Brand & trust
How Our Cold-Pressed Oil
Is Made
Cold-pressed oil is extracted from seeds using mechanical pressure without added external heat, chemical solvents, bleaching, or deodorising.
But the final bottle depends on much more than the pressing step alone. It starts with the seeds we select, continues through cleaning, pressing, filtration, testing, and ends only after the oil is filled and packed.
Apart from our olive oil, we manufacture our oils in-house at our own facility. This gives us direct control over raw materials, processing conditions, testing, and consistency from batch to batch.
- Cold-pressed
- No refining
- Made in-house
- Since 1957
The process
What cold-pressed actually means
Cold pressing uses mechanical pressure to extract oil from seeds without adding external heat during extraction.
The oil does not go through the bleaching and deodorising stages associated with refined cooking oils. This allows the oil to retain more of the seed’s natural flavour, aroma, fatty-acid profile, and naturally occurring compounds.
Cold pressing is also closely associated with traditional methods such as Kachi Ghani, most commonly used for mustard oil. Kachi Ghani describes the pressing method, while cold-pressed describes the broader low-temperature mechanical extraction process.
Seed to bottle
From seed to bottle
Every batch passes through six stages
Whether we are producing groundnut oil, mustard oil, sesame oil, coconut oil, or sunflower oil, the process follows the same core stages.
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Seed selection
The process begins with the raw material.
Seeds and other inputs are selected against our quality requirements before they enter production. Making our oils in-house means we have direct visibility into the raw materials entering each batch rather than controlling only the final packed product.
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Cleaning
The selected seeds are cleaned before pressing to remove dust, foreign material, and unwanted particles.
This step prepares a cleaner raw material for extraction and helps maintain consistency across production batches.
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Cold pressing
The cleaned seeds are mechanically pressed to release their oil.
No added external heat or chemical solvent is used during this extraction step. The aim is to extract the oil while retaining the natural characteristics of the seed as closely as possible.
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Filtration
Freshly pressed oil naturally contains fine seed particles and suspended matter.
The oil is filtered to remove these physical particles before it moves further through production. The filtration step cleans the oil without bleaching or deodorising it.
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Quality testing
The oil goes through quality checks before filling.
Our in-house production setup allows us to control processing and testing within the same manufacturing system, rather than assessing quality only after finished oil reaches us.
Test reports provide batch-specific information based on the checks carried out for that production batch.
If the QR code on the pack links to the batch test report, customers can scan it to view the report associated with their oil. This gives them access to batch-specific testing rather than relying only on general product claims.
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Filling and packaging
Once the batch clears the required checks, the oil moves into filling and packaging.
The production and filling system is designed to remain automated and closed through the process, with minimal human contact.
The oil is then packed in the selected bottle format, sealed, and prepared for dispatch.
In-house
Why in-house manufacturing matters
Direct control from raw material to finished bottle
Apart from olive oil, our oils are manufactured at our own facility.
That gives us direct control over four parts of production that matter:
- Raw materials
- We can set and check requirements for the seeds and inputs entering production.
- Processing
- Pressing, filtration, and handling take place within our own production system.
- Testing
- Quality checks and batch testing sit within the same controlled production process.
- Consistency
- Keeping these stages under one manufacturing setup helps us maintain defined production standards from one batch to the next.
The advantage is not about making claims about how other brands operate. It is about knowing what happens to our oil at each stage before it reaches the bottle.
What stays in
What stays naturally present
Different oils have different natural profiles
Cold pressing does not make every oil nutritionally identical.
Groundnut, mustard, sesame, sunflower, and coconut oil each start with their own fatty-acid composition and naturally occurring compounds.
For example, our supplied groundnut oil values include approximately:
- 55% MUFA
- 20mg Vitamin E per 100ml
- Smoke-point range of 160–170°C
Our supplied mustard oil value includes a smoke-point range of approximately:
- 190–200°C
These figures should be read alongside the individual oil’s fatty-acid profile, oxidative stability, cooking temperature, heating time, and intended cooking use.
Smoke point alone does not tell you everything about how an oil behaves when heated.
Natural variation
Why cold-pressed oil may look, smell, or taste different
Cold-pressed oils retain more of the natural sensory characteristics of their source ingredient because they are not bleached and deodorised in the same way as refined oils.
That means the aroma, flavour, and colour can differ between groundnut, mustard, sesame, sunflower, and coconut oil.
Small natural variations may also occur between batches because agricultural raw materials are not identical every time.
Each batch still passes through the same defined processing and quality-control system before filling.
Same oil, two formats
Same oil, two bottle formats
Choose how you want to dispense it
The oil inside does not change between bottle formats. What changes is how much comes out and how it reaches the pan or food.
Spray bottle
The spray bottle uses a propellant-free pump to distribute oil as a fine mist.
It works well when you want a thin, controlled coating across an air fryer basket, roasting tray, pan, or ingredients.
It can also make oil portions easier to track than an unrestricted pour.
Smart measuring bottle
The smart measuring bottle dispenses a measured quantity with each pour.
It suits everyday cooking where you still want to pour oil into the pan while keeping the quantity more consistent from one use to the next.
Both bottle types can be filled from the same cold-pressed batch. The difference is in dispensing, not in the oil itself.
Manufacturing heritage since 1957
Nothing To Hide is made by Gem Edible Oils Pvt Ltd in Coimbatore, Tamil Nadu, a business with a cold-press lineage going back to 1957. The process hasn't changed because it didn't need to. What's changed is the bottle it goes into.