And coconut oil is in hot water with Fair Trade USA because
of the extreme poverty that coconut farmers endure in places
like the Philippines. These are the growers behind not just
coconut oil but coconut water and milk and cosmetic products.
Although coconut oil certainly isn’t the magic bullet some
claim, there’s no need to avoid it completely, especially if you’re
using it in place of butter or shortening in baked goods, or to
impart flavor in something like a curry dish or roasted sweet
potatoes; there’s a reason coconut oil plays a role in many cui-
sines around the world. As a general rule, though, if you’re
between the two, olive oil wins across the board.
Stuff that Comes from the Ground 67SELECTING & STORING OLIVE OIL
1 Check for a harvest date. You want it as fresh as
possible since the oil has been pressed from the fruit of
olives; over time its healthy polyphenols (plant compounds)
degrade, and it will go rancid. Though a harvest date is not
nearly as common as the “best by” date, no more than 18
months from harvest is a better indicator of freshness.
2 Buy smaller bottles for direct-from-bottle uses.
That way you can enjoy the pungency of drizzled extra-
virgin oil while it’s fresh, ideally within six weeks of purchase.
3 Keep olive oil (and pretty much all your vegetable
oils) away from light, heat & air. They kill the oil’s
antioxidants, quashing many of the health benefits and the
delicious flavor and aroma. Store your olive oil in a dark,
cool place, like the back of your pantry, and definitely not in
the cabinet above your stove. The best containers are a tin
can, stainless steel, and dark glass, because they keep out
the three enemies of quality. Clear glass with a wraparound
label does a decent job as well. Colored plastic is better
than clear, but it still isn’t a good option because it is
porous, letting in oxygen.