Five smart ways to identify quality palm oil, by Libby Offem-Oke 

Many people do associate thicker palm oil with higher quality, and historically, that belief didn’t come from nowhere.

Traditionally, for some people naturally thick palm oil often meant the oil was well processed. It had low moisture content. It was not diluted with water. It came from mature palm fruits. So for years, thickness became a visual shortcut for quality.
However, that rule no longer holds on its own.

Palm oil can become abnormally thick due to poor processing that traps moisture. Old or oxidised oil. Contamination. Deliberate adulteration using substances to increase viscosity. This kind of thickness is unstable and unhealthy.

During the dry and peak harvest season, pure palm oil is fresh, clean, naturally more fluid in warm temperatures. This does not mean it is diluted or fake.

Instead of relying on thickness alone, look for these quality indicators.
Temperature behaviour. Pure palm oil thickens when cool and flows when warm.

Consistency. It should not separate into layers quickly.

Colour. Deep, natural red, not bright or fluorescent.

Smell. Clean, earthy aroma, no chemical or sour smell.

Source. The most important factor. Trusted source beats appearance every time.

Offem-Oke is CEO of Ebom Palm Oil