We are not a factory. Nor do we wish to be.
A small producer of cold-pressed high-oleic oil, located 20 km from Sibiu. We press approximately 2 liters per hour, to order, using dehulled seeds that meet the... 80% Omega 9.
Our craft begins with refusal.
It all began with a simple question: how do we make an everyday sunflower oil that is genuinely good for our family's health?The answer was high oleic — a more stable, more resistant to oxidation, with a profile close to that of olive oil, yet with a neutral, distinctly Romanian flavour.
With us, the process does not begin at the press. It starts with a refusal. We are not growers — we buy by quality and by the taste and aroma of the oil itself, as not every hybrid carries the same flavour.We work in small lots and test on site: we press a small amount and send it for analysis — composition and acidity. If it does not meet our standards for Omega 9 and purity, we do not use it. We look for another crop.
Only the seeds that pass the test go into production — pre-cleaned, dehulled and selected grain by grain.We press gently, cold, at just 25-30°C. It is a slower and more costly method than industrial hot pressing, but it is the only one that keeps the nutrients intact, preserves vitamin E, and maintains a very low acidity.
No compromises
- We test the seed before buying
- Dehulled and selected grain by grain.
- We cold-press at just 25-30°C.
- We filter at 5 microns, without chemicals.
- We bottle fresh, within 24 hours of pressing.
What does high oleic actually mean?
High oleic means the seed has been bred, by natural means, to produce more monounsaturated Omega 9 fat. It is not genetically modified — it is varietal selection. A conventional oil carries 20–30% oleic acid; ours goes beyond 80%.
| Average composition | Classic | High oleic (ours) |
|---|---|---|
| Oleic acid (Omega 9) | 20–30% | more than 80% |
| Oxidative stability | low | far greater |
| Flavour | strong, with a hull note | neutral, clean |
| Mayonnaises / sauces | high likelihood of bitterness | fine, with a nutty sunflower note |
Omega 9 is a monounsaturated fat which, in place of saturated fats within a balanced diet, may help maintain a normal cholesterol level. We promise no miracles — only a clean oil, properly pressed, that you can use every day.
What high oleic means, and why it differs from conventional oil →
Our process in 4 simple steps
No oil in stock. When an order comes in, we start from scratch: selection, pressing, and filtering.
- Selection and testingAround 30 minutes of selection and analysis for each batch. No compromises.
- Cold pressing, 25-30°CWe produce around 2 litres of oil an hour. Slowly, so as not to overheat the oil.
- Filtration at 5 micronsThe oil passes through a filter that catches impurities down to 5 microns — but not the goodness: the nutrients and vitamin E stay in the oil. No chemicals, no refining.
- Bottled within 24 hours of pressingWe do not store oil. We store the whole seed, and the oil goes from the press straight to you, fresh.
Why do we press only 2 litres an hour?
Because we want to deliver fresh oil, not oil that has sat on a shelf for who knows how long. We keep no stock of oil; our stock is whole seed, stored cool. By the time the bottle reaches you, the oil is a few days old, not a year.
Who is our oil for?
Families who want to know what they put on the table
- You cook for children and want a stable oil
- Cakes, mayonnaise, salads — a neutral taste that does not mask the food
- You want to know exactly where it comes from and how it is made
Restaurante și brutării din România
- A local oil, good for gentle cooking
- Small batches · Pressed on order
- International shipping available on request.
We are from Tălmăcel, in the Mărginimea Sibiului on the southern edge of Transylvania. Should you wish to see the press and taste the oil on the spot, you would be most welcome.
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Questions about how we produce it
Order direct from the producer, pressed this week.
Cold-pressed in Tălmăcel, from dehulled seed that goes beyond 80% Omega 9. Bottled within 24 hours of pressing, not off a shelf.
