How Cold Pressed Oil is Made — Traditional Oil Extraction Process Explained
Have you ever wondered what makes cold pressed oil different? Why does it cost more? Why does it smell richer? The answer lies in how it is made.
The Traditional Indian Method — Kachi Ghani
In India, cold pressed oil is traditionally known as "Kachi Ghani" oil. "Kachi" means unprocessed or raw. "Ghani" refers to the wooden oil press — a large wooden pestle and mortar-like machine that grinds and squeezes oil from seeds and nuts.
For thousands of years, oil was extracted this way in every Indian village. This process is the origin of truly pure Indian cooking oil.
Step-by-Step: How Cold Pressed Groundnut Oil is Made
Step 1 — Sourcing and Quality Selection
Everything starts with the peanuts. Quality cold pressed oil requires high-quality, clean, mature peanuts — free from mold, moisture, and contamination. At Amrutam, we source peanuts carefully, ensuring only the best raw material enters our pressing process.
Step 2 — Cleaning and Drying
Raw peanuts are cleaned to remove dust, stones, and impurities. They are then sun-dried or gently air-dried to reduce moisture content to the ideal level.
Step 3 — Shelling
The outer shell of the peanut is removed, leaving the inner kernel — the oil-rich part. These kernels are then inspected once more for quality.
Step 4 — Cold Pressing (The Most Important Step)
The cleaned kernels are fed into the cold press machine. The press applies pressure to the kernels. Critically — the temperature is kept below 40–45°C throughout this process. This low temperature ensures natural vitamins and antioxidants are not destroyed, the oil's natural aroma is preserved, and no harmful compounds are created by oxidation.
Step 5 — Natural Filtration
The freshly pressed oil contains some natural sediment. The oil is filtered through fine cloth or a natural filtration system. No chemical clarifiers. No bleaching agents. Just gravity and time.
Step 6 — Quality Check
The filtered oil is tested for color, aroma, acidity levels, and free fatty acid content.
Step 7 — Bottling and Sealing
The pure cold pressed groundnut oil is bottled in food-grade packaging. From peanut to bottle, no chemicals touch the oil at any stage.
Why Temperature Matters So Much
| Temperature | Effect on Oil |
|---|---|
| Below 45°C (Cold Pressing) | Nutrients intact, antioxidants preserved |
| 150–230°C (Refining) | Most nutrients destroyed |
| 200–250°C (Deodorizing) | All natural aroma destroyed, significant nutrient loss |
About Amrutam Ground Nut Oil — Made the Right Way
At Amrutam, we follow the authentic cold pressed process. Our oil is slowly pressed below 45°C, free from any chemical solvents, unrefined and unbleached, and sourced from quality Indian peanuts.
FAQ
Is Kachi Ghani oil the same as cold pressed oil?
Yes. "Kachi Ghani" is the traditional Indian term for the cold pressing process. They are the same thing.
Why is cold pressed oil darker in color?
The natural golden-amber color comes from natural pigments and antioxidants that are bleached away in refined oils. The color is completely safe and is actually a sign of purity.
Conclusion
Cold pressed groundnut oil is a carefully crafted product — a result of a slow, traditional, chemical-free process that preserves everything good about peanuts. Order your bottle today and taste the difference real oil makes.
Try Amrutam Cold Pressed Groundnut Oil
100% pure, chemical-free, and cold pressed in modern low-temperature machines. Available in 1 KG, 5 KG, and 15 KG packs.