• organic cold pressed coconut oil – coconut culture
  • organic cold pressed coconut oil – coconut culture
  • organic cold pressed coconut oil – coconut culture
  • organic cold pressed coconut oil – coconut culture
  • What is cold pressed coconut oil used for?
  • Cold-pressing ideally is done under 60 degrees or less. Organic cold-pressed coconut oil can be used for various types of cooking such as shallow and deep-frying and a variety of dishes both local and international can be made. Cold-pressed organic coconut oil has a mild smell and taste of coconut compared to organic extra virgin coconut oil.
  • Can I return wildly organic cold pressed coconut oil?
  • Wildly Organic Cold Pressed Coconut Oil cannot be returned or refunded due to natural separation, which is a completely normal phenomenon.
  • What does cold pressed organic coconut oil smell like?
  • Cold-pressed organic coconut oil has a mild smell and taste of coconut compared to organic extra virgin coconut oil. Cold-pressed organic coconut oil can be used on the skin as a natural, nourishing moisturizer for dry skin for as long as the smell of coconuts does not affect the user.
  • Does wildly organic cold pressed coconut oil come in a jar?
  • Wildly Organic Cold Pressed Coconut Oil is available in glass jars with sizes ranging from 14 to 64 fluid ounces. Larger quantities of 1 gallon and 5 gallons come in plastic pails.
  • What is the first step in making organic coconut oil?
  • Our organic coconut oil is made like no other. It’s cold-pressed from freshly dried coconut flesh. The fresh coconuts are opened and grated. We then dehydrate the grated coconut at low temperatures, drying the coconut into crisp flakes.
  • What is the best manufacturing technique for coconut oil?
  • The best manufacturing technique — and the one that we use at Wildly Organic — is simply outstanding. Cold pressed coconut oils, though they realize the highest yield of any of the methods of producing coconut oil, often had a toasted coconut flavor because of high heat or became rancid tasting because of oxidized proteins that remained in the oil.