For Henning Borchers, seeds, kernels, and nuts are nature's gifts. In Charlottenburg, his manufactory Ölwerk presses these little treasures into high-quality, raw-food-grade cooking oils.

Conversation with Henning Borchers from Ölwerk

Actually, everyone uses plant-based fats every day in the kitchen without giving it much thought. Why are cooking oils a delicacy to you?

A large part of the population no longer knows that freshly pressed cooking oils taste delicious. We have become accustomed to buying flavorless sunflower or rapeseed oil at discount supermarkets. I grew up with cooking oils in plastic bottles just the same and had no sense for their quality.

In grocery stores, cooking oils are part of the dry goods assortment, like pasta, rice, and oats. For retailers, they must have a shelf life of at least six months — that is part of the problem, as freshly pressed oils cannot be found in standard retail. At Ölwerk, we press fresh every day, in small batches.

What sets your oils apart?

We use exclusively organic raw materials of raw-food quality — with low pressing temperatures. This preserves the full aroma of the seed. Each oil has its own distinct characteristic: hemp oil is nutty and grassy, walnut oil is warm and round, flaxseed oil is earthy and spicy.

What is the best way to enjoy high-quality oils?

In salads, dips, drizzled over finished dishes — but not for frying. The delicate aromas cannot withstand high temperatures. Bread with good olive oil, a little salt, and perhaps a tomato — that is pure delicacy to me.