We’re the only French Fry company that sells our own seedless oil.
“In pursuit of making the world’s best French Fries, we knew we needed to perfect every ingredient. We spent years searching for the right oil to complement our already premium potatoes.”
- Flip Isard, Frites Street Founder
“Why the fl*p would you sell your own oil?”
HIGH-OLEIC TROPICAL WHAT?
/oh-LAY-ik/
Seedless™ Oil by Frites Street is a cold-pressed, non-GMO oil made from hybrid palm fruit. This isn’t your granddad’s palm oil. It’s cleaner, healthier, and grown regeneratively. This stuff is made in the Llanos region of Colombia on land that has never been deforested, from a carbon-negative family farm that has been operating for 5 generations.
Its neutral flavor and tolerance for high heat mean the food you cook it in (or with) can shine through, every time.
This oil is built for chefs. Currently available in 35lb, JIBs and bulk oil upon request.
Tell your rep they can order through DOT Code: 803064
Let’s get nerdy
| Feature | SEEDLESS Oil by Frites Street Tropical High Oleic |
Canola Oil | Avocado Oil |
|---|---|---|---|
| Type | Cold-pressed, non-seed fruit oil | Industrial seed oil | Fruit oil |
| GMO Status | 100% Non-GMO | Often GMO | Non-GMO |
| Sourcing | Regenerative Colombian grasslands Zero deforestation |
Industrial monocrops | Orchard-grown |
| Sustainability | RSPO ISCC certified Closed-loop biomass energy |
Rarely regenerative | Water-intensive |
| Healthy Fats | ~55% Omega-9 MUFA (Heart-healthy like olive oil) |
~63% MUFA | ~70% MUFA |
| Saturated Fat | ~33% Stable for high heat |
~7% | ~12% |
| Poly Fats (PUFA) | ~11% (Low Omega-6 = better fry stability) |
~28% (High Omega-6; oxidizes faster) |
~13% |
| Antioxidants | Tocotrienols, Vitamin E, carotenoids | Low | Moderate Vit E |
| Fryer Life | ~11 days | ~7 days | ~10–12 days |
| Smoke Point | ~450°F | ~400°F | ~520°F |
| Flavor | Clean, neutral, food-first | Neutral, industrial | Mild, buttery |
| Best Use | Frying, roasting, sautéing, baking | Frying, baking | Dressings, high heat |
| Cost | Mid-tier | Low | High |
MYTH VERSUS FACT
MYTH
“Low in saturated fat” = healthy
FACT
That’s old marketing spin. A lot of “low in saturated fat” oils are actually loaded with polyunsaturated fats (PUFAs) — usually Omega-6 — that break down fast under heat.
That’s why your fryer oil turns dark, smells off, and destroys flavor. Our Tropical High Oleic Oil has more stable fats and fewer PUFAs, so it lasts longer and keeps flavor clean.
MYTH
“Saturated fat is the bad guy.”
FACT
Not all saturated fats act the same. In our oil, they’re mostly palmitic and stearic acids in a structure that behaves like olive oil in the body. In a clinical trial, it even lowered LDL cholesterol by 13% — same ballpark as extra virgin olive oil (Food & Function Journal).
And here’s some perspective: margarine was once marketed as a “heart-healthy” unsaturated fat because it’s made from vegetable oil — but the processing created trans fats, which turned out to be far worse for heart health than butter.
MYTH
“Seed oils are the only heart-healthy option.”
FACT
Our oil is seedless, non-GMO, and grown regeneratively on Colombian grasslands — never from deforested land.
It’s ~55% oleic acid (Omega-9 MUFA), the same heart-healthy fat in olive oil, plus natural antioxidants like tocotrienols and vitamin E that help fight oxidative damage.
FRYER OIL SCIENCE 101
What Are TPMs and Why Should I Care?
If you’ve ever watched Hell’s Kitchen, you’ve seen it: a fryer full of thick, black sludge masquerading as “oil.” That’s not just gross—it’s dangerous. That’s old oil pushed past its limit, and the scientific way we measure that limit is through TPMs—Total Polar Materials.
So, what are TPMs?
Every time you heat oil, it breaks down. Molecules oxidize, fats degrade, and new compounds form. These degraded compounds are called polar materials.
The percentage of these materials in your oil is its TPM level—and it’s the single best indicator of oil quality and safety.
Here’s the kicker:
In the U.K., the law caps TPMs at 25%. Once oil hits that level, it must be discarded. Germany, France, Spain, and much of Europe follow similar rules. In the U.S.? No regulations. You could be served fries fried in oil with 40% TPM—and never know it.
Bottom line:
Choosing the right oil is only half the story. Measuring and managing TPMs is how you get the most life, the best flavor, and the safest product out of your fryer. It’s just as important as the oil you choose—maybe more.
At Frites Street, our Tropical High Oleic Oil isn’t just regenerative and high-performance—it resists TPM build-up far longer than standard seed oils, keeping your fryer (and your food) cleaner, longer. We ditch our oil at 24 TPM.
Why should you care?
Because TPMs are directly linked to both flavor and health:
High TPM = Bad flavor. Burnt, bitter, stale. They destroy the delicate flavor of whatever you’re frying.
High TPM = Bad for health. As oil breaks down, it produces compounds that are harder for the body to process and can contribute to inflammation and other health risks.
High TPM = Wasted money. Old oil breaks food texture, forces more frequent oil changes, and costs you in both product and labor.