Cold-pressed oil is extracted by mechanically pressing seeds, nuts or fruits at low temperatures — without heat or chemical solvents. This keeps the natural flavour, aroma, vitamins and antioxidants intact.

Refined oils go through chemical processing, bleaching and deodorizing, which strips away nutrients and flavour. Cold-pressed oils stay unrefined and preserve their natural nutrition.

The process is slower, done in small batches and yields less oil per seed — you pay for purity and nutrient retention, not mass-production efficiency.

Yes — they are great for low to medium-heat cooking, sauteing and dressings. Because many have lower smoke points than refined oils, they are less suited to high-heat deep frying.

Keep them in a cool, dark place away from sunlight and heat, with the cap tightly closed. Some delicate oils stay fresher refrigerated after opening.