The Blend
What 'Cold-Pressed' Actually Means
By Dr. Samar Idris · 5 minute read · 20 May 2026
A short, honest explanation of the extraction method behind the blend — and why it matters.
Oil can be taken from a seed in two broad ways. You can press it mechanically, or you can heat it and use solvents. The first is slower and yields less. The second is cheaper and yields more.
Cold-pressing means the seed is crushed under mechanical pressure with the temperature kept low — typically below 50°C. Nothing is added and nothing is boiled off. The trade-off is real: a cold press can leave a meaningful share of the oil behind in the cake.
Why the temperature matters
The parts of a seed oil most sensitive to heat are the minor ones — tocopherols, polyphenols, some of the aromatic compounds. They are not what makes an oil conditioning; the fatty acids do that, and they survive heat fine. They are what makes one oil smell and behave differently from another.
Cold-pressing does not make an oil work. It makes an oil taste, smell and age like itself.
So the honest version is this: cold-pressed is a quality decision, not a performance claim. We use it because we would rather have less of an oil that still resembles the plant it came from.
Anyone telling you cold-pressing multiplies results is selling the method rather than explaining it.
