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Culinary and Nutritional Oils
The process used to extract an oil has a direct effect on how the oil tastes in your food and the amount of nutrients it has to offer. Using heat to extract an oil may help to produce more of it, but heating will degrade the oil’s flavour and nutritional quality. Using low-heat methods produces the highest quality oils, albeit in lesser quantities.
Tree-Harvest's culinary oils are superior quality, cold-pressed oils. To achieve the highest quality virgin cold pressed oil, vegetable matter should only be pressed once, so the highest level of the naturally occurring essential fatty acids is retained. For nutritional oils such as flax seed oil, this process produces a premium oil, high in Omega 3 with a smooth, rich taste. The oils are rich in vitamins and minerals, natural antioxidants, including Vitamin E and essential fatty acids. Each oil offers different properties and the choice depends on the therapeutic benefit being sought. The term cold-pressed states that the oil is produced by pressing without supplying extra heat. They are neither refined with chemicals or solvents, nor deodorized with steam. The term "cold-pressed" is not an indication of the actual temperature used in the process, for example, seed oils are extracted at an average temperature of 37°C. The freshly pressed oils are collected in stainless steel tanks and then pumped through filters, which extract the remaining seed sediment. The oil is then transferred to chilled oil stores and protected from natural light. Cold pressed oils have a limited shelf life and should not be exposed to high temperature.
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