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Scientific name: Persea Gratissima (Avocado) Oil
Avocado oil is a green food fat similar to olive oil, extracted by pressing avocado pulp. This pulp comes from a fruit tree called the avocado tree. The avocado tree is grown in tropical and subtropical areas for its fruit.
The avocado is the raw material and is 50% oil. Avocado oil is obtained by extracting dehydrated avocado shavings and pressing them hot or cold. 10kg of avocados yield 1 litre of oil. Avocado oil obtained by low-temperature dehydration produces an oil of higher quality and richer in active ingredients. The oil yield depends on the extraction method used. It ranges from 20% to 35% oil depending on the process and the type of avocado used.
In terms of composition, avocado oil is full of natural antioxidants and rich in carotenoids, omega-3, omega-6, phytosterols, unsaponifiable matter (5% to 10%, compared with 1% in most oils), and vitamins (A, B, E). It is 80% monounsaturated fatty acids, particularly oleic and palmitoleic acid. This oil is highly resistant to oxidation.
In food terms, avocado oil is a fine oil used in cold-processed seasoning sauces and desserts such as salad dressings.
It is mainly recognised for its many cosmetic virtues. It is sought after for its regenerating and revitalizing action on fragile, damaged mature skin. Its high level of unsaponifiable matter makes it ideal for nourishing dry skin. It also soothes, calms irritation and contributes to healing through its emollient action. It is highly prized for its nourishing properties and is used in the manufacture of creams, milks and balms.
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