Cold pressed and filtered without the use of solvents.
At the beginning of the season, the oil has a slightly greenish hue but it changes to a rich golden brown as the season progresses. We have had difficulty obtaining genuinely cold pressed oil. The cold pressed quality is recognisable by its slightly thicker consistency and stronger taste. It is more costly than the chemically extracted product which is being blatantly sold as cold pressed. The chemical extraction process damages the natural fatty acids and significantly reduces the vitamin content.