Cold Pressed vs. Wood Pressed: Don't Be Fooled by the Label

The Label Game That's Confusing Your Kitchen

You stand in the oil aisle, bottle in hand, squinting at labels that promise "cold pressed" and "wood pressed" purity. Both sound natural. Both seem authentic. But here's the truth most brands won't tell you: these terms aren't interchangeable, and the difference between cold-pressed and wood-pressed oils can shape everything from flavor to nutrition in your daily meals.

For health-conscious Americans switching from refined to natural oils, this confusion isn't just frustrating; it's keeping you from making the best choice for your body and your family.

What Does "Cold Pressed" Really Mean?

Cold-pressed oil extraction involves crushing seeds or nuts mechanically at controlled temperatures, typically staying below 120°F (49°C). The process uses steel or rotary presses that apply pressure without introducing external heat or chemicals.

How Cold Pressing Works

Seeds enter mechanical presses where rotating screws crush them against a barrel. The friction generates minimal heat, and the oil flows out naturally. No solvents. No high temperatures. Just pure mechanical extraction that may help preserve the natural compounds found in the source material.

This method works well for seeds like sunflower, flax, and certain varieties of peanuts. The result? An oil that could retain more of its original character compared to refined alternatives.

Understanding Wood-Pressed Oil: The Traditional Approach

Wood-pressed oil, also called Marachekku or Ghani oil, represents a centuries-old extraction method. This traditional technique uses wooden pestles and mortars, often powered by slow-rotating mechanisms that generate very little heat through natural friction.

The Wood Pressing Process

Raw seeds move through a wooden churner (chekku) that rotates slowly, crushing them between wooden surfaces. The wood naturally absorbs excess heat, keeping temperatures even lower than standard cold pressing methods. This slower pace may allow oils to retain deeper flavors and richer nutrient profiles.

Wood-pressed extraction is particularly popular for cold-pressed coconut oil, sesame, and cold-pressed peanut oil, oils where aroma and traditional taste matter most.

Breaking Down the Real Differences

The key insight? All wood-pressed oils are cold-pressed, but not all cold-pressed oils are wood-pressed. Wood pressing is a specific subset of cold pressing that emphasizes tradition and minimal processing.

Which Method Preserves More Nutrients?

Both methods avoid the high heat and chemical solvents used in refined oil production, which can strip away beneficial compounds. However, the slower rotation and natural heat absorption of wood pressing may offer a slight edge in preserving:

• Antioxidants like vitamin E and polyphenols
• Natural flavors and aromatic compounds
• Healthy fats, including monounsaturated and polyunsaturated fatty acids

That said, the difference often comes down to the specific seed, the equipment quality, and how fresh the oil is when it reaches your kitchen. Freshness matters more than most people realize.

Flavor and Aroma: Where Wood Pressed Shines

If you've ever tasted authentic wood-pressed groundnut or sesame oil, you know the difference immediately. The aroma fills your kitchen. The flavor carries a depth that mass-produced oils simply can't match.

Why Does Wood Pressing Create Stronger Flavors?

The slower process and lower temperatures allow volatile compounds, those responsible for smell and taste, to remain intact. When you drizzle wood-pressed oils over roasted vegetables or use them in traditional Indian cooking, you're not just adding fat. You're adding character.

Cold-pressed oils from metal presses can still taste excellent, but they tend toward cleaner, more neutral profiles, ideal for salads, baking, and dishes where you want the oil to support rather than dominate.

The Label Confusion: What Marketers Won't Tell You

Here's where things get murky. Many brands use "cold pressed" and "wood pressed" as marketing buzzwords without explaining what they actually mean. Some bottles labeled "cold pressed" might have been extracted using high-speed machinery that generates more heat than you'd expect.

What to Look For on the Label

• Extraction method: Does it specify wooden chekku or ghani?
• Temperature claims: Look for "below 120°F" or similar language
• Processing details: Words like "single filtered" or "unrefined" signal minimal processing
• Origin transparency: Brands that share sourcing details tend to be more trustworthy

Don't be fooled by pretty packaging or vague promises. The more specific a brand gets about its process, the more confident you can feel about what's inside the bottle.

Which Should You Choose for Your Kitchen?

Choose cold-pressed (steel/metal press) if you:

• Want a versatile cooking oil for everyday use
• Prefer a neutral flavor that won't overpower dishes
• Need an oil that works well for baking or light sautéing
• Value consistent quality at accessible price points

Choose wood-pressed if you:

• Love traditional, robust flavors in your cooking
• Want to support artisanal, slower food production methods
• Prioritize maximum nutrient retention (potentially)
• Enjoy oils with deep aromas for finishing dishes or special recipes

Both methods deliver chemical-free, naturally extracted oils that far surpass refined alternatives. Your choice comes down to taste preferences, cooking style, and how much you value traditional food craftsmanship.

Where to Find Authentic, High-Quality Oils

Not all oils are created equal, even when they carry the right labels. Quality begins at the source, with how crops are grown, when seeds are harvested, and how quickly they're pressed after harvest.

At Two Brothers Organic Farms, oils are crafted using traditional methods that honor both nutrition and flavor. From cold-pressed peanut oil ideal for everyday cooking to authentic wood-pressed varieties that bring heritage recipes to life, every bottle reflects a commitment to purity and transparency.

When you choose oils pressed with care, you're not just feeding your family. You're supporting farming practices that respect the land, preserve tradition, and deliver real nourishment to your table.

Frequently Asked Questions

1. Is wood-pressed oil healthier than cold-pressed oil?

Both methods avoid chemicals and high heat, which may help preserve nutrients. Wood-pressed oils might retain slightly more flavor compounds and antioxidants due to lower temperatures, but the difference is often minimal. Freshness and storage matter more.

2. Can I use wood-pressed oil for deep frying?

Yes, certain wood-pressed oils like groundnut and mustard have high smoke points suitable for frying. However, their rich flavors are best appreciated in dishes where taste matters, like stir-fries or finishing drizzles.

3. Why does wood-pressed oil cost more?

The slower, artisanal process requires more time and specialized equipment. Smaller production batches and traditional methods naturally result in higher costs compared to mass-produced oils.

4. How can I tell if an oil is truly cold-pressed or wood-pressed?

Look for brands that provide specific details about extraction methods, temperature controls, and sourcing. Certifications and transparent labeling signal authenticity. Avoid vague marketing language without substance.

5. Does the difference between cold-pressed and wood-pressed matter for baking?

For baking, cold-pressed oils with neutral flavors often work better since they won't compete with other ingredients. Wood-pressed oils shine in recipes where their distinctive taste enhances the final dish.