What kind of oil is not processed?

December 27, 2025 •

4 min read

According to nutritional experts, unrefined oils are extracted using mechanical methods like pressing, without the use of high heat or chemical solvents, making them minimally processed. This guide explains what kind of oil is not processed and why these varieties are often healthier choices for your kitchen.

Quick Summary

Unprocessed or unrefined oils, such as extra virgin olive oil and cold-pressed coconut oil, are extracted using only mechanical means like pressing at low temperatures. This method preserves their natural flavor, aroma, color, and nutritional content, including antioxidants and vitamins, unlike heavily processed refined oils.

Key Points

Mechanical Extraction: Unprocessed oils, also known as unrefined oils, are extracted using physical force like pressing rather than high heat or chemical solvents.
Nutrient Retention: The minimal processing preserves the oil's natural vitamins, minerals, antioxidants, and fatty acids, which are often lost during refining.
Distinctive Character: Unprocessed oils have a more pronounced natural aroma, flavor, and color, and may appear cloudy due to natural sediments.
Lower Smoke Point: Most unrefined oils have a lower smoke point and are best used for low-heat cooking, sautéing, or raw applications like salad dressings.
Labeling Matters: Look for terms like "cold-pressed," "expeller-pressed," "virgin," or "extra virgin" to identify unprocessed varieties.
Common Examples: Extra virgin olive oil, virgin coconut oil, cold-pressed sesame oil, and cold-pressed mustard oil are popular unprocessed options.

Understanding Unprocessed Oil: The Difference Explained

When searching for healthier options, understanding the oil manufacturing process is crucial. The term "unprocessed oil" refers to oils that have been extracted with minimal interference, preserving their natural integrity. These are also known as unrefined or cold-pressed oils. The process for making these oils contrasts sharply with the high-heat, chemical-laden methods used to produce common refined oils like vegetable oil, canola oil, and many others. The primary difference is the extraction method: mechanical pressing versus chemical solvents. By avoiding aggressive processing, unprocessed oils retain more of their original vitamins, minerals, and potent antioxidants, which are often stripped away during refining.

The Cold-Pressing and Mechanical Extraction Process

Minimally processed oils are produced using mechanical extraction methods, which do not involve high temperatures or harsh chemical solvents.

Pressing: Seeds, nuts, or fruits are crushed and pressed to release their oils. This is a simple, time-honored technique.
Cold-Pressing: This refers to pressing at low temperatures, typically below 120°F (49°C), to protect the oil from heat degradation.
Centrifuge Extraction: Used for certain products like olive and avocado, this method spins the pressed fruit or nut paste to separate the oil.
Minimal Filtration: After extraction, the oil is often only lightly filtered to remove large particles, leaving behind sediment and cloudiness that indicate its unrefined state.

This preservation of natural compounds results in a product with a more pronounced flavor, aroma, and color characteristic of its source.

Types of Unprocessed Oils

Several oils on the market are available in an unprocessed or unrefined state, offering superior nutritional benefits and robust flavors.

Extra Virgin Olive Oil (EVOO): The highest grade of olive oil, EVOO is mechanically extracted from fresh olives without chemicals or heat. It is rich in antioxidants like polyphenols and monounsaturated fats, making it a staple of the heart-healthy Mediterranean diet.
Virgin Coconut Oil: Unlike refined coconut oil made from dried copra, virgin coconut oil is extracted from fresh coconut milk using a cold process. It retains its distinct tropical aroma, flavor, and medium-chain triglycerides (MCTs).
Cold-Pressed Mustard Oil: This oil is prized for its pungent flavor and antimicrobial properties, and contains a balance of omega-3 and omega-6 fatty acids. Consuming it raw, as in certain traditional cuisines, preserves these benefits.
Cold-Pressed Sesame Oil: Known for its nutty flavor, this oil is a great source of antioxidants and healthy fats. It is often used for low-heat cooking or as a finishing oil.
Avocado Oil: Unrefined avocado oil is extracted from the fruit flesh and maintains a high nutritional value, including healthy fats and antioxidants. It is versatile and has a higher smoke point than many other unprocessed oils.

Culinary Uses of Unprocessed Oils

Unprocessed oils are best utilized in applications where their flavor and nutritional benefits can be maximized without being destroyed by high heat. Most unrefined oils have a lower smoke point compared to their refined counterparts.

Best uses include:

Dressings and Vinaigrettes: Unprocessed oils, particularly extra virgin olive oil and walnut oil, are perfect for raw applications like salad dressings to preserve their delicate flavors and nutrients.
Drizzling: Finishing dishes by drizzling uncooked oil over vegetables, soups, or pasta enhances flavor and boosts nutrition.
Sautéing: Gentle, low-to-medium heat sautéing is suitable for many unprocessed oils, but care should be taken to avoid overheating, which can produce off-flavors.
Baking: Certain oils like virgin coconut oil can be used in baking recipes, imparting their unique flavor.

How to Identify and Choose Pure, Unprocessed Oils

To ensure you are buying a truly unprocessed oil, pay close attention to product labels and physical characteristics.

Look for specific terms: The labels “cold-pressed,” “expeller-pressed,” “virgin,” or “extra virgin” are key indicators. Avoid labels with generic terms like “vegetable oil” or “pure” as these often signify refined blends.
Inspect appearance: Unprocessed oils often have a cloudy or hazy appearance due to natural sediments. A clear, pale oil has likely been refined.
Trust your nose: Unprocessed oils retain the distinctive aroma of their source. A bland or odorless oil is a sign of heavy processing.
Check the packaging: Pure, unprocessed oils are delicate and prone to oxidation from light. They are often sold in dark glass bottles or opaque containers to protect them.
Look for harvest dates: Especially with extra virgin olive oil, a harvest date can indicate freshness and quality, as unrefined oils have a shorter shelf life than refined oils.

Refined vs. Unrefined (Unprocessed) Oils: A Comparison


Feature	Refined Oil	Unrefined (Unprocessed) Oil
Extraction Method	High heat, chemical solvents (e.g., hexane)	Mechanical pressing (cold-pressed, expeller-pressed)
Processing	Extensive refining, bleaching, deodorizing	Minimal processing, only light filtration
Nutritional Content	Vitamins, antioxidants, and nutrients stripped away	Retains natural vitamins, minerals, and antioxidants
Sensory Characteristics	Bland, neutral flavor, and odor; light color	Strong, natural flavor and aroma; distinct color
Smoke Point	High; suitable for high-heat cooking and frying	Lower; best for low-to-medium heat or raw use
Shelf Life	Longer due to additives and removal of unstable compounds	Shorter due to the presence of natural particles and antioxidants

Conclusion

Choosing an unprocessed oil is a conscious decision to prioritize natural nutrition and flavor over industrial-scale processing. By opting for cold-pressed or virgin varieties like extra virgin olive oil or coconut oil, you gain access to a product that retains its inherent goodness, including vital antioxidants and healthy fats. While most unrefined oils are best suited for lower-temperature cooking or raw applications, their rich, natural characteristics can elevate both the health profile and the flavor of your culinary creations. Paying attention to labels and packaging can help ensure you select a high-quality product that aligns with your health-conscious goals. For further information on healthy oils, see the American Heart Association's guide.

More Resources on Healthy Cooking Oils

Healthy Cooking Oils | American Heart Association

Frequently Asked Questions

Processed, or refined, oil is made using high heat and chemical solvents, which strip away nutrients and flavor. Unprocessed, or unrefined, oil is made by mechanical pressing at low temperatures, which preserves more of the natural vitamins, antioxidants, and flavor.

Yes, extra virgin olive oil (EVOO) is an unprocessed, unrefined oil. It is made by mechanically pressing fresh olives without heat or chemical solvents, retaining more of its natural goodness than other grades of olive oil.

Cold-pressed oil is a type of unprocessed oil where the seeds, nuts, or fruits are pressed at temperatures below 120°F (49°C) during extraction. This low-heat method prevents nutrient degradation.

Unprocessed oil is considered healthier because it retains higher levels of nutrients, such as antioxidants, vitamin E, and healthy fatty acids. These are often destroyed or removed during the refining process for other oils.

Most unprocessed oils, with some exceptions, are not ideal for high-heat cooking. Their lower smoke point means they can burn easily and lose nutritional value when heated excessively. They are best for low-to-medium heat applications or used raw.

Unprocessed oils often appear cloudy, may contain natural sediment at the bottom, and have a more pronounced flavor and aroma related to their source. The packaging will typically indicate "cold-pressed," "unrefined," or "virgin".

Yes, virgin coconut oil is generally considered unprocessed. It is extracted from fresh coconut milk without high heat or refining, unlike refined coconut oil which is made from dried copra and undergoes more intense processing.

Unprocessed oils generally have a shorter shelf life than refined oils because they contain natural components that can oxidize over time. They are best stored in dark, cool places to preserve their quality.