Good oil works harder for chefs
High performance cooking oils finally designed for restaurants. Seed oil-free and obsessively sourced.
Miami, FL
Obsessively sourced, from farm to fryer.
A FLESHY FRUIT LIKE NO OTHER
PRESSED FROM ANTIOXIDANT-RICH FRUIT WITH A CLEAN TASTE FOR A BETTER CRISP. ONLY 1 INGREDIENT, NO PRESERVATIVES OR ADDITIVES.
FROM ORGANIC REGENERATIVE FARMS
GROWN IN SELECT REGIONS IN SOUTH AMERICA FOR OPTIMAL TASTE AND PERFORMANCE. PRODUCED ON ORGANIC REGENERATIVE FARMS WITHOUT SYNTHETIC PESTICIDES, REQUIRING UP TO 93% LESS LAND THAN CANOLA AND SOYBEAN OIL.
The clean-fried® difference
70% of chefs reported fried food was crispier or less greasy(*)
The Gold Standard: Potato Chip Test
“The potato chips didn’t lie. No hold or flavor, other than the potato. It so satisfied what you would want out of a potato chip. It’s a thoroughbred conditioned fryer oil.”
How to compare frying oils
Oil
Canola oil
Soybean oil
Avocado oil
Fruit vs. Seed
Seed
Seed
Fruit
Fruit
Stays fresh longer in fryer
NO
NO
at least 2X
MINIMAL
Price
$
$
$$
$$$
Tested for authenticity
NO
NO
SEED OIL-FREE CERTIFIED™
RARELY
PUFA (polyunsaturated fats prone to oxidation)
HIGH
VERY HIGH
LOW
LOW
Fried Taste
GREASY, OFF-FLAVORS
GREASY, OFF-FLAVORS
CLEAN, LESS GREASY
SOME OFF FLAVORS
Land usage (acres per ton of oil)
A better way to cook and fry, without seed oils.
PURITY TESTED FOR AUTHENTICITY
NO CHEMICAL SOLVENTS OR HEXANE
NO PRESERVATIVES LIKE TBHQ, BHT
NO ANNUAL MONOCROPS
Fera refers to the small antioxidant-rich fruit of a distinct South American palm tree (oleifera x guineensis), a relative of others that produce coconuts, dates, and acai berries. Fera has a clean, neutral taste and unique composition of fats: 60% less saturated fat than coconut oil and 35% less than typical palm. The name Fera distinguishes this fruit and its oil for its healthy fats, culinary performance, and organic-certified growing practices.
Nothing! Organic Fera fruit oil (organic oleifera × guineensis palm fruit oil) is expeller-pressed and contains no chemical solvents like hexane or preservatives such as TBHQ. It is Non-GMO Project Verified.
The context of frying matters in evaluating oils. The most common restaurant frying oils (soybean, canola, and rice bran oils) are seed oils high in polyunsaturated fats (PUFAs). Compared to other types of fat, PUFAs are less stable under high heat and oxidize quickly [*], releasing toxins like 4-Hydroxynonenal (HNE) that are linked to poor health and weight gain [*]. At only 12% PUFA, Fera contains about 3x less polyunsaturated fat than canola oil and 5x less than soybean oil, making it significantly more stable for high-heat frying cycles in professional kitchens.
Like olive and avocado oils, Fera has mostly healthy, monounsaturated fats. Fera also offers chefs the added benefit of a cleaner, more neutral taste and greater heat stability, meeting the performance and affordability needs of professional kitchens.
Organic Fera has 40% more healthy, monounsaturated fat than typical palm oil and 60% less saturated fat than coconut oil. This balance of healthy fats also has the benefit of liquid pourability at room temperature.
The differences in these oils come from their distinct trees. Fera comes exclusively from the South American oleifera × guineensis palm tree, grown deforestation-free on organic regenerative farms with full traceability as part of our Zero Acre Deforestation Commitment.
clean-fried® refers to food fried with better oil. It’s how you know a kitchen is frying without seed oils and taking a more thoughtful approach to the oil they use. Like grass-fed or pasture-raised, it’s a simple quality signal on a menu or label, and it can only be used with oil from Zero Acre Farms. In some cases, dishes may not be fully seed oil-free, depending on the ingredients used.