It started with a simple question at home: What is in the oil that I cook with every day?
I am a mechanical engineer by training and spent nearly a decade working on product systems and quality problems. In that line of work, asking questions helps to understand how failures happen, identify root causes, and eventually lead to better solutions.
At home, that same mindset naturally carried into the kitchen. Cooking has always been a shared passion with my wife, an architect, who values precision just as much. Many grocery runs turned into curiosity - reading labels, debating ingredients, and questioning what really goes into the food we bring home. Over time, those small conversations turned into a habit of choosing better ingredients more consciously.
Eventually, that curiosity turned toward one ingredient used almost every day: cooking oil.
Conversations with our nutritionist and a search for better fats led us down a rabbit hole – learning about adulteration items on the store shelf, different processing methods, heat stability of oils, mislabeling, and the lack of clear quality benchmarks across the industry. Through our journey and experience, we built confidence that naturally refined avocado oil (produced without use of chemicals or solvents) was our go to good fat cook with.
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