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In cold pressing the oil is extracted either by stone pressing or
hydraulic pressing under low intensity pressure with low or no heat. Cold
pressed oils contain more minerals, phosphatides, vitamin E and nutrients
than other processed oils.
Heat destroys or weakens the flavor of most sold or
expeller pressed oils. Rich olive oils and nut oils are best used in cold
preparations, on salads or dipped with bread. Cold pressed oils also add
flavor to grilled vegetables, poultry, fish and meat.
    
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