About oil

Sunflower, native to the Americas, was first used by Indigenous peoples thousands of years ago. With the arrival of Europeans, sunflower cultivation began to spread across the continent, and by the 17th century, sunflower oil was already being produced in Europe.

As demand grew, industrial production emerged, using chemical solvents such as gasoline and hexane for oil extraction. To make the product suitable for frying, the oil was further filtered, purified, and refined. This process allowed for large-scale production of a nearly flavorless oil with a long shelf life — but it also stripped away many of its beneficial nutrients, as well as its natural taste and aroma.

Today, alongside industrial methods, craft production is making a comeback. Although more costly, it preserves all the valuable nutrients and the rich, authentic flavor of the oil.

In the 19th century, Ukraine pioneered a special aromatic sunflower oil, which quickly spread to neighboring countries and became an integral part of Ukrainian cuisine (Recipes).

Today, we produce and offer this oil here in Canada — staying true to our traditions, quality, and natural purity.
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