Ever wondered why a simple drizzle of dressing can turn a bowl of greens into something you actually want to eat? A lot of that magic comes down to the oil.
Not all oils work the same way in a dressing. Refined oils go through heavy processing that strips out flavour and aroma. Cold pressed oils skip all of that. They're extracted without heat or chemicals, so what you taste is pure, honest, and unmistakably good.
At Boombay, we use cold pressed sesame oil and extra virgin olive oil across our dressings because they bring real character to every bottle.
What Makes Cold Pressed Oil Different?
Cold pressing is simple. Seeds or nuts are mechanically pressed at low temperatures, usually below 49°C. No solvents, no high heat, no shortcuts.
Refined oils take a longer route. They go through degumming, neutralization, bleaching, and deodorization. Each step pulls out more of the good stuff. What's left is a bland oil that does the job but adds nothing special to your food.
Cold pressed oils keep their original flavour and aroma intact. Sesame oil tastes like sesame. Olive oil carries its fruity, grassy notes. When you build a salad dressing around oils like these, you're starting with something that already has depth.
Why Cold Pressed Oils Work So Well in Dressings
Salad dressings don't get cooked. You taste every ingredient as it is. A flat, flavourless oil disappears into the mix. A quality cold pressed oil becomes the backbone of the whole dressing.
Our Roasted Sesame dressing uses cold pressed sesame oil with kabuli chana miso and roasted sesame seeds. You get a toasty, nutty flavour that pairs beautifully with everything from leafy salads to cold noodles.
The Oregano + Thyme dressing starts with extra virgin olive oil and coconut vinegar that's been matured for over a year. Drizzle it over roasted vegetables or use it as a marinade, and the quality comes through.
While both refined and cold pressed oils can emulsify when shaken, cold pressed sesame oil or extra virgin olive oil add richer flavor and natural aromatics delivering a fuller taste that coats your salad beautifully.
Tips for Using Cold Pressed Oils at Home
Store cold pressed oils in a cool, dark spot. Light and heat can degrade them quickly.
Use them in applications where you can actually taste them. Finishing drizzles, dips, spreads, and dressings are perfect. High heat cooking? Save that for oils with higher smoke points.
When making a quick vinaigrette, start with a good cold pressed oil as your base. Add your acid, whether that's coconut vinegar or lime juice, and you're halfway to something delicious.
Say Goodbye to Boring Meals
Making tasty meals doesn't have to be complicated. Good ingredients do most of the work for you. Say goodbye to boring meals because it's time to make tasty meals, the Boombay way. Shop the entire collection here.
FAQs
Q. What are cold pressed oils?
Cold pressed oils are extracted by mechanically pressing seeds or nuts without heat or chemicals. The process preserves the original flavour and aroma.
Q. Why does Boombay use cold pressed oils?
We use cold pressed sesame oil and extra virgin olive oil primarily because they are much better for your health. They retain more nutrients and natural goodness compared to refined oils. On top of that, they bring real flavour to our dressings. Quality ingredients make a noticeable difference.
Q. Can I cook with cold pressed oils?
Cold pressed oils have lower smoke points, so they work best in dressings, dips, and finishing drizzles. Moderate heat cooking works fine too.
Q. How should I store cold pressed oils?
Keep them in a cool, dark place away from direct sunlight. Proper storage helps maintain freshness and flavour for longer.
Q. Which Boombay products use cold pressed oils?
Most of our range uses cold pressed sesame oil or extra virgin olive oil. Check out our Roasted Sesame, Oregano + Thyme, and Balsamic + Black Pepper dressings.
Q. Do cold pressed oils taste different from refined oils?
Yes. Cold pressed oils retain the flavour of their source. Sesame oil tastes nutty and toasty. Olive oil has fruity, grassy notes. Refined oils taste neutral.
