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Description:

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, and as a cooking oil. It is also used for lubrication and in cosmetics, where it is valued for its supposed regenerative and moisturizing properties.

It has an unusually high smoke point, both unrefined and especially when refined. The smoke point of the unrefined form is 480 °F (249 °C) and the refined form can reach 520 °F (271 °C). The exact smoke point depends heavily on the quality of refinement and the way the oil has been handled until reaching store shelves and subsequently kitchens.

Avocado oil functions well as a carrier oil for other flavors. It is high in monounsaturated fats and vitamin E. Avocado oil also enhances the absorption of carotenoids and other nutrients.

Because the avocado is a year-round crop, some olive oil processing facilities, particularly in Australia and New Zealand, process olive oil during the olive season, and avocado oil during the rest of the year.