First cold-pressed oils — olive, flaxseed, pumpkin seed and walnut. No refining, no heat. Just fruit, pressure and time. An oil that smells of what it is made from.
We press cold — the fruit and seeds are only crushed and squeezed, never heated or refined. That way the oil keeps its aroma, its colour and all the good that is in the fruit. We press in small batches and bottle into dark glass so the oil stays fresh. A drop in which you taste what it is made from.
Four first-pressed oils. Each a different colour, taste and use. Sample content; add your own oils in your version.
Grass, almond and a light bitterness. For salads, bread and finishing a dish.
£10 / 500 ml
A nutty taste, for quark and spreads. Keep it cool.
£7.50 / 250 ml
A nutty depth, on salad or vanilla ice cream.
£10.50 / 250 ml
Delicate and fragrant, for cakes and dark leaf salads.
£12 / 250 ml
We pick ripe, sound fruit and seeds from trusted orchards and fields.
We crush the fruit to a paste and grind the seeds — with no heat.
Under pressure we squeeze out the oil at ordinary temperature, so it keeps all the good.
We let the oil settle, filter it gently and bottle it into dark glass.
I press alone, in small batches — not on a line by the tonne. I choose the fruit at the growers so I know what I am pressing. Honest cold-pressed oil I never heat or dilute; I taste every batch before I bottle it. Better one batch done properly than a pallet in a hurry.