I was introduced to cold-pressed seed and nut oils through my business partner Marlow back in 2020. I really had no idea what they were or how to use them. I grew up in a household where the 10-dollar, 1-liter jugs of canola oil were standard. I didn’t know any better.
In my adult life, I started visiting specialty olive oil and vinegar shops and began to form my own opinion about what makes a high-quality oil. When Marlow started cold-pressing, I knew immediately the quality these oils held. It took me a while to realize how many ways you can use them. I started by drizzling them on finished foods like pasta, roasted veggies, or into soups after cooking. Then I got more creative and added them to my salad dressings for their flavour first, not just the health angle. When I joined the company, we branched out with different oils and expanded from 3 to 7.
One oil I really want to highlight today is Black Seed Oil. I had never even heard of Black Cumin before, so when the shipment arrived, Marlow and I couldn’t wait to start pressing it. Because it was our first time, we were careful to do it right, starting slow and following guidelines from a friend who presses seed and nut oils in Germany. As the oil started to flow, the aroma was so unique it made us both laugh. It reminded us of pizza in the best way. As I read more about Black Seed Oil and talked to customers, I realized it’s a standout. Over the summer at farmers’ markets, I saw how much people value it. Many people swear by it.
One thing I’ve learned from those conversations, and from my own experience, is that consistency is key if you want to notice benefits. Personally, I’ve noticed my allergies to my cats feel calmer, and I’ve found it easier to keep weight off while taking Black Seed Oil every day. I haven’t really changed my activity or diet enough to credit that, so that’s just my experience.
My main point is that to get the most from cold-pressed seed and nut oils, you have to be consistent. I think of it like taking vitamins. When I plan my day and don’t see an obvious spot to cook with oil, I’ll put a small sip in the last bit of my coffee as a simple way to start the day. My go-to combo is Black Seed Oil and Pumpkin Seed Oil. Their unique flavours shine as finishing oils, which I prefer, but to stay consistent, sometimes you have to get creative. Try it for yourself. It’s not the most glamorous, but the benefits can add up.
Have a lovely week!
-Levi