"Cold pressed" has become a catchphrase for everything from juices to olive oil in the past ten years.
It's also one of the most common ways to extract organic oils for skin care, and you'll often hear brands praise it – but it's not necessarily the best extraction method.
So what is cold pressing?
Cold-pressed oil is obtained by pressing and grinding fruits or seeds using stainless steel presses.
The vegetable raw material is placed between horizontal plates, which are pulled together by a rotating screw (the "expeller"), and the oil is pressed out.
Despite the name, a certain amount of heat is generated during the process due to friction, which averages around 40 ° C. In order to be marketed as cold pressed, the temperature must remain below 49 ° C.
Just like when we were exposed to these temperatures, sensitive ingredients can be less than "fresh" and many of their therapeutic properties are lost.
Oxygen is also present in cold pressing. This causes oils to oxidize instantly, making them more likely to go rancid before you have been able to use them up!