Sea buckthorn vegetable oil is obtained through a supercritical CO2 extraction process using natural carbon dioxide. This innovative method allows the oil to be extracted without the use of chemical solvents or excessive heat, which helps to preserve palmitoleic acid (Ω7) and the natural antioxidants present in the fruit. Unlike traditional methods, this advanced technique ensures the preservation of valuable Ω7 fatty acid, which could be degraded or lost during other types of extraction. Thanks to this technology, a high-quality oil is obtained, with an average palmitoleic acid content of 33%.