Wood-pressed oil is oil squeezed from seeds by a slowly turning wooden ghani, with no solvents and no refining. Refined oil is extracted by solvents or high-pressure machines, then processed further to make it neutral. Both are legal and widely sold. They differ in processing, flavour and price. Here is how to tell them apart.
How wood-pressed oil is made 🌿
The ghani, sometimes called a kolhu, is a wooden mortar and pestle that turns slowly and crushes the seed. On our farm in Manjur, extraction stays below 40°C, with no external heat, chemical solvents or refining. We press small batches of 6 litres per cycle, and each cycle takes roughly 2 hours. It is deliberately slow and never mass-scaled.
The seed matters as much as the press. We use native seed varieties rather than hybrids: Ghungroo groundnut, Rajapuri coconut, native sunflower and white sesame seeds, and mustard from Bharatpur, Rajasthan. Bhim Dada has guarded our oil press for decades.
How refined oil is made 🌿
FSSAI's standard describes refined oil as oil that has been deacidified with alkali or by physical refining, then bleached with adsorbent earth or activated carbon, and deodorised with steam. Oil taken from seed by solvent extraction has to be refined before it can be sold for eating, and the standard caps solvent residue at 5 ppm.
Each step makes the oil clearer, more neutral and longer-lasting. Each step also takes away some of the seed's own colour, aroma and flavour.
Wood-pressed, cold-pressed and refined, side by side 🌿
| Wood-pressed | Cold-pressed | Refined | |
|---|---|---|---|
| How it is extracted | Slow wooden ghani | Steel press, low heat | Solvent or high-pressure extraction, then refining |
| Chemicals | None | None | Alkali, bleaching earth or carbon, steam deodorising |
| Flavour | Full, true to the seed | Milder | Neutral |
| Smoke point | Lower | Lower | Higher |
| Yield per batch | Small | Small to moderate | High |
| Price | Higher | Higher | Lower |
On the words "cold-pressed" and "kachi ghani": FSSAI sets a specific test for mustard oil sold under those labels, based on its natural allyl isothiocyanate content. For other oils, the label alone tells you less than the seed, the method and the maker do.
Is refined oil bad? 🌿
No. Refined oil is safe, legal, neutral in taste and stable at high heat, and it costs less. If you deep fry every day and want no flavour from the oil, it is a reasonable choice.
The real difference is how much happens to the oil before it reaches you. Wood-pressed oil goes through fewer steps, so it tastes like the seed it came from. That is why we press this way, and why we would rather you choose on flavour and simplicity than on fear.
What to check on a wood-pressed oil label 🌿
- ✅ The method is stated: wood-pressed or ghani.
- ✅ The seed is named, and ideally its variety or origin.
- ✅ It is a single oil, not a blend.
- ✅ There is a batch or packing date.
- ✅ An FSSAI licence number is printed on the pack.
For the five oils we press, and what each is best for, see our guide to the top 5 wood-pressed oils, or browse the oil collection.
Frequently asked questions 🌿
What is wood-pressed oil?
Wood-pressed oil is oil extracted from seeds in a slowly rotating wooden ghani, without solvents, refining or added heat. Because it skips bleaching and deodorising, it keeps the seed's natural aroma and flavour. It is also called ghani oil or kolhu oil, and it is made in small batches.
What is the difference between wood-pressed and cold-pressed oil?
Both avoid solvents and refining. Wood-pressed oil uses a wooden ghani that turns slowly, while cold-pressed oil uses a steel press kept at low temperature. Wood-pressed oils usually taste fuller and cost more because batches are smaller. Check the seed and method on the label.
Is wood-pressed oil the same as kachi ghani oil?
They overlap. Kachi ghani is the traditional name for oil pressed slowly from raw seeds, most often mustard. For mustard oil, FSSAI sets a specific test, natural allyl isothiocyanate of at least 0.20%, before it can be labelled Kachi Ghani or cold pressed.
Is refined oil unsafe?
No. Refined oil is legal and safe to eat, and it is neutral in taste with a higher smoke point. It goes through more processing, which removes some of the seed's flavour and aroma. Wood-pressed oil is a simpler product with a fuller taste.
Should I store wood-pressed oil differently?
Yes, a little care helps. Keep the bottle tightly closed, away from heat and direct light, and use it while it is fresh. Check the packing date and buy a size your household finishes in a reasonable time.
Sources: FSSAI Food Product Standards, Fats, oils and fat emulsions, version 5 (Aug 2025).
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