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Our black seed (Nigella Sativa) is grown in the Bale highlands of Ethiopia, at over 1,800 meters elevation. We import the raw seed ourselves rather than buying pre-made oil.

The seeds are cold-pressed, meaning they're crushed under mechanical pressure without added heat. This is slower than other extraction methods, but keeps the oil from being exposed to high temperatures during processing.

We press every batch ourselves in Alicante, Spain. We don't outsource production or buy finished oil from a third-party manufacturer, this lets us control and fine-tune every part of the process ourselves. We also record our extractions and post them in our Video Journal, so you can watch the process rather than just take our word for it

It takes roughly 3.5 to 4 kg of raw seed to produce about a liter of freshly pressed oil. That number still includes natural sediment, the fine particulate that separates out during settling.

Our press processes seed at roughly one liter of oil per hour, and a typical pressing session runs 2 to 3 hours. After pressing, the oil is left to settle so the natural sediment can separate out before bottling, which adds further time beyond the pressing itself. It's a slow process by design: faster extraction methods exist, but they typically involve heat or higher pressure, which we choose not to use.

Cold pressing is the best to preserve natural potency of the oil and all of its compounds, like Thymoquinone. Other extraction methods (like heat-assisted or solvent extraction) get more oil out per hour, but expose the oil to conditions that change its composition.