Avocado oil

Avocado oil is a mild, fruity oil made from the flesh of avocados. Thanks to its gentle flavour, it works well both cold in dressings and warm in the pan, depending on the type (refined or unrefined).

Latin name: Persea americana
Origin: Central America

Description

Unlike many other vegetable oils, avocado oil is produced from the fruit’s flesh rather than its seeds. Unrefined avocado oil is usually greener and has a more distinct avocado taste. Refined avocado oil is paler and more neutral, which makes it versatile for everyday cooking.

In the kitchen

Use avocado oil for mayonnaise, dressings and marinades, or for frying vegetables, meat or fish. Its mild flavour pairs nicely with citrus, mustard, garlic, chilli, coriander and cumin. For a fresh vinaigrette, combine avocado oil with lemon or lime juice, a pinch of salt and, if you like, a little honey or agave syrup.

Storage & preparation

Store avocado oil tightly sealed, away from light and preferably in a cool place. Unrefined oil is more sensitive to heat and light; once opened, keep it in the fridge if possible. If it smells musty or tastes bitter, it’s past its best. A gentle shake can help if natural sediment has formed.