Chris Masterjohn

So, you know, olives can be pressed into oil.

Right.

Olive is a fruit oil.

Yeah, avocado oil is pressed out of the avocado.

Right.

The flesh is super high in fat.

Yeah, I don't think they make oil out of that.

Yeah.

So cooking with an oil, one issue is the smoke point because the oil is burning at its smoke point.

And that probably is more of an indication of flavor than it is of health.

But it is generally going to correlate.

So there's the smoke point, there's the fatty acid composition, and there's the solvents and other chemicals left over from the processing.

And I think all of those are an issue.

But the fatty acid composition is like... Seed oils has become the common thing to use as a nickname for it, but it's...

But what you're really thinking about is that they're high in polyunsaturated fatty acids or PUFAs.

And those polyunsaturated fatty acids are just like, it happens to be most things, most oils that are currently on the market for food consumption that are very high in polyunsaturated fatty acids are what we call seed oils.

So that's why we call it that way.

But the...

Actual fatty acid composition, like if you go back to any oil that was easy for humans to produce before, say, 100 years ago, then you don't see those – like you don't see a strong tradition of –

large consumption of rapeseed oil going back because, or cottonseed oil, or corn oil, because it's, I mean, try squeezing a corn kernel.