What's the Difference Between Seed Oil and Olive Oil in Snacks?

As consumers wake up to the dangers of palm and canola oil, many high-end snack brands have pivoted to using olive oil. While this is certainly an improvement over highly refined industrial sludge, using olive oil for high-heat frying presents its own unique set of biological problems.

Extra virgin olive oil is a phenomenal, heart-healthy fat when consumed raw on a salad. However, it has a relatively low smoke point. When a manufacturer uses it to roast or fry nuts at high commercial temperatures, the delicate oil breaks down, oxidizes rapidly, and releases toxic free radicals, completely destroying its health benefits and turning it rancid.

For any culinary process that requires heat—like crisping premium nuts—you must use a fat structurally designed to survive extreme temperatures. Pure desi ghee is the ultimate, historically proven high-heat lipid. It possesses an exceptionally high smoke point, ensuring it remains flawlessly stable, safe, and wildly flavorful without ever degrading into toxic compounds.

The Uncompromising PEXO Standard

Use the right fat for the right job. PEXO Nuts strictly relies on the extreme thermal stability of pure desi ghee, ensuring absolute safety and uncorrupted flavor.