Cold Pressed Oil vs. Refined Oil
| Feature | Cold Pressed Oil | Refined Oil |
|---|---|---|
| Processing | Crushed mechanically at low temperatures (below 49°C) | Heated (up to 200°C) and exposed to chemicals like solvents |
| Yield | Lower | Higher |
| Cost | More expensive due to lower yield | Less expensive |
| Nutrients | Retains vitamins, minerals, antioxidants, and other phytonutrients | Nutrients may be lost or damaged by heat and chemicals |
| Flavor & Aroma | More intense and distinct flavors and aromas | Neutral or mildly flavored |
| Smoke Point | Lower smoke point, not suitable for high-heat cooking | Higher smoke point, suitable for high-heat cooking |
| Shelf Life | Shorter shelf life due to lack of preservatives | Longer shelf life due to processing |
| Examples | Extra virgin olive oil, avocado oil, sesame oil | Canola oil, vegetable oil, peanut oil |
| Best for | Salads, drizzling, dipping, low-heat cooking | Sauteing, frying, baking |
- Cold pressed oils may have a cloudy appearance due to the presence of natural particles.
- Refined oils often undergo further processing like bleaching and deodorization, making them neutral in flavor and color.
- Choosing the right oil depends on your specific needs and cooking methods.
- It’s generally recommended to have a variety of cold pressed oils in your kitchen.
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