Many people see coconut oil as being healthy. It’s become recognised as one of the good fats. But what you might not know is that some coconut oils are VERY different to others. Here’s a 1 minute guide to make sure you know what you’re buying. 



There are a whole host of weird and wonderful uses for coconut oil. Some people like to use it when cooking while others prefer to smother their hair, hands, nails and whole body (!) in the shiny oil.

Have a Google to see some of the benefits associated with coconut oil for yourself. 


But before you rush out and buy a jar, make sure you read the label first!

Unless it says 'virgin' in front of it, coconut oil is almost always “RBD” - refined, bleached and deodorized. This means the brown husk of the coconut is taken and refined, then bleached with hydrochloric acid and deodorised with hexane gas. Yuck! This can destroy many of the beneficial nutrients like Vitamin E, and leaves a residue of extra chemicals. Nasty stuff.

Virgin coconut oil, however, is made using the fresh mature meat of the coconuts. There are no chemicals used during extraction, and minimum heat and pressure. 

You're not out of the woods though yet...

Keep your eyes peeled because some manufacturers import Virgin coconut oil in massive one tonne drums and then sneakily apply heat before packing. Warming up the oil shortens shelf life and oxidises the oil. Not good.


In a tub of Oppo ice cream, you'll find cold-pressed, wild-harvested virgin coconut oil from a cooperative in Ghana.

We use Coconoil as our supplier because they source from a cooperative of self-subsistence small farms. They use all the bi-products of the coconut and run an environmentally and socially sustainable operation. Their coconut oil is made by simply pressing the white coconut meat. That’s it! There’s no chemical refining, no bleaching, no deodorising, no reheating. Nothing is done to the oil to alter its nature. The meat (which is still very nutritious) is fed to livestock, and the resulting manure is stored in tanks to provide bio gas for the villages.

  Garry Stiven, founder of Coconoil

Garry Stiven, founder of Coconoil

Not only does Coconoil produce the highest quality of coconut oil, they also give back to the community.

Garry Stiven started Coconoil in response to the 2004 tsunami in Sri Lanka. He realised it would take years for large areas to recover from the vast devastation and he wanted to help communities get back on their feet in a sustainable way. So he started up Coconoil in both Sri Lanka and Ghana to help local communities grow coconuts and then process them in the healthiest way possible (for the environment, communities, and consumers).

The secret is out. Coconoil is the best of the best and one of the reasons we can make Oppo both super indulgent and a Great Taste award winner.

Next time you're about to put a jar of coconut oil in your basket make sure you stop and check the label first. No one wants a jar of RBD in their cupboard... it sounds like the name of a bad boy band or even an STI. Maybe a fusion of both!