While it may be considered a somewhat new product in the West, coconut oil has been used for millennia in the tropical regions where coconut trees are native as both a food ingredient and a cultural element.

European traders first brought the oil over to Europe and the United States in the late 19th century after running across it in India, the Philippines, Sri Lanka, Malaysia, Polynesia, and Indonesia.

Coconut oil is made by pressing fresh or dried coconut meat (also called the kernel) that’s also used to produce coconut milk and dried coconut flakes. Typically, refined coconut oil uses dried coconut (also called copra) and virgin coconut oil uses fresh, though the terms “virgin” and “extra virgin” aren’t regulated in the same way as olive oil.

Although coconut is cultivated in more than 90 countries, over 83% of the world’s total yield comes from Asia, with Indonesia and the Philippines representing the largest producers and exporters of coconut oil.

There are basically three types of coconut oil: virgin (interchangeable with extra virgin), refined, and partially hydrogenated. Virgin coconut oil can either be expeller-pressed (produced with coconut meat and a machine press using steam or heat) or cold-pressed (produced without heat at a temperature below 120 degrees Fahrenheit).

Refined coconut oil uses the same machine press method on cobra—or dried coconut—before heating and filtering the oil to remove any impurities or bacteria. Because of this process, refined coconut oil is both flavorless and odorless.

With partially hydrogenated coconut oil, the small amount of unsaturated fats naturally present in the coconut oil is charged or combined with hydrogen to extend the shelf life and maintain a solid texture even in warm temperatures.