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Types of oil

A Note about the different qualities of oil

All of the oils we stock have different and varying degrees of quality. And all of them have been processed by distinct and various methods. The information below will help you better understand not only our line of oils, but also the entire industry of oils and their methods of extraction.
Cold Pressed - A method of mechanical extraction where heat is reduced and minimized throughout the batching of the raw material. This helps the oil maintain its original state, constituents, and depth. Temperatures are rigorously controlled to ensure that it does not exceed 80-90 degrees Fahrenheit. Although not a practical method of extraction for all vegetable oils on the market it is highly regarded as the extraction method of choice.

List of oils details by us:
Almond Oil Sweet Pure (Prunus dulcis)
Apricot Kernal Oil Virgin (Prunus armeniac)
Avocado Oil Virgin (Persea gratissima)
Coconut Oil (Cocos nucifera)
Evening Primrose Oil (Oenothera biennis)
Grape Seed Oil Pure (Vitis vinifera)
Hazelnut Oil Pure (Corlys avellana)
Jojoba Oil (Simmondsia chinensis)
Palm Oil (Elaeis guineensis)
Neem Oil (Azadirachta indica A. Juss)
Olive Oil Organic Virgin (Olea europea)
Sesame Oil (Sesamum indicum)
Rose Hip Oil (Rosa eglanteria)
Wheat germ Oil Virgin (Tritcum vulgare)
Flax Seed Oil (Linum usitatissimum)
Expeller Pressed - A method of natural, mechanical extraction and processing of oils where a small amount of heat is produced simply through the frictional heat created by hydraulic presses. This is usually around 120-200 degrees Fahrenheit and makes the oil suitable and economical as a base for cosmetics because of its fairly undisturbed molecular state. It also makes a fine food grade oil.
Refined - A fully processed oil where it has been exposed to all methods of refinement including a flash fluctuation in temperature as high as 450 degrees and winterization as low as -30 degrees, deodorization, which removes the heavy and often unsettling odor in oil, and finally bleaching, where natural clays and other mediums are used to alter or remove an oils color, and scent. This makes for an economical oil in cosmetics and body care products, but it is not the healthiest as a food grade oil.
Partially Refined - A process where only some of the methods available are employed to produce a manufactured oil. Only one or two of the three available methods are used in a partially refined oil. These include, but are not limited to; deodorization, winterization and natural bleaching. These methods are used for oils which have been known historically to go rancid quickly, and they are also used to further stabilize an oil or remove its heavy odor and deep color.
Unrefined - A process of mechanical extraction and screen filtering where no additional refining process has taken place. This ensures the finest quality product and makes the oil the most exquisite for food and cosmetic preparation. The unrefined process helps oil retain a rich, strong flavor and color that is true to its natural state. Unrefined oils are always darker in color and richer in scent.
Note: re-stability and shelf life of unrefined oils: Carrier oils high in Saturated Fatty Acids will be more stable than those high in Unsaturated Fatty Acids. Oils high in Vitamin E also should have a longer shelf life, as well.
Sweet Almond Oil
Apricot Kernel Oil
Avocado Oil
Black Currant
Borage Seed Oil
Canola Oil
Carrot Oil
Castor Oil
Coconut, Copra
Corn Oil
Evening Primrose Oil
Flax Seed Oil
Foraha Oil (Calophyllum)
Grapeseed Oil
Hazelnut Oil
Jojoba Oil
Kikui Nut
Macadamia Nut Oil
Olive Oil
Peanut Oil
Rose Hip Seed Oil
Safflower Oil
Sesame Oil
Soya Bean Oil
Sunflower Oil
Wheat Germ Oil
St. John's Wort Oil
Melissa Oil