Expeller-Pressed vs Cold-Pressed Oils
Terms like "expeller-pressed" and "cold-pressed" often appear on cooking oil labels, leaving many wondering: what's the difference?
The main factor that sets apart expeller-pressed vs cold-pressed oils is the temperature during production. While both are extracted using mechanical methods, cold pressing retains more flavour and health benefits because it uses minimal heat throughout the process.
Expeller-Pressed Oils
An expeller press is a mechanical screw press that squeezes oil out of crushed seeds and nuts. In the case of expeller-pressed canola oil, for example, the canola seeds are first crushed into a fine paste. The expeller press then continuously applies pressure to the seed paste to separate the oil.
Even if no extra heat is added on purpose, the expeller press creates enough friction to heat up the oil, usually between 140°F and 210°F. This moderate heat facilitates the oil extraction process and results in a higher yield compared to cold pressing.
Cold-Pressed Oils
Similar to expeller pressing, cold pressing utilizes a mechanical press to extract oil. However, the temperature is carefully maintained below 122°F (50°C).
The lower processing temperatures help preserve the oil's natural taste and aroma all throughout. Cold-pressing retains more of the oil’s nutrients and antioxidants, which can be lost through exposure to high heat.
While this method results in a lower yield than expeller pressing, you can get superior quality oils from it. In fact, the traditional way of making olive oil involves cold pressing, and it’s still being used by producers to create extra virgin olive oil with unique flavours.
Which Is Better, Cold-Pressed Or Expeller-Pressed Oils?
Expeller pressed oils are exposed to higher temperatures during extraction, so cold pressed oils are the better choice for health-conscious folks who want the most nutritional benefits. It comes at a premium price point though because of its high production cost and limited availability. In this case, it's best to consider other options for your bulk oil needs.
Take note that both oils are best used in low-heat applications to retain their quality. Avoid high-heat cooking as it can degrade delicate compounds and alter their taste. Save your cold pressed and expeller pressed oils for salad dressings, drizzling over finished dishes, and mixing into dips!
How To Know If You’re Buying Good Quality Oil
It’s not enough to rely on price alone when shopping for cold-pressed and expeller-pressed oils. Here’s what to keep an eye out for so you know you’re getting a quality product.
Check the label: It should clearly indicate “cold-pressed” or “expeller-pressed”. Some manufacturers also include the harvest date on the bottle for reference. Choosing organic products is also a good idea, as they usually adhere to stricter production standards.
Proper packaging: Look for cold-pressed oils stored in dark, sealed containers. Oils like EVOO have a shorter shelf life and are more susceptible to oxidation, so they have to be protected from light, heat, and air. Clear containers for these kinds of oils may affect freshness and turn them rancid faster.
Choose reliable brands: Suppliers should provide detailed information about the origin and production methods of their oils in the spec sheet or product description. By sourcing from reputable manufacturers and distributors, such as Distributions Katrina, you can trust the quality of what you're buying.
