Extra Virgin Coconut Oil is created by using fresh coconut meat that is often called non-copra. The meat is taken from the coconuts and shredded. Once this is done it is cold-pressed to create coconut milk. The coconut milk is left to ferment between 1-2 days and it is during this time that the oil separates. Once they have the oil, there is no need to add heat or chemicals to further refine the natural oil since it is very stable.  

The extra virgin coconut oil has a nice aromatic coconut taste and it is able to retain its nutritional value for an extremely long time. The reason for this is that the oil is very stable and has a shelf life of many years; longer than other plant oils.

Extra virgin coconut oil is often not bleached, hydrogenated, deodorized or refined. This makes clean and pure, unlike refined coconut oils. Extra virgin coconut oil also has a much more refined taste and smell from the refined oil. The refined oils or copra based oils often have a bland taste, due to their refining process. The refined coconut oils also try to add an artificial coconut flavor but this results in the oil having a burnt and bitter taste. Extra virgin coconut oil does not have these problems due to how it is created.

The Difference Between Extra Virgin & Virgin Coconut Oil

On the retail market there are products that state virgin coconut oil and extra virgin coconut oil, what is the difference? There is no official classification that is used to in differentiating extra virgin from virgin. The oils are made the same way and the use of the name is simply subjective.

Methods Used to Produce Extra Virgin Coconut Oil

To produce Extra Virgin Coconut Oil they get coconuts that have been freshly harvested. From here they get the coconut meat which is called non-copra. Once they have the meat, the oil is derived using three methods.

Method 1 – Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, the coconut meat is quick dried, and the oil is then pressed out via mechanical means.

Method 2 – This method is known as wet-milling. In wet-milling the oil is extracted from the coconut meat with out drying it first. The milk is derived by pressing it using a machine. Once you get the milk, the oil is separated from the water. To accomplish this, the milk can be boiled, refrigerated, fermented the use of a mechanical centrifuge and enzymes.

Method 3 – After getting the milk from the coconut, it is allowed to sit for 1-2 days and it is during this time, the oil separates itself from water.  You will have the heavier oil settling at the bottom, while the curds (coconut solids) being lighter, will float to the top.  To get the oil, it is slightly heated to remove the water and after that it is filtered. This results in a clear coconut oil that retains the distinct scent and taste of coconuts.

Extra Virgin Coconut Oil Background Information

Extra Virgin Coconut oil consists of medium chain triglycerides (MCT). MCT’s do not need extra enzymes to aide in the absorption or digestion and as a result it can be converted to energy by the body immediately. If you have chronic conditions this is extremely helpful as the body will have the energy to fight whatever conditions are ailing you.

Extra Virgin Coconut Oil is also very east to metabolize and this plays a big role in Extra Virgin Coconut Oil is also very east to metabolize and this plays a big role in weight loss.

This specific type of coconut oil is very healthy and good for you. The extra virgin coconut oil has an extremely long shelf life, does not contain any tans fats and is not hydrogenated. It is also very resistant to heat and this makes it one of the healthiest oil available for cooking.

Extra Virgin Coconut Oils are cold pressed and they also have low moisture content. When hard the coconut oil is pure white and as a liquid it is clear.

Extra Virgin Coconut Oil Tips

When buying extra virgin coconut oil you should note that it tastes and smells like coconut. The oil should be fine and melts quickly in the palm of your hand as a result of body heat. If the oil does not melt or solidify quickly then you have purchased an inferior type of coconut oil.

Extra Virgin Coconut Oil has a high level of lauric acid and the color of the oil might be golden if the oil is taken from wild forest coconuts from mature trees.

While some of the Extra Virgin Coconut Oils have a crystal clear look these are usually made from the soft immature coconut flesh before the nut hardens. Using this type of coconut processing will make it easier to get the coconut meat and extract the oil with fermentation or boiling off the liquid. This coconut is not as mature and as a result of this, the lauric levels are lower and the flavor and smell of the oil is not as strong.

It must be noted that when coconuts are opened they will ferment quickly unless the water is separated from the oil quickly. If this is not done the oil will go sour. The shelf life of good quality Extra Virgin Coconut Oil should be 2 years the most. If you are planning on cooking with this oil then you should note that the oil will fry at a high temperature. You can also mix in the coconut oil into both hot and cold drinks.

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