What is the difference between this cold-pressed unrefined oil and regular refined sunflower oil from the supermarket?

Regular refined sunflower oil goes through a chemical process that includes heating, bleaching, and deodorizing. This removes impurities, extends the shelf life, and gives the oil a neutral taste and pale color. However, it also strips away some of the natural compounds — vitamin E (tocopherols), phytosterols, and the original flavor of the seed.

Cold-pressed oil is made by pressing the seeds at a low temperature without chemical treatment. It keeps the golden color, a natural sunflower aroma, and the compounds mentioned above. Because it is unrefined, it is more perishable — it needs proper storage and should be used within a reasonable time after opening.

The trade-off is between flavor and stability. For cold dishes, the unrefined oil adds a richer taste and retains more of the seed's natural components. For frying, a refined oil is more practical because it doesn't burn as easily and has a longer shelf life.