Avocado oil

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Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). It is used as a food oil, as an ingredient in other dishes, as well as a cooking oil. It can be frequently found in cosmetics where it is valued for its regenerative and moisturizing properties. It has an unusually high smoke point of 255°C, and functions well as a carrier oil for other flavors.[1] It is high in monounsaturated fats and Vitamin E. Because the avocado is a year-round crop, some olive oil plants, particularly in Australia and New Zealand, process olive oil during the olive season, and avocado oil during the rest of the year. As a culinary oil, avocado oil compares well with olive oil.[2].

Avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit[3].


  1. "Avocado". From the Food Reference Web site
  2. Julie Biuso. "Avocado Oil". From cuisine.co.nz
  3. "Avocado oil". From Purdue University Center for New Crops and Plant Products Web site

Extravirgen Avocado Oil from Chile link Manqueley_Avocado_Oil Extravirgen Avocado Oil Chilean avocado oil [1]

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