Dori Zook asked:
Anyone know anything about apricot seed oil?  I went to get some different
oils, oils low in saturated fat such as avacado and nut oils and saw this
for the first time.

My reply:
When shopping for any oils, you should look for and only buy extra-virgin or
virgin pressed oils.  They should be sold in dark amber or black bottles,
which exclude light and thereby protect the oils from the oxidative effects
of light, which can penetrate even (clear) glass bottles and damage the
oils.  Also, the companies that take more care in pressing their oils
usually take extra care in packaging them as well.

There are many oils being sold for their novelty which are still highly
refined.  If treated with high temperatures, the alleged benefits of this or
that oil may be negated by the oxidative damage suffered in processing.  The
so called "cold pressed" oils sold in clear glass bottles in natural foods
and grocery stores are still damaged.  These oils are fairly bland in flavor
and appeal to the average consumer and his or her budget.

Truly virgin pressed oils are fairly price, and also very flavorful, as
Amadeus pointed out.  Virgin pressed pumpkin seed oil is very green and
tastes like sprouted pumpkin seeds.  Virgin pressed pistachio oil is
similar.  Many consumers find the taste of these oils too strong---because
they are so used to flavorless oils.  Also, most of these exotic oils are
best used raw, not heated or cooked, but spooned on salads or cooked
vegetables at the table, lest you risk damaging their PUFAs.

Rachel