The slow method was never the inferior one
Somewhere along the way, edible oil became an industrial product. Speed was the goal, and everything that got in the way of speed — colour, aroma, character — was engineered out. A modern refined oil passes through multiple stages of high-temperature processing, each designed to remove something. What arrives on the shelf is deliberately neutral.
We went back to the older method, not out of nostalgia but because it holds up. Traditional wood pressing gently extracts oil without harsh chemicals or excessive heat, helping preserve its natural nutrients, authentic aroma and rich flavour. The result is a minimally processed oil that stays closer to its original form while meeting established quality standards.
That is the whole proposition. There is no secret. A wooden ghani turns slowly, the seed gives up its oil at low temperature, the oil settles and is naturally filtered, and it is bottled fresh. Every decision we make is about doing less to it, not more.
"Minimal processing,
maximum natural goodness."