Last January when I was at CES, there were a lot of talks about fermented food. A lot of people don't know that agriculture emitted more greenhouse gas than cars. So I am a supporter of fermented food. I believe it has huge potential to make a positive impact.

As for "steam distillation", based on the description you gave me, it seems to work along the same line of logic coffee decaffeination works. Caffeine dissolves in the non polar super critical CO2, while everything we care about in coffee beans is water (polar) soluble. So they use super critical CO2 dissolves away the caffeine, without taking any coffee flavor. Here fatty acids have a polar end. They will dissolve in water along with other polar molecules of impurities. It needs to be low pressure for the water to become steam under low temperature. I think that's why the call it distillation. In theory, as the fatty acids and other polar impurities evaporate along with water, only the oil is left.