Description

The oil is called Virgin because it is extracted from a single press from fresh coconut meat that is grated and dried for a couple of hours at a temperature lower than 40 degrees Celsius.

As there is no second press and the extraction temperatures are low, the yield per kg is much lower than other commercially used processes. This explains the higher price tag for Virgin coconut oil.

In the production of Virgin coconut oil the dry processing temperature is maintained at less than 40 degrees Celsius, so there is no chance for the aroma or coconut flavour (volatile molecules) to evaporate. Because the whole process is completed within a couple of hours, the chance for rancidity/fermentation is almost nil.