In order to preserve the valuable ingredients and the fine taste of our pleasure oils, we have filled them into the protective tin can. This is also good for the environment, because tinplate can be recycled and can be reused as often as you like. Unlike the darkest glass bottle, the tin keeps light out and protects our cold pressed oils and their vitamins and minerals It also leads to a longer shelf life and it can also be left outside without affecting the quality of the cooking oil. The disposable tin has several advantages over the disposable glass bottle. If the tin falls down in the kitchen, there is no mess and no shards lying around on the floor. The rim of the tin cannot splinter, so no splinters can get into the tin. When it comes to shipping and transport, the tin shows its weight advantage, it is much lighter than a glass bottle, which leads to fewer emissions, and it cannot break during transport. The empty tin can be recycled. The labels on our oil tins are printed on paper which is FSC certified.

Thanks to our tins, the oils are already packaged protected from light. The place of storage before opening should be cool, dry and away from sunlight. Flax seed oil and poppy seed oil should be stored in the refrigerator. Once opened, the oils should be used and consumed quickly so that the valuable vitamins, trace elements and minerals they contain are not lost.

The shelf life of each organic oil depends on the variety and varies. Most of our single-origin oils can be kept unopened for up to 12 months. An exception is our linseed oil, which can be kept for 12 weeks in both open and unopened state.

Basically, there are two processes for producing oils, the hot pressing process and the cold pressing process or refining.In the hot pressing process, the oilseed used is pressed at very high temperatures beyond 100 °C. Solvents are often used to achieve maximum oil yield. The end product is then a rather colorless and tasteless oil that no longer contains valuable, polyunsaturated fatty acids without any health benefits.The advantage of these oils is that they are cheap to produce, they can be heated very high and they are less sensitive to light and oxygen. These can then be filled into transparent plastic bottles, for example. Cold pressing is still a real craft, the oilseed used is processed purely mechanically without chemical additives in order to obtain the valuable edible oil. In this process, the oilseed is transported through a screw press, whereby the resulting pressure causes the oil to drain off via a sieve. Due to the increasing pressure, the seed is warmed up a little, but without any further heat supply and well below the temperatures of refining. The cold pressing process produces a valuable and natural oil, which still contains polyunsaturated fatty acids, flavours and odours as well asvitamins and minerals.

When pressing oil, frictional heat is generated. This also applies to the presses we use. The slower the oil is pressed, the less heat is generated during oil production. In our presses, we work with oil outlet temperature under 40 °C in order to produce a high-quality cooking oil in raw food quality.

If you have a lactose intolerance or a vegan lifestyle you want to avoid butter, it is possible and you can replace butter with oils. Butter and oil differ in their density, and butter contains about 15% water. As a rule 100 g of butter is equivalent to about 80 g of oil. Due to the lack of moisture in the dough, it is advisable to add some moisture in the form of water, milk or greek-style yogurt, for example. Cold-pressed oils have an intense taste of their own, which can give the baked goods an interesting note, depending on which oil is used.