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Currently we are estimating that the first orders of Cultured Oil will ship by early September. You’ll get an email with tracking when your order ships.
At this time, we are not able to ship internationally, but keep an eye out as we grow.
Cultured Oil is sky high in heart-healthy and heat-stable monounsaturated fat. Every batch of Cultured Oil is slightly different, but typically Cultured Oil contains 90-94% monounsaturated fat, and less than 4% polyunsaturated (including less than 3% omega-6 linoleic acid) and saturated fat. Per 14 gram (1 tablespoon) serving of Cultured Oil, that translates to about 13g monounsaturated fat, 0.5g saturated fat, and 0.4g polyunsaturated fat.
Yes, Cultured Oil is a one-to-one replacement for all liquid vegetable oils, including soybean oil, canola oil, sunflower oil, safflower oil, grape seed oil, rice bran oil, cottonseed oil, corn oil, peanut oil, avocado oil, and palm olein.
When it comes to choosing a healthy fat, olive oil is a much better option than seed oils such as soybean oil, corn oil, grapeseed oil, and safflower oil. However, olive oil has a number of drawbacks as well, including a large environmental footprint, a low smoke point, and a history of adulteration and mislabeling. When deciding whether to use olive oil or Cultured Oil, here’s what to keep in mind:
Taste: Most olive oil has a moderate to strong flavor, with bitter, grassy, and peppery notes. Cultured Oil has a more neutral taste, with subtle buttery or nutty notes.
Healthy fats: Olive oil is often prized for its high monounsaturated fat content, containing between 55-83% of the heart-healthy fat. Cultured Oil contains over 90% monounsaturated fat.
Omega-6 fats: Most olive oils contain on average about 13% omega-6 linoleic acid, with some olive oils containing up to 27%. Excess linoleic acid consumption has been linked to inflammation and other health issues. Cultured Oil contains less than 3% linoleic acid.
High heat cooking: Olive oil has a low smoke point and moderate oxidative stability at high heat. Cultured Oil has a high smoke point and very high oxidative stability at high heat.
Cold applications: Olive oil remains liquid at room temperature and slowly solidifies during refrigeration. Cultured Oil remains liquid both at room temperature and in the refrigerator. (A 70/30 blend of Cultured Oil and extra virgin olive oil in a dressing allows for the flavor of the olive oil to pop, while remaining liquid in the refrigerator).
Antioxidants: Both olive oil and Cultured Oil contain antioxidants, including tocopherols. Extra virgin olive oil also contains a variety of phenolic compounds, namely tyrosol, hydroxytyrosol and pinoresinol.
Environmental impact: Olive oil is one of the thirstiest crops, second only to almonds, and requires significantly more land to produce than other major oil crops. Cultured Oil has a very small environmental footprint, using 99% less water and 95% less land than olive oil. In addition, Cultured Oil’s carbon footprint is less than half that of olive oil’s.
Adulteration: The olive oil industry has a history of adulteration, with some reports estimating that 75-80% of all extra virgin olive oil in the U.S. is adulterated. Cultured Oil is guaranteed authentic. Each bottle of Cultured Oil is linked to a single batch and customers can scan a QR code on the bottle to look up its unique composition and authenticity.
As part of our mission to improve the health of not only people, but also the planet, we use 100% recyclable aluminum packaging, in addition to a 100% recyclable kraft shipping box.
Aluminum is lighter and more sustainable than glass and infinitely recyclable. Infinitely recyclable refers to materials that can be recycled an infinite number of times without the quality of the material degrading. While the phrase “recyclable” is attached to countless products these days, that doesn’t mean they can all be recycled forever.
Today, about 75% of all aluminum produced in history, nearly a billion tons, is still in use. Studies find that consumers are also about 70% more likely to recycle aluminum than glass or plastic. And because aluminum is lighter than glass, it is more environmentally friendly in transportation.
Unlike glass (even dark green or amber-tinted bottles), aluminum packaging also completely blocks UV light, making the oil less susceptible to oxidation, rancidity, and waste. It’s also less susceptible to breaking or cracking than glass, further reducing waste.
Currently, our bottles are 99.7% aluminum and contain a plastic pour spout and tip. We are working to replace these parts with aluminum as well.
For the last time, Steve, no.
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