Olmuhle Solling Bio Unrefined Coconut Oil - 500 ml

Olmuhle Solling Organic Unrefined Coconut Oil is 100% cold-pressed oil from ripe coconuts from Sri Lanka. Organic certified, unbleached, unrefined. Heat-stable – suitable for frying, baking and spreading. Trans-fat free. German manufacturer.

About the product

Olmuhle Solling Organic Unrefined Coconut Oil is 100% cold-pressed oil from fully ripe coconuts sourced from certified organic farms in Sri Lanka. Produced by the German manufacturer Olmuhle Solling – the production process preserves the nutritional value, unbleached and unrefined.

A subtle coconut note and a characteristic white-cream colour. It provides medium-chain fatty acids (MCT – middle chain triglycerides), of which lauric acid accounts for almost half of the fatty acids in this oil. Free from cholesterol and trans fatty acids.

Solid at temperatures up to approximately 24°C – it becomes liquid at higher temperatures. This is a natural characteristic of coconut oil, NOT a flaw – it does not require refrigeration. Its high thermal stability (typically up to 175°C) makes it ideal for frying, deep-frying and baking – it prevents the formation of trans fats during heat treatment.

• Organic coconut oil from Sri Lanka – certified organic farming
• Unbleached, unrefined – subtle coconut flavour
• Thermally stable – for frying, deep-frying and baking (typically up to 175°C)
• 50% lauric acid – a component also found in breast milk (biochemical fact)
• Free from cholesterol and trans fats

Nutrition Facts:

* Reference intake for an average adult (8400 kJ / 2000 kcal). Your requirements may be higher or lower.

Intended use

A versatile oil - for frying, deep-frying, baking, stewing and spreading on bread. An alternative to vegetable frying oil, lard, butter and margarine. Perfect for Asian cuisine (wok dishes, curries, Thai dishes), baked goods with coconut (coconut cakes, macaroons), homemade granola and smoothie bowls. Vegan.

Directions for use

Frying and baking: use as you would standard oil – 1–2 tablespoons per pan. It gives dishes a subtle coconut flavour (best suited to Asian cuisine). Spreading on bread: use instead of butter, in its solid form (up to 24°C).

For baking: replace butter in a 1:1 ratio (typically 80–100 g per sponge cake). At higher temperatures, the oil becomes liquid – it can then be measured out with a spoon, just like traditional oil.

Storage

Store at room temperature in a dry, dark place. No need to refrigerate. Natural coconut oil has a long shelf life due to its high content of saturated fatty acids (less prone to oxidation than polyunsaturated fatty acids).

Ingredients

Coconut oil (from organic farming).