This equipment mechanically presses seeds, nuts, or fruits at low temperatures to extract oil. For instance, extra virgin olive oil is often produced using this method. The process minimizes heat exposure, preserving delicate flavors, aromas, and nutrients within the extracted oil.
The low-temperature extraction method offers several advantages. It yields higher quality oil with a richer flavor profile compared to oils extracted using high-heat methods. Nutrient retention is also maximized, providing consumers with a healthier product. Historically, this type of extraction has been practiced for centuries, highlighting its enduring value in producing premium oils.