Our Oils

Avocado Oil

Avocado is a very unique type of fruit. Unlike most fruits, avocado contains a high level of healthy fats, including oleic acid and essential fatty acids.

One fantastic thing about avocado oil is that it’s not only a great ingredient that can be used in cold cooking such as salads and dips, but also is highly recommended for cooking.

Ingredient: 100 % pure Avocado Oil

Flavor: Fruity

Max heat (Smoke point): 270

Use: Salad dressing

The process for recovering oil from ripe avocados is a mechanical extraction, similar to olive oil extraction, with the additional step of removing the skin and stone (seed). After this, the flesh is ground to a paste and then malaxed for 40-60 minutes at 45-50°C. This is a higher malaxing temperature than used for olive oil extraction, but it is still considered to be cold-pressed extraction for avocado oil. The slightly higher temperature aids the extraction of the oil from the oil-containing cells and does not affect the quality of the oil. The oil and water phases are separated from the pulp using a high-speed decanting centrifuge, and then the oil is separated from the water in final polishing centrifuges. The pulp from the decanting centrifuge and waste skin/seeds are returned to orchards for soil conditioning and mulch, or used as animal feed.

Oxygen, heat, light and time cause Avocado Oil to Oxidize and become Rancid.

Oils should be tightly capped and kept in a cool dark place. Monounsaturated Oils are less susceptible to going rancid than Polyunsaturated Oils due to temperature. Light is still a risk though, so dark colored bottles are helpful in protecting the Avocado Oil from light which will cause them to break down.

If you do refrigerate your Avocado Oil it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form. Avocado Oil should keep 6 months to a year in the refrigerator.

Unopened: 9 months in pantry, – 12 months refridgerated

Open: 6 – 8 months in pantry, 9 – 12 months refridgerated

Serving Size 5ml avocado oil (4.55g)20 Servings per 100ml (91g) 6 Servings per 1/8 cup (30ml – 27.26g) *
Energy per 5ml serving :
Calories / Kilocalories 40 Cal / kcal Kilojoules 168kJ
Nutrients : Per 1/8 cup (30ml) Per 100ml
Energy 1,005kJ(240Cal) 3350kJ(801Cal)
Protein 0g 0g
Fat Total 27g 90g
– saturated 3.9g 13g
– trans fat 0g 0g
– polyunsaturated fat 2.4g 8g
– monounsaturated fat 20.7g 69g
Cholesterol 0 mg 0 mg
Total Carbohydrate 0g 0g
Sugars 0g 0g
Dietary Fiber 0g 0g
Sodium 1.5 mg(Max) 5 mg(Max)
Vitamin E 3.6 mg 12 mg
Beta Sitosterol 146.1 mg 487 mg
Vitamin E RDI* 10 mgIngredients: avocado oil Storage instructions: Do not refrigerate Average expiry time: 2 years * 1/8 US Legal Nutrition Labeling Cup equals 30ml * Recommended Daily Intake

Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving:

  • Vitamin K: 26% of the RDA.
  • Folate: 20% of the RDA.
  • Vitamin C: 17% of the RDA.
  • Potassium: 14% of the RDA.
  • Vitamin B5: 14% of the RDA.
  • Vitamin B6: 13% of the RDA.
  • Vitamin E: 10% of the RDA.

Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

Homemade Mayonnaise
Yes, making your own mayonnaise is simple — and so much more delicious (and healthy!) than store-bought by far. All you need is a blender or food processor, and all of five minutes from start to finish.

What you’ll need:

Makes: one cup


  • 2 egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1 teaspoon water
  • 1 cup avocado oil


  1. Place yolks in a blender or food processor — pulse briefly to break up. Add the lemon juice, sea salt, and water; blend until well combined.
  2. With the motor running, add the oil in a very slow stream and keep blending until thick and creamy — about 2 minutes. Store covered, in the fridge, for up to one week.

Homemade Vinaigrette

This versatile recipe gets a nutritional boost with the addition of heart-healthy avocado oil. Use this delicious vinaigrette as a marinade for chicken or fish, as a dressing for any salad, or drizzled over roasted root vegetables.

Makes: 2/3 cup


  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup avocado oil
  • Salt and pepper to taste


  1. Whisk vinegar and mustard in a small bowl or jar.
  2. Add the avocado oil and whisk or shake until well blended; season with salt and pepper to taste. Keep refrigerated for up to two weeks.

Homemade Herbed Dipping Oil

Slice up some crusty bread and place a dish of herbed oil out for dipping! You can use the recipe here or switch up the herbs as desired. You can also add some minced garlic, Parmesan cheese, or even finely chopped sun-dried tomatoes.

Makes: 1/3 cup


  • 1 teaspoon fresh basil, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon fresh oregano, chopped
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • 1/3 cup avocado oil


  1. Combine basil, rosemary, oregano, red pepper flakes, salt, and pepper in small bowl.
  2. Pour avocado oil over and stir gently to combine.
  3. Serve with fresh bread for dipping.

(source: babble.com)