How To Make Avocado Oil (Extra Virgin – Cold-process)

Step 1

First, mash the avocados into a smooth paste. You can use a hand masher, fork, or blender/food processor for this*.

Step 2

Once mashed, spread the avocado paste in a thin layer over a parchment paper-lined tray or similar surface. Aim to keep the layer below 1/2-inch thickness. Use multiple trays, if necessary.

Step 3

Allow the avocado paste to dry naturally** in a well-ventilated area (away from direct sunshine) for a few days (4-5). The amount of time this takes may differ depending on the climate/weather where you live.Once you notice that the top of your avocado paste has gone considerably brown, then mix it up well and re-spread into a thin layer. You'll need to do this several times (at least 2 times a day – usually morning and evening).

Step 4

Continue to do this until you have a very dark brown colored paste. If yours was slightly chunky, like mine, then you may still have a few green bits. If it was super smooth, it's likely that the entire paste is now brown.***

Step 5

Place the avocado paste in a nut milk bag, muslin cloth, or similar material. You can now either hand-squeeze the oil into a container or leave it to naturally drain, squeezing it at the end of the draining process to get the last of the oil.If, for whatever reason, there are any 'bits' in the oil, then feel free to strain it once more when decanting it into a sterilized glass container.

Step 6

Avocado oil is shelf-stable and should last for months (possibly even up to a year) when stores in an airtight container away from direct heat and sunlight.You can also keep the oil stored in the fridge to extend the shelf life further, by a few months even.