Let me tell you something straight I never thought I would care this much about oils. Like most Indian guys in their twenties, I grew up thinking “oil is oil.” But ever since I started cooking more at home (blame adulthood and lockdown), I began noticing how much of a difference good oil makes—not just in taste, but in digestion, aroma, and even how my skin reacts if I use it topically. A few months ago, I went down the cold-pressed oils rabbit hole. And yes, that’s a thing. Cold-pressed oils are extracted without high heat, so they retain more nutrients, flavor, and natural goodness. I tested several for three main oils that I now keep stocked at home—mustard, coconut, and olive. Here’s what I learned, what to keep in mind while buying, and the brands that stood out.
What to Look for in a Good Cold-Pressed Oil
Before I dive into the brands, let me share a few things I picked up while obsessing over labels and speaking to a couple of nutritionists:
- Cold-pressed vs. Wood-pressed (Lakdi Ghana) – Wood-pressed is a sub-type of cold-pressed and is considered even more traditional. Either is good, but cold-pressed is a bare minimum.
- No solvents or additives – Check for oils that are free from hexane, preservatives, or added fragrances.
- Packaging – Dark glass bottles are ideal to preserve nutrients. Avoid oils in clear plastic if possible.
- Source & transparency – The brand should ideally mention where the seeds/nuts are sourced from. That builds trust.
Best Cold-Pressed Mustard Oil: Kachi Ghani Mustard Oil by Puvi
I started using Puvi mustard oil because it was recommended by someone in my gym who swore by it for cooking and massages. It’s strong, pungent, and perfect for traditional Indian recipes—like fish curry or even as a tadka for dal. What I love is that it’s non-GMO, sourced from UP and Bihar, and has this earthy aroma that feels like something straight out of my nani’s kitchen. I use it for cooking, but also a tiny bit on my scalp occasionally. Zero complaints.
Close second: Organic India Mustard Oil – slightly lighter in aroma, perfect for those who don’t like that full hit of pungency.
Best Cold-Pressed Coconut Oil: KLF Nirmal Virgin Coconut Oil
If you’re from the south, this one’s non-negotiable. KLF Nirmal has this super light, clean flavor and smells like actual coconuts—not the weird perfumed versions. I’ve used it for cooking Kerala-style veggies, and also dabbed it on my elbows and lips in winter. It’s cold-pressed from fresh coconut milk (not copra), so the taste and aroma are more delicate and fresh. Best part? It’s affordable and widely available online.
Runner-up: Maxcare Virgin Coconut Oil – amazing quality, especially for oil pulling or skin use, but I preferred the flavor of KLF for cooking.
Best Cold-Pressed Olive Oil: Disano Extra Virgin Olive Oil
I tried a few international brands, but for everyday Indian use, Disano hits the sweet spot. It’s cold-pressed, extra virgin, and surprisingly budget-friendly for the quality. I use this one for salads, light sautéing, and sometimes as a drizzle over hummus or even fried eggs (don’t knock it till you try it). It’s made from olives sourced in Spain and bottled for Indian conditions—light and neutral enough for people not used to strong olive taste.
Also great: Figaro Extra Virgin Olive Oil – more intense, a bit pricier, but excellent quality if you’re into Mediterranean flavors.
Quality Over Quantity
After switching to cold-pressed oils, I did feel a noticeable difference not in some dramatic detox kind of way, but in subtle things like taste, digestion, and even my skin. These oils are pricier than the refined versions we grew up with, but honestly, the health payoff and flavor upgrade are worth it.
If you’re just starting out, I’d say:
- Pick one oil based on your most frequent cooking style (I started with mustard since I cook Indian most of the time).
- Buy a small bottle and see how your food and body react.
- And once you see the difference, you’ll never go back to the cheap stuff.
Cooking has become more fun (and way tastier) since I started taking my oils seriously. Hope this helps if you’re trying to make the switch. Let me know if you’ve found better brands—I’m always down to try more.
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I had the same oil is oil mindset till I got married and my wife insisted we switch to cold-pressed oils. Took me a while to notice the change, but now even I can tell when the mustard oil is too refined or when the coconut oil smells off. We use Maxcare for everything from sautéing to hair care it’s that versatile. I’ll definitely check out Puvi though, sounds like something my mom would love for her Sunday parathas.
That’s exactly how it happened for me someone in my circle made the switch and I ended up following out of curiosity, only to never go back. Totally feel you on Maxcare, especially for skin and hair. It’s one of those rare brands that gets the multitasking part right without cutting corners. I think your mom might really like Puvi it’s bold and earthy, and honestly, kind of nostalgic in that old-school kitchen sort of way. Let me know what she thinks if you try it with parathas!
I used to think the glass bottle thing was just for aesthetic until I noticed my olive oil going rancid way quicker in a plastic one. Been using Figaro but I’ll try Disano next since I go through olive oil pretty quickly. Also low-key glad someone said it coconut oil on elbows in winter is elite.
Yes! It took me ages to realize how much packaging affects the shelf life and quality especially with oils, since they’re so sensitive to light and heat. Disano has become my go-to mostly because it feels more everyday friendly you don’t feel bad using it generously. And man, the coconut oil thing is so underrated. Dry elbows, chapped lips, even a bit on the beard it’s a low-effort winter hack that actually works. Let me know how Disano works out for your kitchen!
I grew up in a household where mustard oil meant everything from fish fry to massages, and moving to a city made me stop using it entirely. Might be time to bring it back with a cold-pressed version. Is Puvi too pungent for lighter dishes though?
I understand what you’re saying about mustard oil being pushed out by city life. Puvi is on the stronger side for sure, but I’d say it’s more rounded than harsh. For lighter dishes, I usually just go easy on the quantity or blend it with a milder oil. Or if you want something more subtle straight out of the bottle, Organic India’s version might be a gentler re-entry. Either way, glad this got you thinking about bringing it back!
I mostly cook North Indian food at home parathas, curries, kadhi. Do you think cold-pressed mustard oil is versatile enough for daily cooking or should I keep it only for specific recipes like fish curry?
Mustard oil is actually far more versatile than people give it credit for, Aman. In fact, if you look at traditional North Indian cooking, kachi ghani mustard oil was a kitchen staple long before refined oils took over. I use it for paratha dough, tadkas in dal, aloo gobi, even for shallow-frying pakoras and it holds up beautifully. The key is heating it properly before cooking, which mellows down the raw pungency and leaves behind a warm, nutty aroma. For delicate dishes like kadhi, I sometimes blend it with a neutral oil in a 70–30 ratio so the flavors balance out without overpowering. Once you get used to its punch, you might even prefer it in daily cooking because it adds depth you just don’t get from sunflower or soy. I would say start with smaller amounts in familiar recipes you will be surprised how naturally it fits in.
I actually buy oils directly from a small chekku mill near my hometown whenever I visit. But in cities it’s tough to trust labels. Out of the brands you mentioned, which one do you feel is the closest to that fresh, small-batch taste?
You are lucky to have access to mill-pressed oils. Nothing really beats that freshness. Among the packaged brands, Puvi and Maxcare come closest to that just pressed authenticity, in my experience. Puvi’s mustard oil has that raw punch you’d normally associate with local mills, while Maxcare’s coconut oil feels clean and unprocessed, almost as if it was bottled the same day. The main difference is that with branded oils, they need consistency batch after batch, so the intensity is sometimes toned down compared to a local chekku mill where you get seasonal variations. But the upside is you also avoid spoilage or adulteration issues. If freshness is what you are after, go for smaller bottles and finish them quickly it keeps the taste truer. Also, some brands like Puvi are experimenting with direct farm partnerships, which helps maintain that local vibe even in cities.
I am using coconut oil for skincare for years but never thought of cooking with it. Does the flavor become too strong in regular sabzis, or is it only suited for South Indian dishes?
Most people associate coconut oil strictly with coastal or South Indian cuisine, but it’s actually very adaptable. The key is in the amount you use. With KLF Nirmal, for example, the flavor is clean and subtle it doesn’t make your food taste like coconut in an overwhelming way. I have used it for sautéing bhindi, paneer, and even tossing it into simple stir-fried vegetables, and it just gives a mild freshness rather than a heavy coconut note. If you are cooking gravies or parathas, you can blend it with a neutral oil to tone it down while still getting the health benefits. Plus, because coconut oil has a relatively high smoke point, it works well for everyday cooking. So no, it’s not just limited to South Indian food you can totally use it in your regular sabzis without worrying about it hijacking the flavor.
I use olive oil mostly for Western dishes, but haven’t tried coconut or mustard in daily cooking. Curious do cold-pressed oils have a shorter shelf life? I worry about buying a bigger bottle and it going rancid before I finish it.
Cold-pressed oils do tend to have a slightly shorter shelf life than refined ones because they are less processed and retain more of their natural compounds. But if stored properly, they hold up quite well. For example, coconut oil can last up to a year, mustard around 9-12 months, and olive oil about 6-8 months provided you keep them in a cool, dark place and tightly sealed. Packaging really matters here dark glass bottles slow down oxidation, whereas plastic can make them degrade faster. I usually recommend buying smaller bottles unless you cook heavily with one type of oil. That way, you’re always working with a fresher batch. Honestly, I have never had an issue with rancidity because I rotate between oils and finish them within a few months. So as long as you buy in manageable quantities and store them right, you won’t waste a drop.
I mostly using refined sunflower oil out of habit, but recently my dietician suggested switching to cold-pressed options. I’m just worried if they’ll change the taste of everyday curries too much. Have you felt a big difference in flavor when cooking Indian meals with these oils?
I had this concern too when I first made the switch. Honestly the difference depends on the oil you are using and how much. For instance, cold-pressed mustard definitely has a bold, pungent profile, but when you add just a spoonful for tadka or curries, it enhances the flavor rather than overwhelming it. Coconut oil is lighter than people expect it gives South Indian-style dishes a natural aroma without clashing. Olive oil, on the other hand, is mild enough for sautéing or even gravies, provided you don’t deep-fry with it. Start small replace half the oil in a recipe with cold-pressed and see how your family reacts. For me, the flavors actually started feeling cleaner not different in a bad way. It might take one or two meals to adjust, but once you get used to it, refined oils taste flat in comparison.