The first cold-pressed process is a simple one but it still requires a certain know-how to obtain the best results. Seeds that have had dust and husks removed (in some cases only) are stored in silos where they flow towards the rotating screw mechanism of the press. Without being preheated, the seeds are dragged by the rotating screw mechanism that grinds them along the extraction cage in order to extract the oil. A natural heat is created during the process which is a result of the friction created by the grinding of oil seeds in the extraction cage. The extracted oil flows through minuscule holes all around the extraction cage. It is then filtered and bottled. We print expiry dates on our opaque bottles, which is a testament to the care and attention we put into offering you a quality product.
First cold-pressed means that the oils seeds are pressed only once, with no additional heat. Once pressed, the seeds take the shape of small, protein-rich wafers that will be used to organically feed livestock.
The production of good first cold-pressed oil can be compared to the production of fresh fruit juice. Rotten oranges would never be used to make fresh orange juice. The same applies to oil: low-quality seeds will give the oil a bad taste and it will quickly turn rancid. Of course, it is also essential to use good equipment and control the speed of extraction. Contrary to oil that is refined, inert and almost unalterable, a first cold-pressed oil is vibrant because it retains its taste and nutritional properties. It also requires appropriate packaging (tinted glass).