What would Italy be without olive oil, China without sesame oil and Asia without almond oil? Humans have been extracting oil from fruits, oil-bearing seeds and nuts for thousands of years and using it in a variety of ways. Vegetable oils have always been a valuable source of nutrition: they provide the human body with healthy fatty acids, vitamins and secondary plant substances. Oils were also popular early on for beauty care. Many a mixture even acquired cultic value: in the anointing of kings and priests, for example – and in the Christian church. But what makes the oil so valuable? Its high-quality ingredients are only preserved if the oil is extracted gently - and that is laborious. At least more complex than if it is obtained industrially in a refinery. Unlike there, cold-pressed oil is never heated above 60°C, filtered after pressing and remains free of chemical application methods. The yield from this form of production is relatively low. The natural composition of an oil with all bioactive ingredients is preserved. They make it a real treasure - and quality simply has its price.