Kallpressad

Kallpressad describes oils extracted from seeds, nuts, or fruits using a mechanical pressing method at low temperature without chemical solvents. The aim is to preserve natural flavors, aromas, and nutrients that can be damaged by heat or chemical processing.

The process involves cleaning, crushing, and pressing the raw material with minimal heating. The oil may be filtered and, in some cases, lightly deodorized. Temperature during pressing is typically kept below around 40°C to 50°C, depending on the producer.

Nutritional and sensory characteristics vary by source. Cold-pressed oils are often rich in essential fatty acids and vitamin E and retain more flavor and color than refined oils. They may have a shorter shelf life and a lower smoke point.

Uses include culinary applications—drizzling on salads, vegetables, or bread—and cosmetic uses as moisturizers or carrier oils.

Storage: Keep in a cool, dark place in a tightly closed bottle. Some oils, such as flaxseed, are best refrigerated after opening to preserve freshness and prevent oxidation.

Common examples include linseed (linfrö), sunflower, rapeseed (canola), and olive oil marketed as cold-pressed. In many markets kallpressad is a labeling term indicating extraction without solvents and with limited heat; regulatory definitions vary.