The "Virgin Coconut Oil" from the Ölmühle Solling is delicious and incredibly versatile, and also scores with nutritional values. In fact, coconut oil contains many saturated fatty acids. However, these consist to a large extent of medium-chain fatty acids, the so-called MCTs (Middle Chain Triglycerides), such as lauric acid, which accounts for almost half of the fatty acids in coconut oil. Amongst other things, lauric acid is an important constituent of breast milk.
Combined with other oils and foods, coconut oil makes an important contribution to a balanced diet. The production of the oil is complex and requires a lot of expertise. However, this is worthwhile: The natural and valuable oil differs significantly in terms of both taste and composition from cheap, hardened coconut fats, as they are often used in the food industry and are also available in conventional trade.
Coconut oil as a culinary highlight
|A strong wholegrain bread with coconut oil and
a pinch of salt always scores as a hearty snack.
The fine, typical aroma of fresh coconut is unrivaled and characteristic of the cuisines of the regions where coconut palms grow. For the inhabitants of the tropics, the delicious nut is a natural part of almost every meal. Unfortunately, in Europe we cannot enjoy fresh nuts directly from the palm tree, the pulp or the refreshing coconut water. Still, mill-fresh coconut oil, fine coconut flour, and coconut spice oils as well as tasty coconut spreads bring the tropical taste and joy simply into our kitchens. "Native" oils are cold pressed as gently as possible and not treated further. Our native coconut oil has the exotic, fine-nutty, typical scent and taste of fresh coconuts. The Ölmühle Solling offers two variants of native coconut oil: coconut oil "from the whole kernel", which it is processed with the thin, brown outer skin of the nut, as well as a snow white coconut oil, which is less strong in flavor, because the brown skin is peeled off before the pressing process.
Coconut oil is an ideal, all-natural vegetable oil for frying, baking and steaming. Its natural composition of predominantly saturated fatty acids makes it durable and very heat-stable, which also prevents the formation of trans-fatty acids when it gets heated. It is incredibly versatile in culinary terms and is suitable for meat and fish dishes, for vegetarian and vegan and of course also for sweet dishes. Take a look at our recipe collection and be inspired!
Tip: In combination with other oils and foods, coconut oil makes an important contribution to a balanced diet. Since the oil contains no essential, polyunsaturated fatty acids, coconut oil should not be the only oil used in the kitchen. That is why we offer you a wide selection of high-quality, freshly pressed organic edible oils, such as linseed and hemp seed oil.
The Ölmühle Solling offers only the best quality, the so-called native coconut oil or "Virgin Coconut Oil". It is mechanically pressed from ripe organic coconuts, gently bottled and, of course, never bleached or refined. It scores not only in terms of taste with its fine coconut note, but above all with its high content of medium-chain, saturated fatty acids (so-called MCT's) such as lauric acid, which accounts for almost half of the fatty acids in coconut oil.
As already mentioned, the Ölmühle Solling offers a particularly rich oil from the whole kernel. It is pressed from the pulp of freshly harvested coconuts, along with the thin, brown seed skin. This coconut oil differs from the otherwise snow-white oil by a slightly yellowish color and a stronger scent and flavor.
The origin of coconuts
The coconut palm is the only species of its genus Cocos L. It belongs to the family of palms (Arecaceae) and has its origins in the South Sea Islands and in the Indomalay region. As coconuts can float, the palms spread on the shores of the entire tropical belt between the northern and southern tropics around the equator.
The coconut palm proves to be a diverse resource, since almost all parts can be used in various ways. Coconut palms are therefore also called "Tree of Life". In the tropics, they have enormous economic importance as the most important crop and represent a fundamental nutrient source. The ripe coconut is classified as a highly nutritious "functional food". It is rich in fiber, vitamins, minerals and phenolic compounds. The edible coconut meat contains about 45% water, 35% coconut fat, 9% fiber, 5% carbohydrates, 5% protein and 1% vitamins and minerals. The valuable oil is extracted from the dried nuts.
The Ölmühle Solling sources its own organic coconut oil, from the "NATURLAND FAIR" certified project Serendipol from Sri Lanka, as well as a native oil in EU organic quality from the Philippines. Only organic coconuts from small farms are processed.
The Ölmühle Solling offers only the best quality, the so-called native coconut oil in organic quality. It is mechanically pressed from fully ripe organic coconuts, gently bottled and of course not bleached or refined
The path to the best native coconut oil begins with the processing of harvested, fully ripe coconuts. The opening of the hard outer shell is done by hand only by trained and experienced workers. Once the coconut is opened, the coconut water is collected from inside the nut. Then, further processing must be carried out quickly. In the next step, the pulp is carefully removed from the shell by hand. If snow-white coconut oil is to be produced, the thin, brown skin surrounding the white coconut meat is peeled off.
Subsequently, the fresh coconut meat is shredded into coconut flakes with the help of stainless steel cutters. However, before the oil can be pressed, the grated coconut meat must first be dried. The drying process takes only a few minutes, whereby the temperatures of the drying hot air must reach at least 80 degrees, and must not be lower. This process, which is crucial for the shelf life of the oil, is called "blanching". Coconut meat contains natural enzymes, so-called lipases, which can split fats (triglycerides). If these enzymes are not inactivated by heat, the lauric acid-rich oil would soon get a soapy taste. The water content of coconut meat is reduced from about 45% to less than three percent. As soon as the solid coconut meat is blanched and dried, the so-called “copra” can be pressed into native oil directly on site.
Drying coconut meat for several days at low temperatures would increase the risk of mold microbial spoilage. Thus, an optimal and fast drying process before pressing the flesh plays a major role in the shelf life and quality of the native coconut oil. The drying process is essential and still, unfortunately, often goes unmentioned. Instead, the customer is fooled into a "cold pressed" oil in "raw food" quality. The oily dried coconut meat (copra) is also known as “desiccated coconut” (DC). It serves as a raw material for the extraction of native oil. It is irrelevant where the pressing of the DC takes place. The processing to oil and press cake (coconut flour) can take place on site. Packed airtight and stored refrigerated, it can also be exported to Europe. In the Ölmühle Solling, it is further processed to delicious coconut spice oils and spreads.