What oil can do for you — and what it can't.
You're tracking protein. Good. Here's exactly where oil fits in that plate, without the marketing.
Oil has zero protein.
So we'll be straight with you.
You're eating more dal, paneer, eggs, soya and whey than you did five years ago. Good. But oil is not where protein comes from — not ours, not anyone's.
What oil decides is the quality of the fat around that protein, and whether your body actually absorbs the fat-soluble vitamins (A, D, E, K) sitting in the food you're eating for protein.
Get the protein from your plate. Get the fat right from your press.
Protein per 15 ml
0 g
True of every oil on earth. Anyone claiming 'high-protein oil' is selling you a story.
Vitamin E (tocopherols)
Retained
Refining at 200°C strips most of it. A cold press below 32°C leaves it in the bottle.
Smoke point (peanut)
~215°C
Comfortable for Indian tadka, shallow fry and everyday sabzi.
Solvents / bleaching
None
No hexane, no deodorising, no blending with palm.
Nutrition values are typical for cold-pressed groundnut oil. We make no medical claims — swap the oil, keep the doctor.
Questions we get
every single week.
Why cold-pressed oil?
Because lower-temperature extraction helps preserve the natural characteristics of the seed — its aroma, colour and the nutrients that heavy refining tends to strip away.
Do you use chemicals?
No. Our oils are produced without chemical extraction, bleaching or deodorising. Seed in, oil out.
What makes hydraulic pressing different?
Hydraulic pressing uses slow, controlled downward force instead of aggressive industrial spinning. Less friction means less heat, and the oil stays closer to the seed it came from.
How do I order?
You can place your order directly on WhatsApp. Our team will help you with pricing, availability and delivery — no cart, no checkout, just a conversation.
How should the oil be stored?
Store in a cool, dry place away from direct sunlight, capped tightly and away from the stove.
Is 'cold-pressed' a regulated term?
No. That's the whole problem. Anyone can print it. We publish a number instead: our hydraulic press never takes the seed above 32°C, and you're welcome to bring a thermometer.
Will this actually help my cholesterol?
We make no medical claims about cholesterol or any condition. Cold-pressed oils retain more of their natural nutrients compared to heavily refined oils, which is why many people choose to include them as part of a balanced diet. Any decision about your health belongs to your doctor and your plate.
Why not a wooden ghana / lakdi ghana?
A real one is fine. Most shops selling it don't own a press — they buy commercial oil and relabel it. A wooden churner also spins, and spinning creates friction heat.
Can I cook Indian food at high heat with it?
Yes. Cold-pressed groundnut oil smokes around 215°C — plenty for tadka, shallow frying and everyday cooking. We don't recommend reusing frying oil, any oil.
How long does a bottle last?
Unrefined oil is alive, so treat it that way: keep it capped, away from the stove and sunlight, and finish within 6 months of pressing. Every bottle carries its press date.
Can I really visit the factory?
Yes, any working day at Loni Kalbhor. No appointment theatre. Watch your bottle being pressed, then take it home.
Start with one litre of peanut oil.
₹340, pressed the week you order.