General FAQs
How do I read the codes on the bottles?
Sample code: 8056
8 = Year
056 = Julian date (056 = Feb 25th)
Shelf Life: 1 year
What does expeller pressed mean?
An expeller press uses a high-pressure hydraulic action to extract or squeeze oil from a source, such as nuts or seeds. Expeller pressing typically extracts only about 75% of the oil, which is why expeller pressed oils are sometimes more expensive. However, the quality is superior. To extract the remaining oil from the source, some companies first make expeller pressed oil and then treat the oil with chemicals like hexane. (See also What is Hexane?)
What does cold pressed mean?
The process of expeller pressing of nuts and seeds to create oils is a heat controlled environment. To be considered a cold pressed process, the temperature must remain below 120°F.
What is refined cooking oil?
If the oil you buy is light and pale, you can be certain that it has been fully refined, bleached, and deodorized. Refined oils are extracted from clean oilseed/oil cakes by solvent extraction for further refining to produce clear oil, free from rancidity, and foreign matter. These oils are used as medium cooking oils (225°F - 350°F), high cooking oils (350°F - 450°F), and deep-frying oils (greater than 450°F). In essence, refined oils have minimal flavor and aroma ,which can be useful in delicately flavored dishes. Use for baking and sautéing, stir-fry and wok-fry, and oven cooking; to sear, brown, deep fry, and for tempura.
What is unrefined cooking oil?
Unrefined oils are processed by cold pressed and expeller pressed methods. Unrefined oils carry with them the true bouquet of olives, corn, sesame seeds, peanuts, soybeans, safflower, or whatever plant was the oil's original home. The strong flavors of unrefined oils can dominate whatever dish or baked good is made with them, which may be what is required by the chef. In some cases, unrefined oils are used as flavoring agents. And, typically, where there is strong natural flavor and aroma, there is a higher amount of nutritional value. Best for medium heat temperature range: 212°F – 320°F.
Unrefined oils are typically called salad oils and are used for salad dressings, marinades and sauces, or light cooking oils (light sautés and low heat baking). As a general rule, they should not be used in cooking at high temperatures. Use for light sautéing, low-heat baking, pressure cooking, sauces, and salads. However, safflower oil is the one unrefined oil that can become hot enough to reach the temperature necessary for deep-frying. Unrefined oil contains a full range of bioactive components that not only have healthy benefits and provide full-bodied flavor, but also make the oil more prone to oxidation. Using unrefined oils at temperatures above 320°F accelerates the oxidation of these oils.
What is an antioxidant?
Antioxidants are substances that work to neutralize free radicals that can cause damage to cells. Free radical damage can contribute to cancer and other chronic diseases. Examples of antioxidants include beta-carotene, lycopene, vitamins C, E, and A, and other substances.
How are oils infused with flavor?
Flip this around and think of the oil absorbing flavor. Some of the Loriva® Culinary Oils are infused with flavors, specifically Basil and Garlic. There are several methods for making infused oil, the easiest method is to simply add an herb to the sterilized bottle and allow the oil to infuse for several weeks. The oil absorbs the flavor of the herb.
What is Hexane?
Hexane is a petroleum based chemical used by some companies in the oil extraction process. When any oil source is treated with hexane, it is also heated. The Hexane evaporates during the process so the FDA does not require that manufacturers specify its use on product labels. However, Hexane is a toxic chemical and is never used by Loriva.
It is unclear whether trace amounts, if any, still exist in the oil after heating. It is also unclear whether tiny amounts of ingested Hexane have health risks. If there is any Hexane in oil, it could become an inhalant when the oil is cooked. People who do a large amount of cooking with oil, like frying food everyday, might possibly be inhaling some Hexane. To reduce this risk, it makes sense to use only expeller pressed oil.
What is the difference between saturated, monounsaturated, and polyunsaturated fats?
All vegetable oils and animal fats are made up of fatty acids referred to as "fats." All oils and fats contain some of all three of these fats: saturated, monounsaturated, and polyunsaturated. The percentages range widely from macadamia nut oil with 81 percent monounsaturated fat to coconut oil with 92 percent saturated fat.
Saturated fats are the ones that should be reduced in your diet because they cause the body to raise LDL (bad) cholesterol and this causes the body to produce arterial plaque. Animal fats and tropical oils are high in saturated fats and are solid at room temperature. Monounsaturated and polyunsaturated fats are liquid at room temperature. These fats are now being recognized by many medical researchers and doctors as beneficial in lowering LDL cholesterol levels. This decreases the risk of the formation of arterial plaque.
Which oil is the best for you?
Any of the oils that have less than 20 percent saturated fats are good for you, when part of a balanced diet.
Which oil is the lowest in calories?
All fats and oils in their liquid state have 120 calories per Tablespoon.
Is there a good alternative to olive oil?
Yes. There are many other alternatives to olive oil with great flavor that are high in monounsaturated fats. Take a look at our product line of healthy culinary oils. All Loriva Oils contain less than 20 percent saturated fat.
Do any of Loriva’s oils contain cholesterol?
No. All of our oils are plant-based, and there is no cholesterol in any vegetable oil. Only fats from animal products such as butter, lard, and cream contain cholesterol.
What are Essential Fatty Acids (EFA’s)?
While we tend to think of all forms of fats as bad or unhealthy, it is important to realize that certain fats, namely fatty acids, are essential for optimum health. Fatty acids are acids produced when fats are broken down. They are considered “good fats.” These acids are not highly soluble in water, and they can be used for energy by most types of cells. They may be monounsaturated, polyunsaturated, or saturated. They are organic, or in other words, they contain both carbon and hydrogen molecules.
Fatty acids are found in oils and other fats that make up different foods. They are an important part of a healthy diet because the body needs them for several purposes. Fatty acids help move oxygen through the bloodstream to all parts of the body. They aid cell membrane development, strength, and function, and they are necessary for strong organs and tissue.
There are different types of fatty acids: Omega-3, Omega-6, and Omega-9. Omega-3 and Omega-6 are considered “essential” fatty acids but cannot be produced by the body. These two must be ingested in the form of foods or natural supplements. It is important, however, that you discuss all supplements with your healthcare provider before you begin taking them. Omega-9 can be readily produced by the body.
Essential fatty acids are required to retain healthy lipid levels in the blood. They are also necessary for proper clotting and regulated blood pressure. Another important function is controlling inflammation in cases of infection or injury. EFA’s can also help the immune system to function properly.
Fatty acids in our diets can help keep skin healthy, help prevent early aging, and may promote weight loss by helping the body process cholesterol. More importantly, they help rid the arteries of cholesterol build up. Another function of fatty acids is to assist the adrenal and thyroid glands, which may also help regulate weight.
Why do I need fat in my diet?
Essential fatty acids are required for many of our body's basic biochemical processes. Children and pregnant women require sufficient fat for healthy development of mind and body. In addition, fat efficiently provides calories for energy. Fats in our foods contribute to a feeling of satisfaction when we eat. Monounsaturated fat in the diet has shown to reduce LDL (bad) cholesterol in the body. Many medical experts believe that it actually reduces the risk of heart disease and stroke.
What does smoke point mean?
All oils have a temperature threshold at which they “function” properly. If they pass that threshold and get too hot, they will produce a lot of smoke. A smoke point is not a designation of “good” or “bad” oil. Less refined oils have lower smoke points; more refined oils have higher smoke points. Which is better? It totally depends on your cooking needs. For example, if you are frying a food on high heat, you want a higher smoke point oil like Loriva Avocado, Grape Seed or Peanut Oil. For salad dressing or marinades, you can use low smoke point oils that typically have more delicate flavors like Extra Virgin Sesame or Walnut Oil. Using the right oil for your different cooking needs results in a healthier diet.
NOTE: Once oil starts to smoke, it may not taste the same again or be as healthy to use. We recommend that you discard it, air out your kitchen, take a deep breath and start over.
What is hydrogenation?
Hydrogenation is the process by which hydrogen is added to oils - this makes the liquid oil semisolid. Monounsaturated or polyunsaturated fats are changed into saturated fats and trans-fatty acids, which are similar to saturated fat. Trans-fatty acids have the same effect on blood cholesterol as saturated fat. You find these trans-fatty acids in shortening, margarine, and many processed foods.
Why do manufacturers hydrogenate oil?
Hydrogenation makes oil more stable and adds shelf life. Oil is an extracted food and by its very nature is fragile. Loriva Culinary Oils are packed in 8 and 12.7 ounce glass bottles under nitrogen to ensure a fresh product.
DISCLAIMER: Statements contained on this website have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent diseases.