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Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). As a food oil, it is used as an ingredient in other dishes, as well as a cooking oil. It is also used for lubrication and in cosmetics where it is valued for its regenerative and moisturizing properties. The grades of avocado oil suitable for cooking were introduced by The Grove 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.1
Avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit.2
References
- ^ Julie Biuso. "Avocado Oil". cuisine.co.nz.
- ^ "Avocado oil". From Purdue University Center for New Crops and Plant Products Web site
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- This page was last modified on 20 August 2008, at 14:42.
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