Avocado Oil

Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). Research cited by Olivado, a New Zealand-based manufacturer of olive and avocado oils, places avocado on par with olive oil for its apparently healthful ratio of saturated and unsaturated fats. As a food oil, it is used as an ingredient in other dishes, and as a cooking oil. It is also used for lubrication and in cosmetics where it is valued for its regenerative and moisturizing properties.

Grading of avocado oils suitable for cooking was introduced by Olivado in New Zealand in 1999. It has an unusually high smoke point of 491°F (255°C), and functions well as a carrier oil for other flavors. 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.

Like olive oil, avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit.