Over the past few years, we've gone absolutely cuckoo for coconuts. We pick up everything from its water, milk, and flakes to coconut-infused beauty products. Our beauty team spent an entire week using coconut-only beauty products - so it's safe to say that R29 staffers are super fans of the super fruit. Since we've already covered most areas of coconutty goodness, we figured it was about time to dig into a specific area of this tough-to-crack tropical nut: the oil.
过去几年来，我们像疯了一样的使用椰子。我们用椰子水、椰奶和椰片来制作椰子美容产品。我们的美容团队整整一周都只用椰子美容产品--所以我们大可说R29的员工是这一超级水果的忠实粉丝。由于我们已使用了椰子的大部分精华部分，因此我们认为是时候探索这一难以攻克的热带水果的特定领域了：椰子油。
For those who may still be unfamiliar, coconut oil is "a fatty oil or semisolid fat extracted from fresh coconuts and used especially in making soaps and food products." It can be purchased in two varieties: refined or unrefined. Refined is essentially a tasteless and odorless processed form of the oil - ideal for those not into the coco-flavor and also for cooking foods at higher temperatures (because refined has a higher smoke point). Unrefined jars come stamped with a seal of "virgin" or "extra-virgin," and are generally regarded as the "healthier" of the two options - because they are fresher and unprocessed. The oil comes from raw coconuts with no additives or chemicals involved in the pressing process.
有些人可能对此并不熟悉，椰子油是"从新鲜椰子中提取的脂肪油或半固体脂肪，用于制作肥皂和食品。"购买椰子油有两种选择：精制或非精制。精制油实际上是一种经过加工的无味椰子油--对于不喜欢椰子味的人来说十分理想，同样还适合在高温下烹饪菜肴（因为精制油的发烟点更高）。非精制油则会贴上"初榨"或"特级初榨"字样，一般被认为是两种选择中较为健康的那一个--因为非精制油更新鲜，且未经加工。椰子油来源于生椰子，不含添加剂或压制过程中所需的任何化学物。
Although I've been a coconut oil user over the past few years, I decided to put the stuff in every single thing I ate AND drank (except for water) for an entire week. The results? Well for an already avid fan, they were pretty surprising - and may have just displaced my need for olive oil, almost completely.
虽然过去几年我一直都在使用椰子油，但我决定在所有饮食中都加入椰子油（除了水），持续一整周。结果呢？对于我这样一个狂热的椰子爱好者来说，结果仍旧十分吃惊--可能已完全取代了我对橄榄油的需求。
After a week of cooking with coconut oil, I found that each of my usual recipes reacted surprisingly well to the new addition - whether I was replacing olive oil or simply using it as an extra add-in (yes, even in coffee!)
在用椰子油做饭的一周后，我发现那些家常菜都与它产生了良好反应--不管我是用椰子油取代橄榄油还是只是将其作为额外配料（是的，甚至会放在咖啡里！）
The overall effect I'd best describe as luxurious without feeling too oily. Past dishes where I used olive oil that tended to feel a bit too drenched (e.g. sautéing spinach or kale) now felt brighter with coconut oil. And while the tropical coconutty flavor was hinted at occasionally, it was never overpowering - at it's most apparent, it was only a bit nutty!
我认为总体的效果可以描述为奢华，却又不过于油腻。以前我用橄榄油做的菜往往看上去有点潮湿（比如，油煎菠菜或羽衣甘蓝），现在用椰子油做这些菜时，感觉色泽更亮了。虽然有时候能尝出这一热带水果的椰子味儿，但绝不会太冲--最明显的是，只是带点坚果味儿罢了。
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