
Avoid deep frying – it destroys nutrients and creates harmful compounds.
Use for sautéing, drizzling, or adding after cooking.

Proper Storage

Store oils in a cool, dark place to prevent oxidation and rancidity.

Don’t Mix Oils

Different oils have different properties. Stick to one oil for best results.

Cold-Pressed Extraction

Cold-pressing is about temperature, not material.
It must be below 45°C to preserve flavor and nutrients.

High heat destroys quality

Refined Vs Unrefined Oil?

Understand the difference and make an informed choice.

Aspect	Unrefined	Refined
Extraction	Cold-pressed, no heat	Heat + chemicals
Flavor	Strong, natural	Mild, neutral
Nutrients	Retained	Reduced
Smoke Point	160-220°C	230-250°C+
Best Use	Low/medium heat, salads	High-heat cooking

Journal Reference

Cold pressed oils are best for low–medium heat

Reference: Ramadan, M. F. (2013). Cold-pressed oils: A review of current technology for food and potential applications. Journal of Food Science and Technology, 50(3), 343–363.

Avoid deep frying – destroys nutrients & creates harmful compounds

Reference: Gertz, C., Klostermann, S., & Kochhar, S. P. (2000). Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. European Journal of Lipid Science and Technology, 102(8–9), 543–551.

Use for sautéing, drizzling, or adding after cooking

Reference: Tauferová, R., Dordevic, D., Jančíková, S., Tremlová, B., & Kulawik, P. (2021). Fortified cold-pressed oils: The effect on sensory quality and heat stability. Separations, 8(4), 55.

Proper storage – cool, dark place to prevent oxidation & rancidity

Reference: Wroniak, M., & Rękas, K. (2023). Effect of filtration process on oxidative stability of cold-pressed oils. Antioxidants, 12(6), 1231.

Don’t mix oils – stick to one for best results

Reference: Popa, S., Milea, M. S., Nițu, S. V., Moșoarcă, G. E., Vancea, C., & Lazău, R. I. (2020). Rapid adulteration detection of cold-pressed oils with their refined versions by UV–Vis spectroscopy. Scientific Reports, 10, 16100.

Cold Pressed Extraction – temperature, not material, matters

Reference: Symoniuk, E., Ratusz, K., & Krygier, K. (2017). Impact of selected chemical characteristics of cold-pressed oils on their oxidative stability. Food Analytical Methods, 10, 2561–2571.

Must be below 45 °C to preserve flavor and nutrients

Combined References: Symoniuk, E., Ratusz, K., & Krygier, K. (2017). Food Analytical Methods, 10, 2561–2571; Wroniak, M., & Rękas, K. (2023). Antioxidants, 12(6), 1231.

High heat destroys quality

Reference: Symoniuk, E., Ratusz, K., Ostrowska-Ligęza, E., & Krygier, K. (2018). Changes in the oxidation stability and fatty acid composition of cold-pressed oils during storage. Journal of the Science of Food and Agriculture, 98(14), 5341–5349.

Refined vs Unrefined – extraction, flavor, nutrients, smoke point differences

Note: All scientific references provided here are based on peer-reviewed research. We’ve omitted links to ensure clean display. You can find each paper by searching the article title in Google or Google Scholar.