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Published: 16 years ago
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Taste the difference

Get the facts on why some coconut oil taste's delicious and others bland
How coconut oil is processed is the key to optimizing its taste, texture, color, and aroma. Within two hours of Nutiva's coconuts being chopped, the oil is cold-pressed. Contrast this to 99 percent of the coconut oil used today in cooking and body care: first the coconut is chopped and left to dry in the sun for days, then the meat is scooped out and sent thousands of miles to giant oil mills where the oxidizing coco meat is refined, bleached, and often deodorized — and ironically this product is often labeled as "certified organic."

There is no comparison between Nutiva¹s raw, extra-virgin Organic Coconut Oil, with its light taste, pleasant aroma, and pure white color, and industrialized coconut oil, with its bland taste, faint aroma, and off-white color.

Nutiva's Raw, Extra-Virgin Organic Coconut Oil:

a pleasant aroma
a light taste
pure white color in its solid state
99% of Coconut Oil is Refined Bleached Deodorized (RBD) and has:

little aroma
a bland taste
an off-white color
"We're pleased to offer our customers a super-healthy medium-chain fat with a rich aroma and an enticing light flavor." "Until now, it has been hard to find high-quality extra-virgin coconut oil in natural food stores." says Nutiva founder and president John W. Roulac.



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