Hemp seed oil is obtained much like other vegetable oils. Typically, whole hemp seeds are put into a special press that squeezes out the oil. Hemp seed oil is best extracted mechanicallty in a light-free and oxygen-free environment and should be stabilized with such antioxidants as vitamin E, vitamin A, or rosemary extract to prevent rancidity. The package should then be topped off with an inert gas, as nitrogen or argon, and kept from heat and light. Maximum ripening of the seed and removal of immature seeds are important for the production of quality oil. Large, dark, plump-looking seeds make the best oil.
Unrefined hemp seed oil extracted by cold-pressed methods varies in colour from off-yellow to dark green; but all still have that pleasant, nutty taste. Oil that tastes ”off”, with a ”fishy” or a ”paint” smell is rancid and should be discarded. Old seeds can have an orangey colour, resulting from the enzyme lipase digesting the fat in the seed. Hemp seed is full of enzymes, including lipase and protease. In fact, it was in hempseed that scientists first discovered enzymes. The sharp taste of fresh hemp seed is caused by these enzymes.
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