"Cold pressed" and "unrefined" appear on more and more oil labels — but what do they actually mean, and why do they matter? If you're looking for an alternative to standard refined cooking oils, this guide explains the difference and how to use these oils well.

What does cold pressed mean?

Cold pressing is a method of extracting oil by mechanically pressing seeds or nuts without added heat or chemical solvents. Because the oil isn't exposed to high temperatures or processing, it keeps more of its natural flavour, colour and aroma. The trade-off is that cold pressing yields less oil and the result is more delicate — which is exactly why these oils taste of something.

Cold pressed and unrefined vs refined oils

Most supermarket cooking oils are refined: extracted with heat and processing, then filtered and often deodorised to produce a neutral, shelf-stable oil with a high smoke point. Refined oils are cheap and good for high-heat cooking, but processing strips out most of the natural flavour and character.

Cold pressed, unrefined oils are the opposite: more flavour, more colour, more individual character — but more delicate, usually better used cold or at lower heat, and treated as a fresher ingredient. If you've been looking for an alternative to refined cooking oils, this is the category you want.

Are cold pressed oils better?

It depends what you're cooking. For flavour — drizzling, dressing, finishing — cold pressed unrefined oils win easily, because their character is intact. For high-heat frying, a refined or naturally high smoke point oil is more practical. Most kitchens benefit from having both: a workhorse oil for heat, and one or two cold pressed oils for flavour.

How to use cold pressed oils

• As finishing oils — drizzle over a finished dish to add flavour right at the end.
• In dressings and dips — where their flavour leads.
• Over salads, soups and roasted vegetables — added after cooking, not before.
• Cold, not hot — most cold pressed nut and seed oils aren't suited to frying.

One exception: high-oleic sunflower oil is a cold pressed oil with a naturally high smoke point, making it a more versatile everyday option for cooking.

How to choose and store them

Look for single-ingredient oils that are cold pressed, unrefined and bottled in glass to protect them from light. Store them in a cool, dark cupboard with the cap closed, and treat them as fresh ingredients — use within a reasonable time of opening for the best flavour.

Where to start

If you're new to cold pressed oils, a few approachable options:

• Pumpkin seed oil — rich, nutty, great over soups and salads
• Walnut oil — toasted and gourmet, ideal for finishing
• Grapeseed oil — light and neutral, more versatile
• Browse the full range of single-ingredient cold pressed oils

Frequently asked questions

What does cold pressed mean?

Cold pressed oil is extracted by mechanically pressing seeds or nuts without added heat or chemical solvents, which keeps more of the oil's natural flavour, colour and aroma.

What is the difference between cold pressed and refined oil?

Cold pressed unrefined oils keep their natural flavour and character but are more delicate; refined oils are processed for a neutral taste and high smoke point, better suited to high-heat cooking.

Are cold pressed oils good for frying?

Most aren't — they're best used cold or at lower heat as finishing oils. A naturally high smoke point oil, such as high-oleic sunflower oil, is a better choice for frying.

Are cold pressed oils a good alternative to refined cooking oils?

Yes, particularly for flavour-led uses like dressings and finishing. Many cooks keep a versatile cooking oil for heat and one or two cold pressed oils for flavour.

Explore the range: browse our single-ingredient cold pressed oils — unrefined and bottled in glass.