Stelian Băcilă — cold-pressed oil manufacturer in Tălmăcel, Transylvania
I’m Stelian Băcilă and I cold-press high-oleic sunflower oil in my workshop in Tălmăcel. Small batches, dehulled seeds, cold pressing, no refining and no solvents. That’s it.
Produced by Stelian BăcilăCold-pressed high oleic oil · Tălmăcel, Sibiu County, Romania
Who I am
I press the oil as I would have it on my own table.
It all began with a simple question: can you produce a clean, stable and good-tasting oil in Romania without the usual industrial compromises? My answer is yes — and I prove it with every batch.
I am not a factory, I am a small producer. I choose the sunflower hybrid for the flavour of its oil, not for its yield. I test every seed lot before buying. I press a trial sample and have it analysed. I only take the lot if the sample shows at least 82% oleic acid. Then I dehull the seed to remove the bitter husk and press slowly at a temperature of up to 30°C. No refining, no solvents, no deodorising.
The result is a clean, stable oil with 82–87% oleic acid — the same monounsaturated fat that predominates in olive oil. Neutral in taste, ideal for cold use in salads, dressings and sauces, and suitable for gentle cooking too.
— Băcilă Stelian, producer · Tălmăcel, Sibiu CountyWhy the oil from my workshop is worth choosing
- More stable for cooking than ordinary sunflower oilThe high oleic content and low linoleic acid give it better oxidative stability. It stands up better to heat and time.
- Clean, neutral flavour that doesn’t overpower foodBest used cold — salads, dressings, sauces, homemade mayonnaise. It also performs respectably in the pan.
- Stays fresh longerOleic acid oxidises slowly, so the oil doesn’t turn rancid quickly. For the best flavour and low acidity, aim to finish the bottle within 5–6 weeks of opening.
- Genuine traceabilityEvery bottle carries a small-batch number, the production date, the best-before date and, on request, the laboratory analysis.
Thirty years with oilseeds
From canola to energy research to today’s specialisation
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1997
Pioneering canola cultivation in Romania
I started as intermediary and local coordinator for a German-Romanian pilot project growing oilseed rape when the crop was still experimental in Romania. I coordinated 3,000 hectares under the Lohn system in the Great Brăila Island, Galați, Fundulea and Amaru.
In the post-communist context of evolving legislation and difficult logistics, the 1997–98 campaign finished successfully — almost a decade before rape became a widespread crop in Romania.
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2005
Research into oils as an energy source
Through contact with German cold-pressing technology I explored the potential of vegetable oils as a sustainable energy source. I researched pressing processes and the behaviour of oils in real-world energy applications, validated on my own dual-fuel system over more than 90,000 km.
That technical foundation underpins the expertise I bring today.
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2008
Returning home and the lesson of specialisation
I returned and settled permanently in Romania. The following years were spent on integrated agricultural projects — livestock, processing and renewable energy — with European funding.
That period showed me the limits of the agricultural investment climate at the time and redefined my approach: lasting value comes not from covering as many stages as possible, but from specialising in a high-added-value niche product.
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2018
The high-oleic direction
After another decade of searching I obtained authorisation as a vegetable-oil processor and chose a segment that was rare then and is still minority today: high-oleic sunflower.
Although market estimates put high-oleic at around 15% of Romania’s cultivated sunflower area, I believe its superior oxidative stability and longer shelf life recommend it for far wider use. It is my long-term bet.
The product
Cold-pressed high-oleic oil, 82–87% oleic acid, acidity under 0.5%
This is the oil I press in Tălmăcel: unrefined, from dehulled high-oleic sunflower seeds. Every 500 ml bottle contains 82–87% oleic acid (Omega-9), natural vitamin E preserved by cold pressing, and the production date on the label.
Unlike commercial refined oil, cold pressing at a temperature of up to 30°C, without solvents, keeps the clean flavour and the nutrients from the seed. I recommend it especially cold — salads, dressings, sauces, homemade mayonnaise — or added at the end, straight into the pan or onto the plate over hot dishes. The high oleic content also makes it suitable for gentle cooking over low to medium heat.
| Type | Cold-pressed high oleic sunflower oil - dehulled seeds |
| Oleic acid (Omega-9) | 82–87% |
| Free fatty acidity | under 0.5% |
| Origin | Tălmăcel, Mărginimea Sibiului |
| Packaging | 500 ml dark glass bottle |
Five principles I never compromise on
Pressed here in Tălmăcel
I press in my own workshop in Mărginimea Sibiului. Transylvania. I neither import nor bottle bulk oil bought from others.
Seed tested: at least 82%
The international Codex standard defines “high oleic” from 75% oleic acid; my batches consistently confirm at least 82%.
Dehulled, then cold-pressed
I remove the bitter black husk and press at a temperature of up to 30°C. Clean flavour and nutrients are preserved.
German technology
Screw press, cold, and fine filtration — without rushing. Quality, not quantity.
Properly packaged
Dark glass bottle, sealed cap, label with production date and batch number.
From seed to bottle
I do everything without refining and without chemicals — only gentle mechanical pressing, time and cleanliness.
- I test the seed
I choose the hybrid for flavour. From a sample I press a trial oil and analyse it; I buy the lot only if it meets the standard.
- I dehull the seeds
I remove the black husk that causes bitterness and smoke. What remains is the white kernel, rich in oil. Lower yield, far cleaner taste.
- I press cold
I press slowly, with no external heating. The oil temperature as it leaves the press never exceeds 30°C. It flows golden, raw and alive.
- I bottle with the production date
I let the oil settle, filter it finely and bottle it in dark glass, with the production date and batch number on the label.
An oil you can use every day without concerns
82–87%
oleic acid (Omega-9)
High oleic sunflower is rich in monounsaturated fats — the same family that makes olive oil so valued. From this come the neutral flavour and the better oxidative stability compared with ordinary sunflower oil.
- Best used coldSalads, dressings, sauces, homemade mayonnaise, or poured at the end over hot dishes.
- Also good for gentle cookingSuited to a light sauté, fried eggs and pan-fried vegetables over low to medium heat. For heavy frying, use a refined oil.
- Keeps longerMonounsaturated fats oxidise slowly, so the oil stays fresh longer than the classic type.
- TransparencyI tell you exactly when it was pressed. I test every batch; if it isn’t perfect, I don’t bottle it.
The information on this page is general. High-oleic oil is a food, not a supplement, and any benefits depend on a varied and balanced diet.
I don’t want to be the biggest high-oleic oil producer. I want to be the one you come back to because you know exactly what you’re buying. Every bottle carries the production date because that’s the right way to do it.
Stelian Băcilă
Producer of cold-pressed high oleic oil 82–87% Omega-9 · Tălmăcel, Sibiu, Romania
Ready to taste the difference of a freshly cold-pressed high-oleic oil?
Order direct from the producer. I deliver from Tălmăcel, Mărginimea Sibiului, throughout Romania. Limited stock per batch — when it’s gone, I press the next one.
WhatsApp: +40 733 792 322 · E-mail: info@high-oleic.eu · Benefits of high-oleic oil
© 2026 High Oleic · Stelian Băcilă Sole Proprietorship (Î.I.) · Tălmăcel village no. 380, Tălmaciu town, Sibiu County · Cold-pressed high oleic oil 82–87% Omega-9 · Product of Romania · high-oleic.eu
