We LOVE this oil!
Coconut oil has been produced for centuries across Southeast Asia, including Bali. The traditional preparation method involves slow-heating raw coconut pulp to extract the oil, before being filtered to stabilize its shelf life.
Because of this process, the oil is slightly toasted, which imparts it a more nutty flavour. It is also more yellow in colour than cold-pressed oils like VCO.
Hot-pressed coconut oil also has a higher smoke point than Virgin Coconut Oil, making it more suitable for high-temperature cooking like pan-frying and deep frying.
Our coconut oil is fairly and ethically sourced in Desa Subamia, Tabanan regency. It is hand-processed in the traditional manner, and currently supports the livelihoods of five families.