The quality of vegetable oils depends, to a large extent, on the extraction method used.

The most respectful extraction of raw materials should be favored: cold extraction.

In addition, choose virgin vegetable oil makes it possible to ensure that an oil complies with strict criteria set by regulations is used:

• Production using mechanical means (excluding the use of solvent) with cold extraction (temperature below 40 ° C).
• Clarification of the oil by decantation and filtration (physical means): in order to remove humidity, suspended particles, wax etc.
• Exclusion of any refining process.

In order to ensure the quality of the raw material used, turn to oils from seeds and dried fruits of organic origin and / or from a trusted farm.

What is a crude oil ?

Crude oil is the name given to any oil after extraction, regardless of the method of extraction. It is therefore not, in itself, a guarantee of quality.

What is a hydrogenated oil ?

In hydrogenated oil, the valency of the unsaturated fatty acid is changed by the addition of hydrogen atoms. The bond with an oxygen atom is therefore no longer possible. This helps preserve the oil from rancidity. However, the fatty acid thus becomes saturated, which is why this method is proving controversial.

An example: margarine. A differentiation, however: industrial margarines made from hydrogenated fat, and those made from cold-pressed oils, sometimes rich in polyunsaturated fatty acids, mainly sold in organic stores.

Therefore, favor a unrefined vegetable oil, organic, virgin and extracted by first cold pressing. In principle, this oil, placed in an opaque bottle, contains no additives (aroma, anti-oxygen, anti-foaming) and has retained its nutritional qualities (Fatty acids, vitamins).

Depending on your state of health and the use you want to make of the vegetable oil: nutritional, cosmetic or in synergy witharomatherapy, it is necessary to pay attention to other concepts:

The source 

The place of cultivation is often different from the place of extraction. It is therefore advisable to verify the real origin of the cultivated products. Example: the avocado can be grown in Kenya while the oil mill is French.

The list of ingredients and their distribution 

Especially when it comes to a cocktail of oils. Example: “Omega 3 oil”: Virgin rapeseed (50%), sesame (25%), walnut (5%), hemp (5%) oil.

Nutritional composition

In particular the proportion of Vitamin E and fatty acids (saturated, monounsaturated, poly-saturated).

Directions for use 

Example: some oils cannot be heated. This is the case in particular with the “Omega 3” mixture mentioned above and any so-called “unsaturated” oil. They are mainly intended for seasoning salads and cold dishes. Improper use of a vegetable oil can make it toxic (such as flaxseed oil not to be heated).

The possible mention of allergenic products

Example: nuts.

The smell, look and taste of vegetable oil

They must be characteristic. Do not use vegetable oil with a rancid or suspicious odor. Example: an olive oil is (depending on its origin): yellow or green in color, and with a fruity smell and taste.

Unsaponifiable compounds

This is the deposit, non-greasy and insoluble in water, left by vegetable oil and present in small amounts in fats. Depending on its percentage in the fatty substance, the latter may be particularly suitable for cosmetic use. The unsaponifiables have interesting cosmetic properties in particular in the prevention of skin aging. This is the case, for example, with unrefined shea butter (6 to 17% unsaponifiable), avocado oil (1 to 12%) or jojoba wax (38 to 52%).

The siccative nature of vegetable oil

Drying oils (linseed oil and camelina oil for example) form a solid film on contact with air. They are not recommended for massage or cosmetic use, above a percentage greater than 5%. In this case, semi-drying (safflower, calophyllum, sesame, grape seed) or non-drying (sweet almond, olive) oils are preferred. In addition, the more an oil is drier, the less it keeps (it oxidizes more quickly). It is possible to consult the iodine number present in the oil: the higher it is, the more the oil is oxidizable.