We saw a great article in The Washington Post last week about coconut oil – specifically, about how coconut oil isn’t the fabulous health cure that it’s been marketed as in the past couple of years.

We’ve been saying it for ages now – Olive Oil is far better for you than Coconut Oil! The person that was interviewed for part of the article, Laurence Eyres, chairman of the Oils & Fats Specialist Group at the New Zealand Institute of Chemistry, is quoted saying: “It would be dangerous, and rather silly, to replace your extra-virgin olive oil with coconut oil.”

This is so true! A lot of people will say that coconut oil is better for frying. While coconut oil does remain quite stable in high heat, olive oils with a low free fatty acid level will stay stable in high heat as well, and are fine for high-heat sautéing and frying. All the olive oils we carry have a free fatty acid level of 0.3% or less – way below the extra virgin standard of 0.8%!

If you want to read the full article on The Washington Post, you can click here to have a look!