Why We Never Use Seed Oils at FaBene — And What We Use Instead
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“Do you use seed oils?” The truth about the oils we use at FaBene
Every week, someone asks me at the farmers market:
“Do you use seed oils?”
And every time, I wish I could explain properly what that really means, why in the United States almost everything is cooked with canola, soybean, corn or “vegetable oil”, and why at FaBene you will never find any of those. So today I’m writing it down, for clarity and transparency.
Why we do NOT use refined American seed oils
In the United States, most restaurants, industrial kitchens and even many “organic” brands use:
- canola oil
- soybean oil
- corn oil
- “vegetable oil” blends
These are refined oils, meaning they are:
- heated at high temperatures
- deodorized
- chemically or mechanically filtered
- stabilized to last longer
- stripped of vitamins and antioxidants
Research shows that refined seed oils are more pro-inflammatory because of oxidation and high Omega-6 content. This inflammation is described in multiple studies, including reviews published in Nutrients and Journal of Clinical Lipidology.
At FaBene, we never use these oils.
What we use to cook our dishes
For all our recipes, we use only extra virgin olive oil (EVOO) — Italian or Californian — always organic.
EVOO is rich in polyphenols, natural anti-inflammatory compounds that have been shown to protect the heart, gut and immune system.
One of the most important studies, the PREDIMED Trial, demonstrated that extra virgin olive oil reduces inflammation and cardiovascular risk.
PREDIMED Study – PubMed
Another scientific paper confirms EVOO’s high content of vitamin E (tocopherols), an antioxidant essential for cellular protection:
Vitamin E in Olive Oil – PMC
For frying our meatballs: why we do NOT use canola (not even organic)
When we started FaBene, our rule was simple: everything must be organic — even the frying oil.
At first we used organic avocado oil. It’s a healthy oil, but the organic version is extremely expensive and not always pure. Several independent analyses (UC Davis studies and others) have shown that many commercial avocado oils are adulterated or oxidized before reaching the shelf.
Thanks to my training in culinary medicine, I chose a better solution: cold-pressed organic sunflower oil (expeller-pressed).
This oil is:
- rich in natural vitamin E
- non-inflammatory when unrefined
- unrefined and not deodorized
- stable at high temperatures
- light, clean and easy to digest
A study comparing different frying oils found that unrefined oils with high antioxidant content maintain better stability and cause less oxidation during cooking:
Olive Oil Frying Stability Study
This makes it the only organic, healthy, realistic option for frying — without compromising quality.
Yes, California also produces excellent EVOO
California olive oil can be outstanding. Thanks to the climate, fast milling and strict quality controls, some Californian EVOOs outperform many European supermarket oils.
Why Italian olive oil is more expensive
Real Italian olive oil costs more because it comes from:
- small family groves
- manual harvesting
- native high-polyphenol cultivars
- immediate cold pressing
- DOP/IGP certifications
Cheap Italian EVOO is almost never authentic EVOO.
How to recognize a good oil
A good extra virgin olive oil:
• Has a clear origin
If the label does not state the exact country of the olives, it’s likely a blend.
• Is not extremely cheap
Real EVOO cannot be priced like water.
• Has the classic “peppery kick”
That tingling sensation in the throat means high polyphenols — exactly what research links to anti-inflammatory benefits.
The FaBene philosophy
At FaBene, we choose oils that truly respect the body:
- extra virgin olive oil (Italian and Californian)
- organic cold-pressed sunflower oil for frying
- never refined seed oils
- never canola — not even organic
- never shortcuts
This is the difference between food that just “fills you”… and food that actually supports your health.
Too Busy To Cook? Me too.
FaBene — It’s Good for You.