Avocado Oil Production Process

The process used to create avocado oil is very similar to the production process used to create olive oil, as both avocado oil and olive oil are derived from the flesh of the fruit. Avocado oil produced as a raw material for the cosmetic industry, or as cooking oil often uses avocados that are not of superior quality. Cold pressed avocado oil that may not meet the required standards of extra virgin avocado oil is also used for this purpose. The production process for refined avocado oil includes the refinement, bleaching and deodorising (RBD) of the oil. This process removes many of the fatty acids found in the oil, the chlorophyll found in the oil as well as the avocado odour leaving the avocado oil bland and pale in colour. The resultant oil is very stable and has many useful applications.

Extra virgin avocado oil involves the cold press method – much like extra virgin olive oil. The avocados used to create extra virgin avocado oil must be mature and of good quality. Often avocados that are of good quality, but are too small in size to sell or export are used to make extra virgin avocado oil.

The first step in the production process of extra virgin avocado oil involves the separation of the fruit from the skin and pit or stone. The pulp is then malaxed or crushed into a paste and kept at a constant temperature during this process. The process only takes place once in order to preserve as much of the avocado fruits natural ingredients, vitamins and minerals as possible.

The water, solids and oil of the avocado mixture are then separated by a centrifuge. The solids are used as a fertiliser or animal food. The extra virgin avocado oil production process creates wonderful rich green oil with a mild nutty avocado flavour.