Extra virgin expeller press coconut oil has become one of my new favorite oils. It’s also one of the oil that has multiple uses, from cooking to body care. I first started to cook with this EVCO “extra virgin coconut oil” on Thanksgiving holiday.
I’ve used it in replacement of butter or sometimes when 
other oils are required. It’s especially good when mixed into mash potatoes and steam vegetables. Also a very good mayo substitute when making tuna sandwich.
The list could really go on. I’ve even add a little to my coffee, since my skim milk isn’t so creamy. The coconut oil really adds to the taste.
But it’s not like regular coconut oil I used for making soap. This is extra virgin expeller press coconut oil made from the fresh flesh of the coconut fruit. This brand is from Jarrows, made from organic coconuts from the Philippines.
The coconut oil is unrefined and expeller pressed without the use of chemicals or heat. This process requires a hand crank machine to squeeze out the oils from the coconut meat. This method preserves the volatile compounds and retains a delicious coconut scent.
Coconut oil is a source of medium chain triglycerides (MCTs), such as lauric acid (C-12) and caprylic acid (C-8). These are the good stuff that is antibacterial, antiviral, and more. You can read more about it here. The coconut oil is stable even during long periods of storage.
