Cold-pressed oils are extracted from various nuts, seeds, or fruits without using heat or chemicals. The extraction process involves crushing the raw ingredients at a low temperature to preserve the oil's natural properties.

Cold-pressed oils retain their natural flavors, colors, and nutritional value since they are not exposed to high temperatures. They are considered healthier options compared to oils extracted through heat or chemical methods.

Look for oils that are labeled "cold-pressed" or "extra virgin" to ensure they have undergone minimal processing. Check the ingredients list to ensure that only the raw material is mentioned and there are no additives or preservatives. Transparent packaging can also be helpful, allowing you to see the oil's color and consistency.

Yes, many cold-pressed oils are suitable for cooking. However, it's important to consider the smoke point of each oil. Oils with low smoke points, such as flaxseed oil, are better suited for cold uses like dressings and dips, while oils with higher smoke points, such as coconut oil or avocado oil, can be used for sautéing, stir-frying, or baking.

Cold-pressed oil differs from other types of oil, such as refined or processed oils, because it is extracted without the use of heat or chemical solvents. This gentle extraction method helps to retain the natural flavors, aroma, nutrients, and antioxidants present in the raw material.

Cold-pressed oils are considered healthier options compared to refined or processed oils. They retain more of the natural nutrients and antioxidants found in the raw materials. Cold-pressed oils also tend to have a more distinct flavor and aroma, making them desirable for culinary purposes. Additionally, these oils may have higher levels of essential fatty acids, such as omega-3 and omega-6.

Cold-pressed oil should be stored in a cool, dark place away from direct sunlight. It is important to keep the oil in a sealed container to prevent oxidation and rancidity. Refrigeration can be beneficial for extending the shelf life of some cold-pressed oils, particularly those high in unsaturated fats.