Cold pressed oil is oil which has been produced with the use of a low heat technique. The introduction of heat to the process of making oil will degrade the flavor, nutritional value, and color of the oil. Heat, however, increases the yield. For this reason, cold pressed oil tends to be more expensive, although it is also of higher quality.

The term “cold pressed oil” is subject to different regulations, depending on the part of the world in which it is made. In the European Union, for example, oil which is labeled as cold pressed must be produced in an environment which never exceeds a certain temperature. The temperature varies, depending on the oil, but is generally around 80 degrees Fahrenheit (27 degrees Celsius). In the United States, oil labeling is not regulated, so “cold pressed oil” may not actually be cold pressed oil at all. Consumers will need to smell, taste, and see the oil to determine whether or not it is truly cold pressed.

When oil is made, the nuts, seeds, or fruits being used to make the oil are first ground into an even paste. The paste goes through a malaxation process, a slow stirring which encourages the oil in the paste to clump. To extract the oil, pressure is applied, forcing the oil out of the paste. Heating the paste will increase the yield of oil. Some producers mix the paste with warm water, or heat it before pressing. Others make cold pressed oil by using an oil stone alone to remove the oil. After the oil has been produced, it is graded and bottled.

Some companies manufacture “expeller pressed oil” which is made in a high pressure environment. The high pressure is sometimes necessary with thick nuts and seeds, but it creates heat through friction. Some expeller pressed oil can be termed cold pressed, because the temperature does not rise a great deal. Other expeller pressed oil, however, is made at very high temperatures, and cannot be considered cold pressed oil. Companies may clarify by specifically labeling a product “expeller cold pressed oil.”

Many cooks believe that cold pressed oil has a superior flavor, and actively seek it out. For dressings and dishes in which the flavor of the oil will play an important role, cold pressed oil is generally superior to other types of oil. However, when the oil is going to be heated through cooking, consumers should be more concerned with the smoking point of the oil they are using. Some cold pressed oils are not able to handle high heat, and should not be used in cooking anyway, since the delicate and complex flavor will disappear.