What does cold-pressed actually mean? The three quality levels of oil production
Level 1 & 2: Industrial Oil vs. Standard Cold Pressing
1. Classic Industrial Oil (Refinates): In mass production, seeds are often heated to over 100°C. The result is a "dead" oil that must be refined and bleached to be edible. Vitamins are almost completely lost in the process.
2. Cold-pressed oil from retail: Although mechanically pressed, the enormous pressure often generates temperatures of 60°C to 70°C. Since no "external" heat was applied, it can legally be called cold-pressed – but for sensitive fatty acids, this heat is already too high.
Level 3: True Cold Pressing in Oil Mill 37
- ✔ Strict 37°C limit: Genuine raw food quality through innovative water cooling.
- ✔ Gentle pressing: We often press flaxseed and hemp oil at only 25°C to 30°C.
- ✔ No friction heat: Slow screw presses prevent cell stress.
- ✔ Mild sensory profile: No heat means no bitter oxidation products.
The secret of water cooling
How to recognize the difference
You can smell and taste quality. A flaxseed oil pressed above 50°C quickly develops a harsh bitterness. Our mill-fresh flaxseed oil, however, is so mild that it can be enjoyed pure from the spoon.
Maximum gentleness for maximum taste
Discover the difference of true raw food quality.
Discover mill-fresh oilsConclusion: Pay close attention when buying. "Cold-pressed" in retail is often only a relative term. At Ölmühle 37, we define "cold" through genuine temperature control and artisanal care.
