Due to the increasing popularity of Virgin Coconut Oil worldwide, a lot of information has been published from less than expert sources. This can lead to general confusion about a product that should be simple to understand. The information below may seem like a lot to take in but it is what our expertise begs us to share with you if you are really after a truly natural, unmixed Virgin Coconut Oil.
We believe, and hope that you’ll agree, that the best virgin coconut oil is the one that is closest to its natural state. We believe ours is as close as it possibly gets. We want to share with you what we look for when we craft our own oil. We strongly believe that its as close to still being on the palm as you’ll ever find.
The topic of scent is one we see a lot of confusion about. Like most things, there are different preferences in scent. Some like a stronger “coconutty” smell (think about candy) while others prefer a milder smell.
When speaking in terms of quality, scent can say a lot. The highest quality VCO will smell very mild. It should only have a very subtle coconut scent.
The strength of the scent is a marker of processing temperature and rancidity. If your coconut oil smells like coconut candy, you can be certain that it was processed at high temperature even though it may say ‘cold pressed’. When you elevate the temperature of coconut, the solids roast and this imparts the roasted coconut scent into the oil.
If the oil smells unappetizing, cheesy, or vinegary, do not consume it. It has become rancid and should be discarded.
Like with scent, a high quality VCO should not have an overwhelming coconut taste. The best way to test the quality of your oil is to try it straight from the jar!
Subtle: the taste of the oil should be muted, with moderate floral tones.
Uniform: a high quality oil should not shock your palette with harsh tastes or aftertaste. It should taste practically the same from start to finish and not linger on your tongue.
Clean: an aftertaste in particular can tell you a lot about the quality of the raw material and process that was used. High quality VCO should not have a strong aftertaste.
Subtlety and uniformity of taste can only be achieved by a quick dry, fresh nut process and single sourcing coconuts. A single source VCO is indeed rare and special, because it will taste the best. This is because the oil contains only one breed of coconut with the characteristics of the beach where the palm laid its roots.
Texture is an important indicator of quality in Virgin Coconut Oil. Texture is almost completely dependent on how the oil was produced. Texture in VCO can range from brittle to creamy.
High quality VCO should feel creamy and smooth; not brittle. This can be affected marginally by the composition of the fatty acids, but not enough to keep you from being able to identify a high quality production process and oil.
The speed and temperature of the production process can really have an impact on the texture of the oil. An oil that takes very long to produce can have a more blubbery texture on your skin and mouth. This is because it sat longer exposed to the variables that degrade its quality. Also, VCO that seems too brittle on your skin, may have had palm oil added to it. Palm oil has a slightly higher melting point than Coconut Oil, remaining solid on your skin longer, giving it a more grainy texture and taking longer to absorb and moisturize. More info on the adulteration of coconut oil here. At SoloCoco, we use the fastest production process on earth. Our oil goes from whole fresh nut to finished product in less than an hour. This yields a smooth and creamy texture.