How does cold-pressed milk thistle oil differ from refined oil? — Milk thistle oil, cold pressed, 100 ml - Original Altay

In cold pressing, the seeds are pressed without intensive heating, which preserves a more natural profile of the oil: a characteristic set of lipids, polyunsaturated fatty acids and compounds that are sensitive to high processing temperatures. Refining, by contrast, involves purification using heat and chemical processes – this extends the shelf life and makes the taste neutral, but some of the natural components are lost in the process.

In practice this means:

• Cold-pressed oil has a shorter shelf life and needs protection from light and heat;
• It is not used for frying – only for cold dishes and dressings;
• Its composition is closer to the original raw material – milk thistle seeds of Siberian origin.

If you choose an oil precisely to preserve the natural components of milk thistle seeds, cold pressing is the logical choice. The refined version is more convenient for heat treatment, but that is a different product with different purposes.