Know Your Oils: The Pure Cold-Pressed Difference

We believe in clean, honest, and minimally processed foods — starting with your everyday oils.

What is cold-pressed oil?
Cold-pressed oil is obtained by mechanically pressing seeds, nuts, or fruits at low temperatures without chemical solvents or heavy refining. This helps preserve natural nutrients, flavour, and aroma.
How it’s made:
  1. Seeds or nuts are cleaned and dried.
  2. They are slowly pressed at low temperatures (typically below ~50°C).
  3. The extracted oil is naturally filtered and bottled without additives.
Key benefits:
  • Retains natural nutrients and antioxidants
  • Free from chemical solvents and unnecessary preservatives
  • Richer natural taste and aroma
  • Suitable for dressings, finishing, and many cooking uses
Note: We use traditional wood-pressed (wood-expressed) methods for select batches to keep oils richer in flavour and to better preserve delicate nutrients — a gentle, artisanal approach that enhances the benefits of cold-pressing.

What are Refined Oils?


Refined oils are produced using high heat, chemical solvents, bleaching and deodorising.
It may causes cancer .
This process increases shelf life — but it also removes natural nutrients, aroma and purity.
That’s why at QC Naturals we prefer cold-pressed and wood-pressed methods, which protect the oil’s natural goodness.


Cold-Pressed vs Refined oils

Cold-Pressed / Wood-Pressed Oils

  • Extracted mechanically at low temperature
  • Nutrients & antioxidants stay intact
  • Rich, natural aroma & flavour
  • No added chemicals or preservatives
  • Refined Oils
    Made using high heat & solvents
  • Reduced nutrient levels
  • Neutral taste
  • May contain processing residues

Cold-pressed gives you flavour, purity and nourishment — naturally.

Oil Smoke Points

Here are the typical smoke points of cold/wood-pressed oils:

  • Groundnut: 160°C — good for curries & light frying
  • Sunflower: 150°C — medium-heat uses
  • Mustard: 190°C — Indian cooking & tadka
  • Kusum (Safflower): 175°C — medium-high cooking
  • Sesame: 150°C — flavourful sautés
  • Coconut (Virgin): 190°C — medium-high cooking
  • Olive (Extra Virgin): 150°C — low-heat cooking
  • Almond: 120°C — salads, drizzles
  • Flaxseed: 120°C — raw use only

Smoke point = the temperature at which the oil starts to break down.

Cooking suggestions

  • Indian curries: Mustard, Groundnut, Coconut, Kusum
  • Medium-high cooking: Mustard, Coconut, Kusum
  • Occasional deep frying: Groundnut, Mustard, Coconut, Kusum

    Deep-fried foods should always be enjoyed rarely — not daily.

  • Salads & raw use: Olive (extra virgin), Almond, Flaxseed
  • Flavour finishing: Sesame, Virgin coconut, Olive EVOO

Choose oils based on flavour + cooking temperature for the best results.

Shop QC Cold press Oils