It's hard to deny the fresh, vibrant flavors of home cooking done in high-quality olive, coconut, or avocado oil. For many westerners, olive oil has been a staple for millennia. However, coconut and avocado have seen growing popularity over the last few decades. All three oils have proven health benefits, delivering the healthy fats our cell membranes need to stay strong.  

However, increasing demand means potential environmental side effects, and some are asking questions about the sustainability of popular oil crops. This article will outline how producers extract and process these oils and the environmental challenges their methods present.