With EVOO there is at least a certification seal from the COOC for California-based olive oils. Not only does that certify oil quality and safe storage practices-- it certifies that it is actually olive oil. This is necessary because, according to various sources I've read, there's a better chance than a coin flip that the EVOO bought at the grocery store is a) some other oil (and dyed green), b) cut with other cheaper oils, or c) substandard non-virgin olive oil.

So I guess my question is-- how do you know that the avocado oil isn't fake? Is there a certification body? Without one, it seems like the current popularity of it would push manufacturers to use the same tricks as with EVOO. But again, I'm not even talking about quality or storage-- just whether it is actually the oil claimed by the label on the bottle.

I mean-- there's a oil manufacturer literally called "California Olive Ranch" that does an oil with a little graphic that says something like "Global Blend!" And apparently they used to be COOC certified manufacturer but got the cert revoked because there's rule that putting "California" on the label requires all the olives to be from California (obviously).

Hell, there was even a story about a mysterious proposal to change some of the language in the certification guidelines to soften this rule, but a lot of the members petitioned against that.

Given this weirdo shady oil environment I'm just assuming everything is either dyed vegetable oil or some other trick unless I can get my hands on a really good reason to believe otherwise.

Personally I like beef tallow

I did some popcorn in cod liver oil the other day. Lots of vitamin A, but it gives the house a bit of a nautical atmosphere.

I wouldn't do that

Cod liver oil is mostly omega3 pufa.

Omega3s oxidize really easily under heat.

Use coconut, ghee, butter, macademia nut, avocado or maybe even olive oil. Or any kind of animal fat (duck fat, beef tallow, etc)

stealing nautical atmosphere

I like fractionated coconut oil if I'm not cooking with it. Little known secret: MCT Oil is just fractionated coconut oil with different branding:

> What percentage MCTs do your coconut oils have?

> Our Liquid Coconut oil has 80 to 85% MCT.

https://louana.com/faq/

I cooked with nothing but beef tallow for a few years, I used to render it myself, lately I've been using coconut oil and butter, it's just much easier. I no longer render the fat from beef I eat and just eat it with the meat to get more fat in my diet.