Six strategies for buying oils
- May 16, 2016
- 2 min read
6 Strategies for Buying Oils
The next time you purchase olive oil, coconut oil, red palm oil, or really any other type of oil, consider these six strategies.
Always choose organic, unrefined, cold-pressed, or expeller pressed. These terms ensure you’re purchasing a quality, highly nutritious and sustainable product. Organic production prohibits genetically modified ingredients (GMOs) and the use of toxic solvents (such as hexanes) for extraction in oils.
If possible, check out the company directly. Ensure the product is truly cold-pressed and lives up to its claims and standards, and that the manufacturer does not use toxic solvents in the refining process. Check out websites and don’t hesitate to email or call them with any concerns.
Choose oils in dark, not clear bottles. The dark color helps protect the oil from direct sunlight exposure, which can cause it to go rancid. Store the oil in a cool, dark place away from heat and light exposure such as cabinets or the fridge in airtight containers. Never store oils on kitchen counters or next to the stove.
Always tightly close the lid after using. Oxygen can make oil go rancid quickly.
Purchase the correct size and consume in the time recommended. Remember oils tend to go bad after a span of a few months or years depending on the type of oil. Those mega-store gargantuan containers, aren’t such a great buy if you don’t use the oil that often.
Choose the right oil for the job. Because different oils have different smoke points, it’s important to choose the right oil for the task at hand. Here are the temperatures at which some of the more popular oils reach their smoke points (lowest to highest):
Sunflower oil, unrefined: 225 F
Red Palm Oil: 302 F
Walnut oil, Unrefined: 320 F
Coconut oil unrefined: 350 F
Extra-virgin olive oil: 375 F
Macadamia oil: 413 F
Almond oil: 420 F
Hazelnut oil: 430 F
Avocado oil: 520 F
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