A hot press usually produces more oil because the heat helps soften the seeds to make it easier to extract the oil. It also makes the process go more quickly. You should usually allow a hot press to heat up for at least 10 minutes. A cold press usually requires more time to produce oil. However, it often leads to a better-tasting oil with more nutrients.
Consult the manufacturer’s guide for the press or press attachment to ensure that you know how to use it. Make sure that you have a container or collection cup set up beneath the extractor’s spout so you don’t lose any oil.
If your extractor is equipped with a sieve or filter, most or all of the sediment will already be removed so this step may be unnecessary. You may still want to let the oil sit, though, to be sure that all of the sediment is removed.
If you don’t have a sieve, you can usually just pour off the oil from the top of the container because all of the sediment will be at the bottom.
There’s no need to strain the seeds from the mixture after it’s cooled. They will actually break down during the cooking process, so they soften and release their oils. However, if you prefer to remove the seeds, you can run the oil through a sieve after it’s cooled.
