The single cylinder press
The twin cylinder oil press
Starting to combine sunflower seeds
Mat after combining sunflower seeds
Why I press vegetable oils from local sources:
I want to know the date the oil was pressed , the farmer who
grew the seeds and see the source of my food so it must be local
and organically grown since treating our food, soils and the
insect and bird world with toxic chemicals destroys our
environment. Our bottles of oil print the date of pressing, the
farmers who grew the seeds and the year the seeds where grown.
With the help of Wil Arlow I designed and built the machinery
used in pressing the oils using older machinery and fabricating
what we could not find. The process is efficient and is an
enclosed system to lessen exposure to open air.
Most of us use vegetable oils for frying, salad dressings,
varnishes, massage oils or fuel. In 2006 and set about to learn
the art of pressing oils. Knowing the correct oil for each usage
is important. Sunflower oil which is mostly omega 6 is acceptable
for light frying, salad dressings and cooking. Hemp and Flax oils
used for non heating applications, contain Omega's 3, 6 and 9 and
hemp oil, also a non heating oil is believed to have the correct
ratio for human health. All of the fresh vegetable oils need to be
kept in a cool dark place or be frozen to retain nutritional
When I looked at the grocery store bought oils and discovered
how they are produced, I was appalled! Many of the oils produced
are crushed, then volatile chemicals are added then later removed
by high heat so there is no nutritional value left in the oils.
And there is no indication of the source or when it was pressed or
which year the seeds were grown!!!
Oils from far away lands do no inspire me as there is no date
of pressing and I do not know if they were kept in a cool dark
place, nor how long it has been since they were pressed nor if the
oil is pure.
Refined versus unrefined
Refining sunflower oil
through solvent extraction, degumming, neutralization and
bleaching can make it more stable and suitable for
high-temperature cooking, but will also remove most of the oil's
nutrients and flavor, including color pigments, free fatty acids,
phospholipids, polyphenols and phytosterols. Unrefined sunflower
oil is less heat stable, but will retain more of its original
nutrient content and flavor, and is well suited to dishes that
require low- or no-heat.
The best away to get nutritional vegetable oil is to cold press
the seeds. This means keeping the heat as low as possible as the
seeds are being pressed. It is quite an art to keep the press
efficient yet cool enough not to keep the nutritional values. Some
of the oils produced may have a residue and may look cloudy when
fresh but this is only because for small quantities we use a
centrifuge to remove most of the fine meal particles. instead of
using our large filter press.
The important thing you will notice about our labels is the
date of pressing, the year seeds were grown and the farmer who
grew them. We have been inspected by Canada Food Inspection Agency
for producing vegetable oils and also have a hemp license.
If you have any questions talk to us at 519 866 3363. or email
Where do you keep oils?
Heat and light can damage oils, particularly polyunsaturated
ones, so keep them in the refrigerator to avoid rancidity.
Why does oil get cloudy when it's cold?
Some oils, become cloudy or solidified when refrigerated. It
doesn't affect their quality at all. A few minutes at room
temperature and things will be back to normal.
I hear people refer to a "smoke point" when they
talk about cooking with oil. What's that?
Heating oils beyond their smoke point — the temperature
at which the oil begins to smoke, generating toxic fumes and
harmful free radicals — is never a good idea. Always discard
oil that's reached its smoke point, along with any food with which
it had contact.
To Refine or Not to Refine?
Unrefined oil is
simply pressed and bottled so it retains its original nutrient
content, flavor and colour. And add full-bodied flavor to dishes
and are best used for low- or no-heat applications.
The Facts on Fats
had a bad reputation in the past, but people are starting to
realize that we need them to stay healthy. Fats are one of the
three major nutrients of the human diet. The other two are
carbohydrates and protein.
So fats are here to stay, and that's
a good thing because fats also make a large contribution to the
taste, aroma and texture of food — those things that give us
such satisfaction when dining.
Before we get down to the
details on fats and how they work in the body, you should realize
that fats and oils are one and the same. The only difference is
that oils are liquid at room temperature and fats are solid.
Simply stated, triglycerides are
the chemical form of fats in food and in the body. Think of fats
as a building and triglycerides as the bricks that give it shape.
Every triglyceride "brick" consists of a mixture of
three fatty acids — saturated, monounsaturated and
polyunsaturated (the "tri"), and one glycerol molecule.
Thus, the name "tri"-"glyceride."
particular fat is defined by the combination of fatty acids that
make up its "bricks." The triglyceride bricks in olive
oil, for example, have many more monounsaturated fatty acids than
it does saturated or polyunsaturated fatty acids, making olive oil
a monounsaturated fat.
Monounsaturated fats are
heart-healthy because they maintain good HDL cholesterol levels
while lowering bad LDL cholesterol levels. They are more
chemically stable than polyunsaturated fat but not as stable as
saturated fat. This means they keep better than polyunsaturated
oils but not as well as saturated oils. They are most appropriate
for light cooking or used raw in salad dressings and the like.
Oils that are predominantly monounsaturated include olive,
avocado, peanut, sesame, lard and duck fat. When stored at room
temperature, monounsaturated fats are typically liquid, but they
are likely to solidify when stored in the
Monounsaturated oils are generally considered to
be the healthiest overall, but it's important to note that all
three types have distinct advantages and disadvantages — not
just for health but for flavor and culinary characteristics as
well. Olive oil seems to have been anointed the "perfect oil"
by some in the media, and while it is quite versatile, it cannot
be all things to all cooks.
Due to their unstable chemical
structure, polyunsaturated fatty acids are more susceptible to
rancidity than saturated and monounsaturated fatty acids,
especially after prolonged contact with oxygen, light or heat.
Oils that are predominately polyunsaturated include walnut,
grapeseed, soy, corn, flax, hemp and fish oils. These are liquid
at room temperature.
Many experts don't recommend
polyunsaturated oils for cooking because they are so easily
damaged by heat. They are best used in their raw form, and used
quickly at that. Never keep polyunsaturated oils beyond their
expiration date. If cooking is necessary, use low temperatures.
Polyunsaturated oils should be stored refrigerated in dark
Saturated fats are the most chemically
stable, giving them a long shelf life and the ability to withstand
high cooking temperatures. Typically solid at room temperature,
saturated fats are found primarily in animal fats and tropical
In general, animal fats such as
butter, cream and tallow are predominantly saturated, however, two
of the most highly saturated fats — coconut oil and palm
kernel oil — come from vegetable sources. Furthermore,
animal fats like lard, chicken fat and duck fat are predominantly
monounsaturated, while fish oils are predominantly
polyunsaturated. And it is interesting to note that the fatty acid
composition of animal fat can vary depending on the diet of the
Animal fats have their place in the kitchen. Many
believe that lard makes the best pie crust, and several
traditional Hispanic dishes rely on lard for their distinctive
flavor. Butter is the most common animal fat in the kitchen and
good quality butters abound, as do cream and other dairy-based
products used in cooking. Some producers are now creating high
quality lard as well.
Trans Fats: The Very Worst Kind
Trans fatty acids
are chemically altered, man-made fats found in partially
hydrogenated oils. The hydrogenation process, in common use since
the early 20th century, injects hydrogen into vegetable fats under
high heat and pressure. This saturates what was previously an
unsaturated fat and results in a chemical configuration that is
not found in nature and is very rich in trans fatty acids. This is
done to make vegetable oils, which are normally liquid at room
temperature, solid and more chemically stable, thereby extending
the shelf life of products in which they are used. Very small
amounts of trans fats do occur naturally in some products such as
milk, cheese, beef or lamb.
Trans fats are doubly harmful
because they lower HDL (good) cholesterol and raise LDL (bad)
cholesterol levels, increasing the risk of coronary heart disease.
In fact, trans fatty acids have an even worse impact on
cholesterol levels than diets high in butter, which contain
saturated fat. A 2002 report by the Institute of Medicine (a
branch of the National Academy of Sciences) concluded that trans
fats are not safe to consume in any amount.
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