Wood-Pressed vs Refined Oil: What Is the Difference?
The Graamio kitchen guide to everyday oils.
Walk down any grocery aisle and you will see oils labelled “refined”, “cold pressed” and “wood pressed”. The names sound alike, but the way these oils are made is quite different.
How the two oils are made
Slow pressing
Seeds such as mustard or copra are crushed slowly in a wooden or slow-rotating press. The oil is mostly extracted by pressure and then filtered, with no extra steps to change its colour or smell.
Multi-step processing
After extraction the oil goes through steps like degumming, neutralising, bleaching and deodorising. The result is pale, clear and almost odourless.
What you will notice in your kitchen
Quick summary
- Wood-pressed oil keeps its natural aroma and colour.
- Refined oil is neutral in taste and light in colour.
- Both have a place in the kitchen, depending on the dish.
Which one should you choose?
Neither is “right” for every dish. If you love the taste of traditional Indian home cooking, a wood-pressed oil is a good choice. If you want a neutral taste, refined oil works. Many families keep both in the kitchen.
Traditional recipes were built around the taste of pressed oils.
Label check before you buy any oil
From the Graamio kitchen. We share simple, honest guides on oils, ghee and dry fruits, so you can shop and cook with confidence.
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