All of the oils we stock are processed by distinct and various methods. The information below will help you better understand not only our line of oils, but also the entire industry of oils and their methods of extraction. When we select our carrier oils, we take into account a series of criteria: The best quality for use on skin & massage, cost, reputability and ethicality. Many will say cold pressed is always the best way of producing a carrier oil, but this is simply not true. Certain oils (i.e. Sweet Almond) are truly unusable in their cold pressed form. They are pungent, contain bits which would irritate when using in a massage and have very short lives. Some companies will claim their oils are "cold pressed", when really they are Expeller Pressed (its a bit of creative license where there is a slight overlap). We believe in being fully up front, and when we do not choose cold pressed as our primary source... there is always a very good reason. The following explains the different extraction methods.

Cold Pressed

A method of mechanical extraction where heat is reduced and minimized throughout the batching of the raw material. This helps the oil maintain its original state, constituents, and depth. Temperatures are rigorously controlled to ensure that it does not exceed 80-90 degrees Fahrenheit. Although not a practical method of extraction for all vegetable oils on the market it is highly regarded as the extraction method of choice.

Expeller Pressed

A method of natural, mechanical extraction and processing of oils where a small amount of heat is produced simply through the frictional heat created by hydraulic presses. This is usually around 120-200 degrees Fahrenheit and makes the oil suitable and economical as a base for cosmetics because of its fairly undisturbed molecular state. It also makes a fine food grade oil.

Refined

A fully processed oil where it has been exposed to all methods of refinement including a flash fluctuation in temperature as high as 450 degrees and winterization as low as -30 degrees, deodorization, which removes the heavy and often unsettling odor in oil, and finally bleaching, where natural clays and other mediums are used to alter or remove an oils color, and scent. This makes for an economical oil in cosmetics and body care products, but it is not the healthiest as a food grade oil.

Partially Refined

A process where only some of the methods available are employed to produce a manufactured oil. Only one or two of the three available methods are used in a partially refined oil. These include, but are not limited to; deodorization, winterization and natural bleaching. These methods are used for oils which have been known historically to go rancid quickly, and they are also used to further stabilize an oil or remove its heavy odor and deep color.

Unrefined

A process of mechanical extraction and screen filtering where no additional refining process has taken place. This ensures the finest quality product and makes the oil the most exquisite for food and cosmetic preparation. The unrefined process helps oil retain a rich, strong flavor and color that is true to its natural state. Unrefined oils are always darker in color and richer in scent.