Raw salads and cold dishes require pure, mild, and great-tasting cooking oil. For these cold food recipes, cold-pressed camellia oil is always the best choice.
Different from cold-pressed versions, hot-pressed camellia oil is processed under high temperatures. It has a strong, heavy flavor and a slightly bitter taste, which tends to overpower the fresh, original taste of vegetables and fruits. With a greasy texture, hot-pressed camellia oil is suitable for stir-frying and high-heat cooking, but not ideal for cold dishes or salads.
Pure cold-pressed camellia oil adopts low-temperature physical pressing without high-temperature treatment. This gentle processing method fully preserves its natural, clean and mild flavor. It features a light texture, no greasiness, and no unpleasant raw or burnt oil odor. Its subtle natural fragrance complements ingredients perfectly without overwhelming them, retaining the original freshness of vegetables, fruits and noodles while adding a smooth and delicate oily taste.
Cold-pressed camellia oil is highly versatile for all kinds of cold food. It works perfectly for vegetable salads, fruit salads, cold mixed vegetables, cold noodles, bean products, and homemade low-fat salad dressings. Simply mix it with vinegar, lemon juice, honey or black pepper to make fresh, healthy and light salad sauces. Gentle and easy to digest, this oil is suitable for dieters, seniors, children, pregnant women and people with sensitive stomachs.
To sum up, hot-pressed camellia oil is designed for high-heat cooking, while cold-pressed camellia oil is the top option for long-term cold consumption. Thanks to its pure taste, non-greasy texture and natural flavor, it is the premium healthy cooking oil for family salads and cold dishes.