The coconuts are dehusked, cracked open and the white kernel separated from the shell. That kernel is then grated into fine, uniform pieces on food-grade equipment. Consistency matters here: evenly grated kernel releases milk more completely at the next stage, and a clean, controlled environment keeps the freshness of the coconut intact from the moment it's opened.

The milk is separated so the oil lifts clear of the water and solids, with no heat applied at any point. Heat is what strips coconut oil of its aroma and colour, so keeping it out is the whole point of the cold-press method. What comes off this stage is virgin coconut oil in its raw form.

The oil passes through fine filtration to remove any remaining moisture and sediment. It's filtered only. There's no refining, bleaching or deodorising at any point, which is why the oil keeps the clear look and the sweet coconut smell it had when it left the press.

The finished oil is filled and sealed in our own facility, tested for purity and consistency before it leaves. Every batch is traceable back through the line to the coconuts it came from. What reaches the bottle is fresh coconut and nothing else.