Cold Press Oils Cold pressed oils collection by Pure Nutrition

Cold Press Oils

Cold pressed oils are extracted by mechanically pressing the fruit, seed or kernel at low temperature, with no chemical solvents, bleaching or added heat, so the natural aroma, colour and nutrients of the source stay intact. This collection brings together Pure Nutrition's virgin coconut oil, virgin olive oil and extra virgin olive oil in sizes from 200ml to 2 litres, for cooking, hair and skin. It also includes two refined grades, Extra Light and Pomace Olive Oil, for tadka, deep frying and other high-heat Indian cooking, since cold pressed oils are best kept below their smoke point.

What Are Cold Pressed Oils?

India's food regulator, FSSAI, recognises cold pressed oil as a distinct category: oil obtained by expeller pressing without applying heat, and without solvent extraction, bleaching or deodorising afterwards. Because nothing is stripped out, cold pressed oils keep the pigment, aroma compounds and antioxidants that refining removes, and are less heat-tolerant than refined oils as a result.

Pure Nutrition's virgin coconut oils are made using a Zero Heat Process (ZHP), with physical cold extraction from fresh coconut milk rather than dried copra. The Raw Cold Pressed Virgin Olive Oil 250ml and Organic Virgin Edible Olive Oil 750ml are pressed below 22°C, from olives certified organic by CAAE and JAS.

Which Oils in This Collection Are Cold Pressed, and Which Are Refined?

Not every oil in this collection is cold pressed, and that's deliberate. Cold pressed oils are best used below their smoke point, so the range also carries two refined olive oils for higher-heat Indian cooking. Here is the full line-up by type:

  • Virgin Coconut Oil (200ml, 250ml, 500ml, 750ml glass, 1000ml): Cold pressed and unrefined, with a distinct coconut aroma. Best for light cooking, South Indian dishes, hair and skin care, and oil pulling.
  • Extra Virgin Olive Oil (200ml, 500ml, imported from Spain): Cold pressed and unrefined, with a fruity, peppery flavour. Best for salads, drizzling and low-to-medium-heat sautéing.
  • Virgin Olive Oil (250ml, 500ml, 750ml organic): Cold pressed and unrefined, with a lighter, milder flavour than extra virgin. Suited to dressings, garnishing, light sautéing and topical use.
  • Extra Light Olive Oil refined (500ml): Neutral flavour and a higher heat tolerance. Versatile for sautéing, stir-frying, baking, grilling and deep frying.
  • Pomace Olive Oil refined (1 litre, 2 litre): Extracted from the olive pulp left after the first press. Neutral flavour, suited to high-heat Indian cooking and everyday deep frying.

Coconut Oil vs Olive Oil: Which Should You Choose?

Choose coconut oil when you want one multipurpose oil and don't mind its aroma. Choose olive oil when flavour on the plate matters more. The two aren't interchangeable in most recipes.

Virgin Coconut Oil

  • Texture at Indian room temperature: Generally solid below about 24°C and liquid above it.
  • Notable fats: Rich in lauric acid and medium-chain triglycerides (MCTs); high in saturated fat.
  • Taste in food: Distinct coconut flavour.
  • Typical cooking uses: Poriyal, thoran, light sautéing, and baking.
  • Topical uses: Hair and skin care, baby massage, and oil pulling.

Virgin / Extra Virgin Olive Oil

  • Texture at Indian room temperature: Stays liquid year-round.
  • Notable fats: Predominantly monounsaturated fat (MUFA).
  • Taste in food: Extra virgin olive oil is fruity and peppery; virgin olive oil is milder.
  • Typical cooking uses: Dressings, pasta, sautéed vegetables, and marinades.
  • Topical uses: Hair and skin conditioning and massage.

How to Choose the Right Cold Pressed Oil

Start with the heat you cook at, then work backwards. Cold pressed oils keep more aroma and antioxidants but have lower smoke points than refined oils: unrefined coconut oil sits around 175°C and extra virgin olive oil roughly in the 160–210°C band depending on quality, while Extra Light and Pomace Olive Oil tolerate higher heat. If most of your cooking is deep frying or a hard tadka, keep a refined grade for that and reserve cold pressed oil for finishing.

  • Flavour tolerance: coconut oil and extra virgin olive oil both carry into the dish; virgin olive oil and the refined grades are milder.
  • Bottle size versus use rate: unrefined oils are best used within a few months of opening, so a 200ml or 250ml bottle is the sensible first purchase, while 750ml, 1L and 2L make sense only if you cook or apply the oil daily.
  • Packaging: glass protects better from light and heat; PET is lighter and less breakage-prone for the bathroom or travel.
  • Single or dual purpose: if the same bottle will be used for cooking and for hair or skin, a virgin coconut oil covers both without changing grade.

For more on how the two processing methods compare, see our guide to cold pressed oil vs refined oil. If you use oil mainly for portion-controlled cooking, cooking oil sprays are a related option, and coconut and olive oil also feature across our hair, skin and nails range.

Disclaimer: This page is for general information and isn't medical or nutritional advice. These are foods and personal care oils, not medicines, and aren't intended to diagnose, treat, cure or prevent any disease. Results vary by individual. Speak to a qualified doctor or registered dietitian before changing your diet or cooking fats, especially if you're pregnant, breastfeeding, managing a health condition or on medication. Always check the product label and usage directions before use.

FAQ's

Extra virgin and virgin olive oil are both cold pressed from whole olives and left unrefined; extra virgin has a stronger fruity, peppery taste, while virgin is milder. Pomace olive oil is drawn from the olive pulp left after the first press and is refined and neutral-flavoured, which is why it tolerates higher heat and works better for frying than for finishing.

Not usually. Cold pressed oils have lower smoke points and start to break down sooner at frying temperatures. For deep frying, tadka and other high-heat Indian cooking, use a refined grade such as Extra Light Olive Oil or Pomace Olive Oil, and keep cold pressed oils for finishing and lighter cooking.

It depends on the dish. Virgin coconut oil suits South Indian preparations where its aroma belongs. Virgin and extra virgin olive oil suit salads, sautéed vegetables and pasta. For everyday frying, curries and tadka where you don't want a coconut or olive flavour, a refined grade such as Extra Light or Pomace Olive Oil is more practical.

No. Pure coconut oil sets solid below roughly 24°C and turns liquid again in warmer weather or when the bottle is warmed slightly. This is a normal physical property, not spoilage. Solidifying in cool weather is actually one of the simple signs that you're looking at genuine, unadulterated coconut oil.

Yes. The virgin coconut oils in this collection are single-ingredient, unrefined and food-grade, so the same bottle works for cooking, hair, skin and oil pulling. Many buyers keep a larger 500ml or 1L bottle in the kitchen and a 200ml or 250ml bottle in the bathroom.

Yes, that's what keeps it solid at cooler temperatures. It also supplies lauric acid and medium-chain triglycerides. Most dietary guidance suggests rotating between different cooking fats rather than relying on any single oil, so coconut oil is best used alongside others rather than replacing all of them.

Use an opened bottle within a few months for the best aroma and flavour, since unrefined oils lose their flavour compounds faster than refined ones once exposed to light, air and heat. Store the bottle in a cool, dry place away from direct sunlight and the stove, keep the cap tightly closed, avoid dipping wet or used spoons into it, and check the manufacturing and best-before dates on the pack.

The virgin coconut oil and virgin olive oil product pages list baby massage among their uses. As with any oil used on an infant, patch-test on a small area first and check with your paediatrician before regular use, especially for newborns or babies with sensitive skin.

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