Kaldpresset

Kaldpresset is a term used to describe oils that are extracted from seeds, nuts, or fruits by mechanical pressing at low temperature, without applying heat that would alter flavor or nutritional content. The method is contrasted with hot pressing or solvent extraction, which rely on heat or chemical solvents to increase yield.

The process typically involves cleaning and crushing the raw material, followed by pressing with a screw or hydraulic press to expel the oil. The oil is then filtered to remove solids. Temperature is monitored and kept below a defined threshold, commonly around 40°C (104°F); some standards allow up to 50°C. Because no chemical solvents are used, kaldpresset oils are generally less processed and preserve more aroma, color, and certain nutrients compared with more refined oils.

Common kaldpresset oils include those labeled cold-pressed or extra virgin olive oil, flaxseed (linseed) oil, walnut oil, sesame oil, and almond oil. Coconut oil is sometimes produced by cold-pressing as well. The term is often used as a quality indicator, signaling a minimal-heat, mechanical extraction method, though labeling and standards can vary by country.

Quality, labeling, and regulation: In many jurisdictions, kaldpresset or cold-pressed is a recognized descriptor for mechanically extracted oils with limited heating. Historical terms such as “first cold pressing” refer to the initial extraction without chemical solvents. Consumers should be aware that labeling claims can vary, and reputable products often also emphasize unrefined processing and storage information.

Storage and shelf life: Cold-pressed oils are susceptible to oxidation, so they are best stored in a cool, dark place, away from light and heat. Some oils benefit from refrigeration after opening, and natural sediment may form without indicating spoilage.