Why refined oils have no smell — and whether that’s a good thing

Vegetable oils are rightly considered some of the most versatile products. They are widely used not only in cooking but also in home cosmetology, herbal medicine, naturopathy, and even everyday household tasks. Sunflower, corn, olive, flaxseed, and other oils commonly found in stores and supermarkets are typically refined oils. They are almost completely stripped of taste and aroma and, according to manufacturers, have a long shelf life and are suitable for frying, stewing, baking, and more.

Many people mistakenly believe this is a sign of high quality. In reality, the truly beneficial oils are those that have not undergone refining, deodorization, winterization, or other industrial processing methods.

Why refined oils have no smell

Refining is a complex technological process involving multiple purification stages. During this process, moisture, pulp, dust, and particles of the original raw material (seeds or grains) are mechanically removed from the oil.

The next stage is hydration — treatment with water and heat (above 100°C), causing mucilage, proteins, and phosphatides to precipitate.

This is followed by neutralization, where the oil is mixed with an alkali solution. As a result, beneficial fatty acids are converted into insoluble soaps that settle at the bottom. The oil is then filtered again, bleached using clay or charcoal, and finally undergoes deodorization — the removal of volatile compounds responsible for its natural taste and aroma.

At the final stage, the oil may be winterized (to remove wax-like substances), bottled in plastic (less often glass), and distributed to suppliers. Not all oils undergo winterization — mainly sunflower, soybean, and cottonseed oils, as they contain the highest levels of plant wax.

Refined oils are often called «stable» because they have a high smoke point and a neutral taste and smell that do not affect the flavor of dishes. However, in reality, they are often considered «empty» products, lacking vitamins, minerals, essential fatty acids, and other nutrients necessary for optimal human health.

Moreover, they may contain trans fats and carcinogens — unstable compounds that can damage blood vessel walls, contribute to cholesterol plaque formation, and weaken the immune system.

The most beneficial and flavorful oils are «live» oils — 100% natural fats obtained through cold pressing. With the right equipment, such as a press, mold (barrel), and raw materials (nuts or seeds), it is entirely possible to produce these oils at home. This process does not require special skills or significant physical effort.

CraftOil equipment — the best choice for oil production

CraftOil offers a wide range of equipment for producing vegetable oils. Their catalog includes certified presses with capacities from 20 to 75 tons, barrels of various volumes (0.5L to 5.5L), and metal or caprolon molds designed to simplify cake removal.

Their 20-ton sheet press, 20-ton channel press, 30-ton hydraulic dismountable press, and dual 30/30-ton press are ideal for home use and suitable for processing even challenging raw materials.

For those looking to turn oil production into a profitable and перспективный business, more powerful options such as the 50-ton Combo press or the 70-ton Austrian press are available.

CraftOil also offers a wide and regularly updated selection of raw materials, including flax seeds, white amaranth, sesame, black cumin, walnut kernels (and crumbs), apricot pits, cashews, and more.

If you want to choose the right oil press or learn more about the health benefits of natural cold-pressed oils, submit a request on our website today.