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Which would be the best way to extract oil from Almonds preserving the strongest flavour of Almonds?

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I think that this question is off-topic. If you have a specific nutrient you are interested in, please edit it and I will reopen it. If you want information on all the dozens of nutrients contained in almonds, it is too broad. If you generally want to know if hot extracted oil is somehow "less healthy" than other methods of oil extraction, then it is a health related question and thus off-topic for the site. And your wording of "goodness" makes me think that this is what you had in mind in the first place. –  rumtscho Oct 28 '13 at 11:59
    
Thank you for editing the question. Flavor is on-topic here, so I'll reopen. –  rumtscho Mar 17 at 16:13
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Preserves most flavour in the almond flour or in the oil? –  Fabby Apr 17 at 21:47
    
oil is mentioned –  bread101 Apr 19 at 7:23

2 Answers 2

Generaly speaking, only once cold pressed oils not too finely filtered (a bit cloudy) are best for flavor and worse for keeping and high heat cooking (frying) .

On the opposite, heated, heat pressed and heavily filtered (with help from some chemicals) oils can be kept an eternity, support their highest possible cooking temperature but have the less flavor.

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I'd agree with the cold pressed oil. Stating that (heated) oils keep 'an eternity' is odd. Could you provide a link? –  BaffledCook yesterday
    
About the first press –  BaffledCook yesterday

You can make your own extract easily using vodka/neutral spirits and crushed almonds, filling a glass jar with half vodka/neutral spirits and half crushed almonds, letting it sit for a month or so to extract the flavor and oils, you can make a vanilla extract in the same way.

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What happens to the alcohol? –  BaffledCook yesterday

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