Avocado oil has been pressed from the within, or pulp, of an avocado, explains Samantha Presicci, MCN, R.D., L.D., CPT and Whole30 Licensed Coach, and Registered Dietitian at FOND. “Not like different vegetable oils constituted of the comparatively low-fat supply materials (like soybean or corn), avocados are wealthy in wholesome fats and straightforward to extract oil from, that means there’s no want for harsh chemical solvents or further processing throughout the refining course of,” she says.
To get somewhat extra readability on the method, we requested Chef Maria Covarrubias, Company Culinary Specialist at Chosen Meals, to weigh in. She explains that when the avocados arrive on the facility the place they’re to be reworked into oil, they’re sorted, inspected, and washed, then positioned right into a machine that presses your entire avocado, together with pores and skin and pit. This creates a crude oil, which is then filtered to take away any solids and impurities. The filtering additionally contributes to the impartial taste of avocado oil.
“The ‘expeller pressed’ course of is temperature managed and doesn’t add any chemical compounds or extreme warmth throughout the extraction course of,” says Covarrubias. “This helps preserve the wholesome vitamins of the oil intact.”