Ever wondered which oil to use for which purpose?
I’ve been loving learning more about them lately.
Check out the simple explanations below, and keep scrolling for the ‘how’ and the ‘why’ of each oil.
Why Cold Pressed?
Cold pressing means that all the stuff below is not part of the product process:
– Nutrient-neutralising heat,
– Caustic chemical solvents
– Industrial refining
It’s simply the oils pressed out of the fruit / nut / seed it came from.
What Does ‘Extra Virgin’ Mean?
Extra Virgin means it’s the very first time that fruit / nut / seed has been squashed.
It means it’s higher in nutrients, richness and taste. Extra Virgin oil goes through testing for acidity, chemical make up and sensory quality before it can be called Extra Virgin.
It also means it usually has a lower smoke point, so keep it under it’s identified smoke point temperature when cooking.
The more times that fruit / nut / seed is squashed, the name changes to things like ‘refined’, ‘cooking oil’, ‘deodorised’, or ‘processed’.
What Does ‘Smoke Point’ Mean?
When an oil is heated past its smoke point, it becomes unstable, generates toxic fumes and free radicals which are harmful to your body when ingested or inhaled.
This comparison was so fun to create. I guess I’m becoming a food geek. Unashamedly too!
Oh – and watch for our ‘New Products’ announcement soon. These oils will hitting the shelves soon (all Certified Organic & Cold Pressed):
Sweet Almond Oil
Apricot Kernel Oil
Flaxseed oil – Australian, Cold Pressed, Certified Organic
– Clean, crisp and mildly nutty
– Smoothies (add a splash in)
– Salad dressings (my fave way)
– As a nutritional supplement
– Applied directly to skin / hair
– Keep it cold. Do not use at high heats.
Smoke Point?: 107ºC
– A great way to get the omegas in.
– Packed with antioxidants and many other vitamins and minerals, including magnesium, selenium, phosphorus and vitamin B6.
– Extraordinarily high levels of soluble and insoluble fibre, which support optimum gut health (specifically the colon, digestive health, and even helps with healthy weight loss).
Macadamia Oil – Australian, Cold Pressed, Certified Organic
– A lovely subtle nutty flavour
– Frying / deep frying
– Salad dressings
– Fabulous skin / hair moisturiser
– Use at low or high heat due it it’s high smoke point (even higher than olive oil!). Good choice for sautéing, roasting and grilling.
Smoke Point?: 210ºC
– High levels of Vitamin E (hence why it’s great for skin and hair).
– Lightweight and well absorbed in the skin without feeling greasy.
– High in monounsaturated fatty acids, including Oleic Acid (Omega 9), which are very moisturising, regenerating and softening on the skin, and are anti-inflammatory.
– The Omega 6 helps to restore the skin’s barrier function and reduce water loss.
– Also contains Omega 7, an active anti-microbial that’s found naturally in youthful skin. Omega 7 levels in our skin reduce with age, contributing to the appearance of fine lines, wrinkles and weathered skin.
– Has been shown to slow the signs of ageing and has also been used to improve the appearance of scars, sunburn and other minor skin irritations.
Hemp Seed Oil – Australian, Extra Virgin, Cold Pressed, Certified Organic
– Pleasant nutty flavour
– Cooking / baking (up to it’s smoke point of 165ºC)
– Salad dressings and pasta
Smoke Point?: 165ºC
– Known for its healing properties due to its great nutritional value.
– Contains anti-inflammatory and antioxidant properties.
– Extremely high in omega-3 and omega-6 essential fatty acids, which may assist in achieving healthy skin.
– Contains the ideal 3:1 ratio of Omega-6 (GLA) to Omega-3 (SDA) essential fatty acids which can help the body to metabolise fat, counteract ageing, increase immune system strength, lower cholesterol, and help prevent cardiovascular disease.
– Soothing for dry / itchy skin, and has been shown to counteract the skin’s ageing process.
Olive Oil – Australian, Extra Virgin, Cold Pressed, Certified Organic
– Fragrant and fruity
– Baking / roasting / frying (up to it’s smoke point of 190ºC)
– Salad dressings
Smoke Point?: 190ºC
– Extra Virgin Olive Oil contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.
– High quantities of healthy fats.
– Contains oleocanthal which has anti-inflammatory agents.
– Simply the juice of the first-crush of premium Aussie organic olives.
Coconut Oil – Purified & Deodorised, Cold Pressed, Certified Organic
Physically removed odour and flavour. Neutral.
– All things hot!
Baking / frying / roasting / sautéing
Smoke Point: 232ºC
– It’s the 3rd press. The 3rd time that coconut is squashed. That means it’s a more heat-safe oil to use for high temperatures.
– The components that come out in the first press are not safe at high heats, as they turn into trans fats.
– Refined coconut oils do not offer the same health benefits of a virgin, completely raw coconut oil, but they are still excellent sources of most of the beneficial fatty acids (like MCTs).
– No cholesterol
– One of our routine questions before bringing this oil on was to ensure the deodorisation process was through ‘steaming’ rather than through the use of harsh solvents, as is often the case. Good news – this oil has been deodorised through the use of steam – no chemicals added.
– Most refined coconut oils are made from the rancid oil byproducts leftover from creating desiccated coconut flakes. Sadly, these are refined, bleached, and deodorised in an effort to create a palatable product that can be sold to consumers. Many coconut oils are even hydrogenated or partially hydrogenated! This coconut oil is made of sound, mature, organic coconuts that have been selected, de husked, de shelled, testa removed, cut, dehydrated pressed before expelling and extracting the oil and simply packing it up for you to eat.
A note from Ashley regarding coconut oil: “Whilst it’s high in saturated fats, it contains lauric acids and is high in Medium-Chain-Fatty-Acids (MCFA), and is a great fat for you.”
Coconut Oil – Virgin, Cold Pressed, Certified Organic
Smooth, healthy and delicious. Coconut-ty.
– Raw desserts
– Oven (up to it’s smoke point of 170ºC)
– Hair and skin moisturiser
– Eye make up remover (the only one in my bathroom!)
Smoke Point?: 170ºC
– The ‘1st press’. The first time they squish that coconut! Great to use in raw desserts and even in the oven up to 170 degrees (interesting fact: there’s no difference between extra virgin and virgin coconut oil).
– No cholesterol
– High in medium chain fatty acids (a good thing)
– It has a similar molecular structure to the oil in our skin, making its nourishing vitamins and minerals easily absorbed.
– Coconut is a rich source of B vitamins, vitamin C, vitamin E and the essential minerals iron, selenium, sodium, calcium, magnesium and phosphorus.
– Great for brain health.
– No cholesterol
– High in Medium Chain Fatty Acids
Why Not Vegetable Oil?
Shock horror, there’s no veggies in Vegetable Oil.
But that’s not why I avoid them.
So-called ‘vegetable’ oils are actually often made from tough seeds and legumes that were originally grown for industrial use, not human consumption. These seeds must be treated chemically in order to be processed into a pourable, somewhat more human-friendly liquid.
Thanks to their high levels of polyunsaturated fats, it’s highly unstable, which makes it inflammatory, and super damaging to our insides when it oxidizes.
Quick tip: Saturated fats are more stable fats because of their molecular structure. Unsaturated fats are less stable—and polyunsaturated fats are the least stable of all.
Polyunsaturated fats like those found in vegetable oils can become rancid simply from exposure to light through a clear glass bottle, which means that it’s basically gone bad even before you take it home from the store.
Vegetable oils can really do damage – so the most health-conscious path is to keep the stuff out of your body.
Don’t be fooled by pretty packages, great graphics, and phrases like ‘no trans fats’, ‘pure vegetable’, ‘all natural’ and so on.
Instead, know your oils, and buy the highest quality possible.