Cold pressed oils keep nutrients, flavor, and aroma intact. No heat, no chemicals. Here’s why your body will thank you for switching.
Your Oil Should Come From a Seed, Not a Factory
Most oil on store shelves is made with heat, chemicals, and machines running at 200°C+. It’s cheap to make, lasts forever on the shelf, and tastes like… nothing.
Cold pressed oil is different. We crush seeds slowly, at room temperature, using a traditional wooden ghani or low-speed press. No heat. No solvents. No shortcuts. The result? Oil that still remembers it was a seed.
Three Reasons Your Body Prefers Cold Pressed
Nutrients stay alive
High heat destroys Vitamin E, antioxidants, and good fats like Omega-3. Cold pressing keeps them intact.
No chemical leftovers
Refined oils use hexane to pull out every last drop. That solvent is “removed” later — but traces remain.
Cold pressed = only seed + pressure. What you see is what you eat.
Real flavor, real aroma
Heat kills smell and taste, so factories add “natural flavor” back in.
Cold pressed groundnut oil smells like roasted peanuts. Cold pressed coconut oil smells like fresh coconut. If your oil has no smell, your food loses too.
Cold Pressed v/s Refined: Quick Check
| Cold Pressed | Refined Oil |
|---|---|
| Made below 40°C | Made at 200°C+ |
| Cloudy, settles naturally | Crystal clear, uniform |
| Smells like the seed | Neutral / no smell |
| Shelf life: 6–9 months | Shelf life: 2+ years |
| Nutrients intact | Nutrients stripped |
Cloudy at the bottom? That’s good. Those are natural nutrients settling. Just shake and use.
How We Do It at Organic Options Farms
- Source: Seeds grown without pesticides on our farm, or on partner farms we trust.
- Clean: Sun-dried, hand-sorted. No old or damaged seeds.
- Press: Wooden ghani at slow speed. Batch made, not mass made.
- Settle: Oil rests naturally for 3–4 days. We don’t use filters or bleach.
- Bottle: Straight into glass or food-grade tins. From seed to bottle in 7 days.
No factory. No hexane. No “refined, double-refined, triple-refined.”
How to Use Cold Pressed Oils
- Best for: Salad dressings, tadka, low–medium heat cooking, skin & hair.
- Avoid: Deep frying at very high heat — use for phodni, sautéing, or a finishing drizzle.
- Store: Cool, dark place. Use within 6 months after opening.
Your Body Knows the Difference
When you switch, you’ll notice:
- Food tastes richer with less oil.
- No acidity or throat burn after fried snacks.
- Skin and hair feel better if you use it externally too.
That’s because you’re eating food, not a factory product.
Taste the difference a real farm makes — Organic Options Farms.
- Shop Cold Pressed Groundnut Oil — nutty, rich, perfect for sabzi
- Shop Cold Pressed Sesame Oil — traditional wooden ghani, great for South Indian cooking
