Freshly Pressed Oil Tastes Completely Different

A conversation with Vera, founder of Orovita in Kanata, about what flax, pumpkin, sunflower and black sesame seeds have to offer — and why the “best before” date can be misleading

When was the last time you looked not at an oil’s expiration date, but at the date it was pressed? Most likely, never — because on most bottles, that information simply isn’t there.

Yet when it comes to genuine cold-pressed oil, the difference between “pressed two weeks ago” and “pressed eight months ago” is not a subtle distinction for connoisseurs. It is a matter of taste, aroma and actual nutritional value.

That is exactly what Orovita is about — a small family business in the Kanata area where oils from sunflower, flax, pumpkin and black sesame seeds are made literally to order.

We spoke with founder Vera about why she started the business and what makes freshly pressed oil so special.

Vera, how did the idea for Orovita come about?

It started with personal disappointment — and a little stubbornness. [laughs]

I bought flaxseed oil at a store — a well-known brand, reasonably priced — tasted it and noticed bitterness. At first, I thought that was simply how flaxseed oil was supposed to taste.

Then I started researching and discovered that bitterness in flaxseed oil is not a “distinctive flavour.” It is a sign of oxidation. The oil has lost its freshness, and no attractive label design can hide that.

That made me think: what if oil were made completely differently — only to order, in small batches, immediately before delivery?

That is how Orovita began.

What does “cold-pressed oil” actually mean in practice?

It means no aggressive industrial processing and no intense heating.

The seeds are mechanically pressed, and the oil comes out alive, with its natural taste, aroma and everything nature placed inside the seed.

You don’t want to “hide” it in a recipe. On the contrary, you want to add it just as it is — to warm porridge, a slice of good bread, cottage cheese or hummus.

I always say: if you feel like tasting the oil straight from the spoon, it is the real thing.

Tell us about each oil. Let’s start with the most familiar one — sunflower oil.

Cold-pressed sunflower oil is a completely different world compared with ordinary supermarket oil.

It smells like real sunflower seeds — that familiar aroma many of us remember from childhood.

Nutritionally, it is a rich source of vitamin E, a powerful natural antioxidant that helps protect cell membranes from damage and supports the immune system.

It can also be beneficial for the skin. Vitamin E taken through food supports the body from within.

Sunflower oil is wonderful in salads, with potatoes, vinaigrette-style beet salad, sauerkraut and virtually any dish that needs a warm, homemade flavour.

Flaxseed oil — the one that started everything for you?

Yes, exactly.

Flax is one of the richest plant sources of omega-3 fatty acids.

Omega-3s are associated with supporting cardiovascular health, normal inflammatory processes, joints and skin.

Many people take fish oil for omega-3s; flax provides a plant-based source.

But with flaxseed oil, freshness allows no compromise.

It oxidizes quickly, which is why we make it only in small batches.

It should not be heated. It needs to be stored in the refrigerator in a dark bottle and consumed within several weeks after pressing.

Many people think of pumpkin seed oil as something exotic. Is it?

Not at all — and that always surprises me.

Pumpkin seeds are a useful source of zinc. Zinc plays an important role in immune function and skin health, and it is also important for normal prostate function in men.

Pumpkin seeds also contain tryptophan, an amino acid involved in the body’s production of serotonin and melatonin.

The oil itself is dark and rich, with a deep nutty aroma. Just a few drops in a creamy soup, porridge or roasted vegetables can completely transform the dish.

And finally, black sesame oil. Is that the most unusual oil in your range?

Sesame has a history going back thousands of years.

In Ayurveda and traditional Chinese medicine, black sesame has long been associated with longevity.

Sesame seeds contain distinctive antioxidant compounds, including sesamin and sesamolin.

Its flavour is very rich, bright and unmistakably Eastern.

How should fresh oil be stored at home?

Natural oil is a living product, not something meant to sit on a shelf forever.

Once opened, it is best used within several weeks.

These oils are not intended for frying. Their value is precisely in adding them to finished dishes — salads, porridge, soups or sauces.

That way, both the flavour and the nutritional qualities are better preserved.

What would you say to someone who has never tried freshly pressed cold-pressed oil?

Just try it — and start with something simple.

A spoonful of pumpkin seed oil in borscht. Flaxseed oil over cottage cheese. Sesame oil with rice. Sunflower oil in a salad.

You don’t need to change your entire kitchen. Just replace one small detail.

For people trying it for the first time, sometimes one aroma is enough to understand the difference.

Fresh oil smells like what it is made from — seeds, nuts, autumn, the East.

That sounds obvious, but it is precisely what has disappeared from many mass-produced supermarket oils.

For me, fresh oil is a small daily ritual of caring for yourself.

Nothing complicated. Nothing trendy.

Just a living product, made at the right time.

Vera Murzina