An industrial cooking oil pressed mechanically from the fleshy mesocarp of the Colombian OxG palm fruit. Lower polyunsaturated fat than seed oils, lower saturated fat than standard palm — supplied at the scale food operations need.
It’s the juicy flesh of the fruit. Pressed mechanically — the same way olive oil is made.
In the fryer, only one number matters
In a controlled trial at 175 °C, The Oil Insurgency HOPO cleared 300+ fry cycles before crossing the regulatory discard threshold. Every PUFA-heavy seed oil tested failed by cycle 150. Fry-life is the metric procurement actually pays for.
2× to 3× the fry-life of any seed oil tested. Measured at 175 °C in the Fedepalma trial — not estimated.
⚹ Cycle data: Albarracín, Cuéllar et al., Fedepalma + U. de Caldas, 2025. Each oil run to the 25% polar-compound discard threshold (EU/US regulatory limit) or 300 cycles, whichever first. Why low-PUFA oils last longer: polyunsaturated fatty acids carry multiple double bonds — each one an oxidation site at frying temperatures. The Oil Insurgency’s naturally low PUFA + high oleic profile is the underlying chemistry. Curious how we stack up against olive, avocado, or coconut? The full breakdown lives in Issue 001.
From the grove
A 24-hour window from bunch-cut to mill. Mechanically pressed. Refined without solvent. Shipped under chain-of-custody. Every step is photographable — because every step is ours.
Cumaral & Barranca de Upía, Meta. Former cattle pasture, not cleared rainforest.
Hand-assessed fruit detachment rate. Cut, sorted, en route to the mill within 24 hours.
OxG hybrid fruit. Pressed mechanically — no hexane, no chemical solvent, no co-mingled kernel oil.
Physically refined to a pale, neutral, shelf-stable industrial oil. Shipped in drum, tote, flexi, ISO tank.
Operators report longer fryer life, more consistent product across cycles, and a clean menu story that resonates with seed-oil-conscious customers.
Three doors. One oil.
The Seedless Revolution
For half a century, the food industry has run on solvent-extracted, bleached, deodorized seed oils — with omega-6 profiles that nutrition science has steadily problematized. The alternatives at scale have been few.
High Oleic Palm Olein isn’t marketing. It’s a different crop, a different chemistry, and a different process — pressed mechanically from a Neotropical hybrid fruit on the Colombian Llanos, refined without hexane, supplied at industrial volumes. The Oil Insurgency exists to make that alternative the default.
Not louder. Not flashier. Just better sourced. Fruit based.
The Oil Insurgency is built around a position, not a marketing template. Fruit over seed. Mechanical over solvent. Named over anonymous. The sticker says it on the package; the spec sheet says it in the lab.
Transparent Sourcing
Our oil is sourced exclusively from two Colombian palm operations on the Llanos Orientales: Hacienda La Cabaña in Cumaral, Meta — founded 1959, a pioneer of Colombian palm cultivation and a founding member of Fedepalma — and Guaicaramo in Barranca de Upía, Meta, the largest oil-palm cultivation operation in Colombia by sales.
Both are RSPO members. Both grow on former cattle pasture in the Colombian Llanos — not on cleared rainforest. Both run their own extraction mills, and every Oil Insurgency shipment is traceable back to a specific farm, harvest week, and mill lot.
Explore the sourcing story →
The oil, up close
A refined, bleached, deodorized industrial oil with a clean fatty-acid profile and a quiet flavor — engineered to disappear into your product and let your work speak.
Free fatty acids under 0.1%. Oxidative stability index over 50 hours in standard Rancimat conditions. Lot-traceable from harvest week back to a specific mill on the Llanos.
See the full spec →
Next step
Request a sample with a complete technical specification, fatty acid profile, and recent third-party COA. Our team will match formats and volumes to your operation within two business days.