Cold pressing is a mechanical extraction method — groundnuts are pressed to release their oil without applying external heat or using chemical solvents. Compared to conventional refined oils, this keeps the process closer to the raw ingredient: no high-temperature processing, no hexane extraction, no bleaching or deodorizing steps.
We chose Girnar-4, an ICAR-developed high-oleic groundnut variety, as our starting ingredient. Oleic acid is a monounsaturated fat, and varieties bred for a higher oleic content are increasingly used where cooking stability and fat quality matter.
Right now, we’re building the infrastructure to bring this oil to your kitchen the right way — sourcing the ingredient, setting up the pressing and bottling process, and putting in place the testing and verification we believe a serious cooking oil deserves. We’ll be sharing that journey here as it happens.
If you’d like to know the moment it’s ready, join the waitlist below.