Almond oil

Salicylates are the exception to the rule that clears a pressed oil, because they are partly fat-soluble: unlike oxalate and nickel, some of them come out WITH the oil. That is why peanut, avocado, coconut and almond oils are all low rather than empty. Low is not none, and on an axis where people react to small amounts the difference is the point.

Nickel is a trace metal, and a seed keeps it in its mineral fraction rather than in its oil. Pressing leaves that fraction in the cake, which is why an almond can sit high on this axis while the oil pressed from it sits at nothing. The cake is not wasted - it becomes almond flour, and the flour is where the nickel went. The second French Total Diet Study put tofu at the top for nickel, then chocolate and confectionery, then cereals — all foods that keep their mineral fraction. No pressed oil appears in its groups at all.

The almond is high in oxalate and almond oil carries none, which is worth one sentence because it looks like a contradiction. Pressing splits the seed in two: the fat comes out and everything water-soluble stays behind in the press cake. Oxalate is water-soluble. What you buy is the half it was never in.