Think about all the air that the seed oils are exposed to while being squeezed and tossed and rotated, etc during processing.
How is it different to other oil extractions, and why would some seeds still have different rancidity than others?
Think about all the air that the seed oils are exposed to while being squeezed and tossed and rotated, etc during processing.
Do you live near a Costco's or Sam's club by any chance? I usually buy olive oil and coconut oil in bulk a Costco for a decent price. I think I picked up a big bottle of avocado oil from there once too. I believe their coconut oil is USDA certified, and I think they sell USDA EVOO as well. Might be worth looking at.
Whole Foods also sells quite a wide variety of organic/non-GMO cooking oils as well. Their cosmetic oils are nice, but tend to be more expensive. They sell butters in small amounts as well, but I've no idea about the quality.
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