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How is Chia Oil Produced?

Last updated: Sunday June 17th 2018

First we start with the highest quality chia seeds produced in the Andean region of South America. Since the quality of the oil is so dependent on the quality of the seeds used, we only use the freshest chia seeds possible to ensure the freshest and highest quality oil possible. To learn more about the chia seeds themselves please visit our Chia Seed page.

Andean Sol Extra Virgin Chia Oil is produced by cold pressing our chia seeds. Cold pressing is a chemical-free, mechanical process which involves placing the chia seeds into a cylinder that contains a rotating screw which then grinds and crushes the seeds until the oil is extracted. The “extra virgin” part refers to the fact that we only use oil from the first pressing of the chia seeds.

Although some heat is generated through friction as the screw breaks down the seeds, it’s not enough heat to damage the oil. The result is chia oil on one hand and what is called “press cake” on the other hand which is the remaining part of the seed. Chia seed press cake is very nutritious in its own right and can be milled into a protein rich flour. Generally the oil yield averages around 26% meaning that for every kilogram of chia seed pressed, we get approximately 260 grams of chia oil (roughly equivalent to 260 ml). After the cold pressing process the chia oil is then passed through a filter to remove any chia seed pieces and then poured into canisters ready for bottling.

We even produce a blend of chia seed and olive oil so you get the great taste combination of the nutty chia seed and fruity bitter olive oil!  This blend works great on salads, and for dipping bread.


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