Processing

How we make our cold-pressed, extra virgin avocado oil

We process our extra virgin avocado oil through a cold-pressed system, using ripe Fuerte and Hass avocados.

The cold-pressed process preserves all natural vitamins and minerals that are so essential to the quality and flavour of unrefined avocado oil.

We start by washing, peeling, and mashing the ripe avocados. The process is like olive oil extraction, except for removing the skin and stone. As a zero-waste company, we aim to use every part of the fruit. Read more about our sustainability processes.

The mashed avocado paste then goes through malaxation. This process takes 40-60 minutes and involves churning and milling at a “cold” temperature of 45-50°Cto release the avocado oils. Both oil and water are released from the pulp using a high-speed decanting centrifuge. This separates both liquids.

The richer, pale green oil is left behind. It is then packaged in dark glass bottles to maintain its natural flavour and colour, in 250ml, 500ml and 1L bottles.

Throughout processing, we strictly adhere to HACCP (Hazard Analysis and Critical Control Point) standards. This is an internationally recognised food safety system that ensures the highest standards of food safety and good manufacturing practices.

Storage conditions

Even though our avocado oil is a raw oil, it does not need to be refrigerated.

We recommend keeping Avocare avocado oil at a consistent temperature and out of direct sunlight.

Store in cool, dry place and keep it tightly sealed to maintain freshness and flavour.

The many uses of cold-pressed, extra virgin avocado oil

Our avocado oil has multiple uses.

It can be used in both hot and cold food applications. From salads to smoothies – and hot in high-temperature cooking.

Uses of our extra virgin avocado oil:

Salad dressings
Fruit drinks and smoothies
Breads and dips
Baking and desserts
Fish and vegetables
Pastas
Cosmetics, hair products, soaps, and skin creams
Massage oil

Versatile cooking oil

Green Diamo refined avocado oil is great for cooking at high temperatures.

Refined avocado oil has the highest smoke point of any cooking oil. It is even higher than olive oil which smokes at 410 degrees Fahrenheit.

Refined avocado oil does not smoke until it reaches a high temperature between 490-520 degree Fahrenheit. The more refined the oil, the more heat it can withstand. When the oil begins to smoke, it creates free radicals in your food, which can cause poor health and disease.

Use Green Diamo refined avocado oil in your cooking and eliminate your intake of free radicals.

Plus, it is delicious.

It can used in: