Obé Olé is superoleïne also known as extra fine palm oleine, derived from palm fruit. It contains natural anti oxidant and is very low in trans fatty acid which are dangerous for our health. Because of the fast frying time the fat residuals in our fried food are less which is good for heart and veins. During frying there are 3 main crucial chemical reactions that occur simultaneously which are Hydrolyses, Oxidation and Polymerization. These processes demolish the fat that we are frying which result in smoke, foaming and develop unpleasant odors. The faster it demolishes, the shorter one can fry with the fat. Demolished fat influences the taste, nutritional value and shelf life of the fried product.
What you must know before you select your Frying Oil:
Total costs: price of the oil, value of the product that is fried, quantity of oil used, standing time for frying, gas/energy usage, waiting time that the oil is back to frying temperature again after frying.
– With ObéOlé you can fry faster, more often, less waiting time and less usage of oil and energy.- Off taste / odors: some popular oils have a “fishy” off taste, develop odors that have nothing to do with the product that is being fried (example frying potato chips and smell fish is a well known phenomenon).
– ObéOlé has a neutral taste, is odorless. 
Shelflife: Fried products can taste rancid very fast because of the residuals of fat in the product. After cooling down the product this fat will solidify and attract oxygen and moisture from the air and will start oxidizing which result in an off taste. It will also make the fried product “soggy”. We all know the fried potato that is soft and falls apart.
– ObéOlé keeps its frying temperature better, penetrates better and faster so we can fry shorter and have less fat residuals in the end product.
Health: Some oilseeds are genetically modified to increase production and are treated with pesticides to kill the plants and enable harvesting with machines and shaking off the seeds.
– ObéOlé is derived from a multi year tree rather than a seasonal shrub. The fruit bunches are carefully selected and handpicked. Than the fruit is taken off the bunch and the oil is refined fysisch and not chemically as most other oilseeds.
– Therefore the risks for finding pesticide residuals is almost zero. This is therefore is an extra virgin frying oil that fits best in the Caribbean diet