It’s normal to observe a slight color variation in our virgin coconut oil. Orca’s virgin coconut oil undergoes a dry, expeller-pressed method, followed by filtration and bottling. The coconut meat, hand-scooped from the shell, may carry a thin brown papery skin. Despite pressing and filtering, some of these particles may remain suspended in the oil, causing a natural coloration, particularly at the bottom over time. This occurrence is entirely normal.

Orca virgin coconut oil is highly stable and has a shelf life of at least two years.

Orca Virgin Coconut Oil makes an excellent substitute for butter, margarine, or other cooking oils. Simply use it in equal parts when frying, dressing, or baking.

No, there’s no need to refrigerate Orca Virgin Coconut Oil. 

In our Organic Virgin Coconut Oil, you’ll find lauric acid, a medium-chain fatty acid present in human breast milk and constituting approximately 50% of the oil. These fatty acids, also known as medium-chain triglycerides (MCTs), are easily digestible, offer rapid energy to the body, and may enhance fat burning. Additionally, MCTs have the potential to reduce blood cholesterol levels.

Our Virgin Coconut Oil originates from Indonesia, where the coconut oil is promptly processed upon harvest. The white, creamy coconut meat is hand-scooped out of the shell, providing you with the pure and fresh flavor of coconut.