Hemp seed oil is valued for its unsaturated fats and fresh, unrefined aroma. Both are sensitive to high heat. When oil is heated to frying temperatures, the delicate polyunsaturated fatty acids can break down, and the flavour can change from nutty to bitter. For that reason, this product is intended for salads, grain bowls, vegetable dishes, and other cold meals, not for frying, roasting, or deep cooking.
To get the best texture and taste, add the oil after cooking: drizzle it over a warm grain bowl, mix it into a dressing, or stir it into a dip. Using it uncooked keeps the natural aroma intact and lets you taste the oil for what it is.
Storage matters for unrefined seed oils. Keep the bottle tightly closed, in a cool cupboard away from heat sources and direct sunlight. Exposure to light, oxygen, and warmth makes oils oxidise faster and can make the oil turn rancid. Many people store an opened bottle of hemp oil in the refrigerator to slow this process; cold oil may turn cloudy or slightly thick, which is normal and does not affect how it can be used. Before using, let it sit at room temperature for a few minutes if you prefer a smoother pour.
If the smell becomes sharp, stale, or unpleasant, or the taste seems off, do not use the rest of the bottle. This is common advice for any unrefined seed oil.