High oleic sunflower oil cold-pressed Omega 9 - 87%

It's oil from seeds bred to have a high oleic acid content (monounsaturated fats, Omega-9 – oleic acid). The "high oleic" category generally starts at 75% oleic acid; ours is above 82% (the current batch is about 87% — a figure from the certificate). See the full composition table and all the details →

No. This isn't genetic engineering or transgenesis, but conventional breeding through induced mutagenesis — a technique used for over 50 years. We simply cold-press the superior variety: dehulled, unheated seeds. The full history of the variety →

Classic sunflower is rich in linoleic acid (Omega-6), which is unstable in heat — it oxidises quickly and goes rancid within 2–3 months of opening. High oleic reverses the ratio: over 82% monounsaturated Omega-9, and it keeps for up to 12 months after opening. The detailed comparison →

Under the same "high oleic" name there can be three different products, depending on the processing temperature: industrially refined (220–240°C), cold-pressed but then deodorised (which loses the aroma and vitamin E), or cold-pressed with no further treatment, like ours. The full, step-by-step explanation →

The term "cold-pressed" has a legally defined numeric threshold only for olive oil: Commission Regulation (EU) No 29/2012, Article 5, reserves the terms "first cold pressing" and "cold extraction" for oils obtained at a temperature below 27°C. For sunflower oil there is no such legally defined numeric threshold, so the term can be used without any measurement behind it.

That's why we go further: we measure the temperature as the oil leaves the press, keep it below 30°C, and record it in the batch log alongside acidity and peroxide value. In effect, we voluntarily apply to sunflower oil the rigour the law requires for olive oil: measurement and record-keeping, not just a word on the label. That way, "cold-pressed" is no longer a promise but a number you can check.

We don't recommend it for heavy frying — everything that makes it special (natural vitamin E, the sunflower taste, the low acidity) is lost at high heat. Its advantage isn't the smoke point but oxidative stability. Use it for salads, sauces, mayonnaise, finishing over the food on your plate, and gentle cooking over low-to-medium heat. For heavy frying, use a refined oil. See the full smoke point vs stability table →

Because we press only the dehulled kernel, without the bitter husk, the oil makes a sweet, fine mayonnaise with no trace of bitterness. You don't have to take our word for it — make a mayonnaise and taste the difference.

Simple mayonnaise (for a small jar):

• 2 fresh egg yolks, at room temperature
• · 1 teaspoon of mustard
• · a few drops of lemon juice or vinegar
• · a pinch of salt
• · 200–250 ml cold-pressed high-oleic oil

Whisk the yolks with the mustard, salt and lemon, then pour in the oil in a thin stream, stirring continuously, until it emulsifies and turns creamy. Want it thicker? Add more oil. Lighter? A few drops of water. The same base works for dressings, cold sauces and dips.

Want it flavoured? Use our ready-flavoured oil..

Check the certificate:

• Oleic acid content above 82% — ask for the batch analysis, not the story on the website.
• · Low acidity — ours is 0.3%.
• · A low peroxide value — ours is 6 meq O₂/kg. The Codex STAN 210 standard for virgin/cold-pressed oils allows up to 15 meq O₂/kg, so our figure shows freshness and minimal oxidation.

Read the label:

• "100% cold-pressed high-oleic seeds" — not "vegetable oil" or "blend".
• · A batch with a certificate — every batch of ours has an analysis, which we send on request.
• · Seed origin + pressing temperature — if the temperature is missing, it's probably refined.