Cold-pressing is a method of mechanically extracting oil from flax seeds without using intensive heat or chemical solvents. This gentle process helps preserve the natural profile of polyunsaturated fats, including the alpha-linolenic acid (ALA) omega-3s, that are found in the seeds. The resulting oil is also unrefined, meaning it hasn't been further processed to bleach, deodorize, or strip away natural plant compounds, leaving you with an oil that carries its characteristic mild, nutty taste. While many refined oils are suitable for high-heat cooking, the very qualities that cold-pressed, unrefined flaxseed oil is valued for—its fatty acid profile and natural components—also make it sensitive to heat, which can degrade its quality. Therefore, its role is best as a finishing oil added to already prepared or cold foods rather than as a cooking fat.
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