Most oils are refined at temperatures above 200°C. At that heat, natural fatty acids and vitamins don't survive. The oil looks the same in the bottle. What it contains is not the same.
Most commercial cooking oils use hexane, Hexane, a petroleum-derived solvent, pulls more oil from the same seed at lower cost. It's removed before bottling. The structural damage to the oil stays.
Many oils labeled pure canola are mixed with cheaper alternatives such as palm oil to cut costs. Blending ratios don't have to appear on the label.
Five steps. No shortcuts. No chemicals.
Canola seeds sourced from Punjab farms. Quality checked before pressing begins.
Seeds are mechanically cleaned to remove dust and plant debris. Nothing added.
A screw press applies mechanical pressure below 50°C. Oil flows naturally from the seed. No heat. No solvents.
Raw oil settles undisturbed for days. Sediment sinks by gravity alone. No chemicals. No rushing.
Settled oil is sealed and dispatched. No preservatives added. Natural vitamin E keeps it fresh.
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No Chemical Solvents
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Omega-3 Fatty Acids Intact
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Natural Vitamin E Preserved
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Zero Synthetic Additives
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No Bleaching or Deodorizing
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Suitable for Healthy Cooking
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Refined canola oil is extracted using hexane (a petroleum-based chemical solvent) and heat above 200°C. This process strips the oil of its natural omega-3 fatty acids, vitamin E, and antioxidants. Cold-pressed oil is extracted mechanically at low temperature (below 50°C at Asaal Organics) with no chemicals. The natural nutrients stay intact. The end products look identical in the bottle. What is inside is completely different.
Cold pressing yields 30 to 40 percent less oil per kilogram of seed compared to chemical extraction. The process takes longer, uses more seed, and cannot be scaled with the same industrial shortcuts refined oil brands use. That is where the price difference comes from. You are paying for real oil, not for a brand name.
Yes. Cold-pressed canola oil has a smoke point of approximately 190 to 200°C, which is suitable for sauteing, shallow frying, baking, and all standard Pakistani cooking. For sustained deep frying at extreme temperatures, no oil is ideal, regardless of how it is processed.
Canola oil has one of the lowest saturated fat levels of any common cooking oil (7%) and is rich in monounsaturated fats and omega-3 fatty acids. Cold pressing preserves these beneficial fats, which refined processing destroys. For specific medical conditions, always consult your doctor. This oil is food, not medicine.
Valid question and we encourage you to ask it of every brand you buy from. Our answer: we cold-press below 50°C (heat refining begins at much higher temperatures and cannot be faked), we use no hexane or chemical solvents at any stage, our seeds are sourced directly from Punjab farms, and our filtration is natural settling only. We invite lab testing. Any genuine cold-pressed oil will pass a simple chemical residue test. Refined oil will not.
