Yes, this is a crowd favorite both flavor-wise and functionally. This is a healthy stir-fry oil with a high smoke point that can handle anything you throw in the pan! It also imparts a delicious flavor to your dish without overpowering the other ingredients and seasonings.

Dr. Mary Enig was a lipid specialist, biochemist, and nutritionist who conducted extensive research on fatty acids. She pioneered the research into trans fats, defended saturated fats, and advocated for coconut oil. She is also one of the founders of an organization called Weston A. Price Foundation for Wise Traditions in Food, Farming, and the Healing Arts.

This oil tastes exactly like its ingredient components, including olive oil, cold-pressed coconut oil, and sesame oil. The final flavor is very mild with a nutty aftertaste that makes it ideal to use raw, as well as for both cooking and baking.

Unrefined oil is any oil that is extracted using a mechanized process, like cold pressing. It doesn’t use any chemical solvents to produce the oil from the original vegetable or fruit. In this sauté oil, we use organic and unrefined oils to preserve as many nutrients as possible.