While most people understand what natural oils are, many still don’t know how they are extracted from different types of plants. Whether you use regular olive oil, canola oil, virgin olive oil, or any other type of vegetable oil for cooking, all of them are created in only one of two ways: by cold pressing or hot pressed. While tasting food, or while cooking with these oils, you may not be able to tell much of a difference between the two different ways of production, but once you remove the cap off of a bottle or scoop out the nooks and crannies of a container, you’ll likely be able to. In fact, most people don’t even notice the difference at all. But when it comes to making skin care products such as lotions and creams and more, there is enough of a difference between the two that people are sure to be aware of it. There is also a difference in how the oils are processed and created to make each product different.
While both types of oils can be extracted through cold pressed, it is the later process that produces the most oil with the least amount of processing. Oils are basically crude materials that are taken from the seeds of plants. The seeds are ground up and then filtered to remove the most flavorful oil possible. The rest is left in the seed to continue processing and this is where things get complicated. When you compare cold-pressed oil from olives to refined oil from sunflower seeds, the result is an oily product with very little nutriments or flavor of its own.
There is some benefit to the extraction process, however. In particular, the solids in the seed have a chance to be picked up during the extraction process and used in cooking. If the cooking process is quick enough and not too strenuous, the solids can become edible. This is something that does not happen with refined oils, which go through a series of heating steps to get them to any degree of consistency and then must be stored at high temperatures to lock in the vitamins and minerals. As such cooking with cold-pressed oil from seeds is something of a balancing act. You want to maximize the vitamin and mineral content, while also ensuring that the seed is usable for cooking purposes.
When it comes to expeller pressed cooking oils, the process is different. While the oils do not go through a heating process, their preparation is different. These types of cooking oils are made through a cold-pressing method and do not go through the same heat/cooling steps as other expeller pressed oils. They are typically more lubricated, have a higher smoke point, and are known for their buttery flavor. In fact, many chefs around the world use expeller pressed cooking oils as a staple of their daily cooking.
There are a variety of benefits to choosing this method of preparing your foods. First of all, it allows you to use a much wider range of oils, as well as a greater amount of them. For example, you can choose to use only a couple drops of essential essential oil or several, if you wish. At the same time, you have full control over the heat and texture of the finished product. With a traditional pan or pot, this is not possible, which is why cold-pressed oil is such a superior choice for many people.
The process is simple, really. There are cold-pressed oils that have been infused with special herbs, various spices, and even some botanicals, which allow for truly individualized flavours. Once the seeds are pressed, they are placed in a pan or pot, which is placed at a high temperature. As the liquid heats up, the oil turns from a liquid into a gas, which is very thick and will keep its shape for hours. It is then transferred into jars or bottles and shipped off to be used in cooking.
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