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Meet your uniquely delicious bottle of Cultured Oil

Fermentation is just as much art as science, and every batch of Cultured Oil is slightly different. Each bottle of Cultured Oil is linked to a single batch that is tested across a number of different measures, down to the detailed fatty acid composition and antioxidant content. It’s a level of traceability that doesn’t exist with any other kind of oil. See below to find out what’s in your bottle of Cultured Oil. BATCH: L123456 EXPIRATION DATE: 08/2023

Purity, Stability, Oxidation:

  • Free Fatty Acids [FFA] (%): 0.03%

  • Peroxide Value (mEq/kg): 0.2

  • Inherent Oxidative Stability [IOS]: 1.35


  • Alpha Tocopherols (ppm): 116

  • Beta Tocopherols (ppm): 21.1

  • Gamma Tocopherols (ppm): 642

  • Delta Tocopherols (ppm): 285

  • Total Tocopherols (ppm): 1,060

Physical Properties:

  • Specific Gravity @ 25ºC (g/mL): 0.912

  • Karl Fischer Moisture: <0.01%

  • Water Activity: 0.088

Free Fatty Acids [FFA] (%): 0.03%

Cultured Oil Composition Details

Cultured Oil is cooking oil made by fermentation, resulting in high levels of healthy fats, a small environmental footprint, a clean taste, and a high smoke point!

Fermentation describes the process of microorganisms (or "cultures") consuming natural sugars and converting those sugars into entirely new foods. Just as there are sourdough and wine cultures, there are also oil cultures. An oil culture converts sugar into the healthy delicious fats that make up Cultured Oil.

Cultured Oil is primarily monounsaturated fat, the heart-healthy and heat-stable fat also found in olive and avocados.

In every serving of Cultured Oil (1 Tbsp - 14 grams), there are about 13 grams of monounsaturated fat, 0.5 grams of saturated fat, and 0.4 grams of polyunsaturated fat.

Olive oils and avocado oils contain between 55-83% monounsaturated fat, and up to 21% polyunsaturated fat. Cultured Oil contains over 90% monounsaturated fat and less than 4% polyunsaturated fat.

The healthy fats in Cultured Oil are a result of microbial communities fermenting sugars into oil.

Non-GMO sugar is fed to a community of microorganisms, also known as a "culture," that eat the sugar and convert it into healthy fats –– primarily monounsaturated fat, which is liquid at room temperature and therefore considered an "oil". After a few days of fermenting sugar into oil, the culture is pressed to release the oil, like pressing oil from an olive.

Every bottle contains two ingredients: Cultured Oil and Mixed Tocopherols (Vitamin E). 

Every bottle contains Cultured Oil and natural antioxidants, including alpha-tocopherol, beta-tocopherol, gamma-tocopherol, and delta-tocopherol, collectively called “mixed tocopherols,” a form of vitamin E. Mixed tocopherols are found naturally in many foods, including olive oil, nuts, seeds, and spinach and provide protection against oxidation (rancidity).

Read more about how fermentation is responsible for many of our favorite foods, including Cultured Oil.