Everything you need to know about seed oil: varieties, uses in cooking, storage, and expiration date…
Explore the diverse world of seed oil: properties, differences, and uses in cooking, with advice for an informed choice.
Seed oil is a liquid vegetable fat obtained from the processing and pressing of oilseeds, a food commonly used in cooking and industry. While it is true that in the Italian gastronomic tradition, the spice par excellence is extra virgin olive oil, the true pride of our production, it is also true that olive oil is not the only vegetable oil we find on the market and use in our recipes.
Sunflower, flaxseed, peanut: there are so many varieties of seed oil, a wide and varied universe composed of crunchy fried ingredients, omega-3 fatty acids, and mechanical pressing. Thanks to its intensive production and higher yield, seed oil is certainly a cheaper product than olive oil, and some varieties can also be used raw. What is seed oil? How is it produced? What is the best seed oil and how do you choose it? Here’s everything you need to know about seed oil.
Seed Oil: How Is It Produced?
How is seed oil extracted? While extra virgin olive oil is legally produced by cold pressing, the extraction and production of seed oil can be done in two different ways: by “mechanical pressing” or with the help of chemical solvents. Mechanical cold pressing allows the nutritional properties of the seeds, which are first pressed and then ground, to remain unchanged: with this method, a type of oil with a more pleasant taste is obtained, and is certainly more suitable for cooking. The faster and cheaper extraction method with chemical solvents undoubtedly allows for better yields, but the taste and quality of the final product suffer.
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Seed oil: varieties on the market
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