Avocado Oil


18 Feb Avocado Oil


Avocado photo © Simon Goldenberg. Published under a creative commons license.

In the movie Oh, God! George Burns, as The Almighty, admits the avocado might have been his one mistake. He made the pit too big. While I appreciate the creation of avocados, I do wonder about the wisdom of such a gargantuan pit. A smaller pit would yield more tender, pale flesh. A smaller pit would be easier to remove. And a smaller pit might, just might, sprout, as the magazines promised, into a magnificent tree when suspended in water with toothpicks. All my attempts produce a slimy, mold-covered pit with a few mushy roots.

While I find myself somewhat disappointed by the avocados available here in Canada — they’re never ripe enough, or too ripe; they refuse to sprout and never yield enough pulp — its oil is another story.

Perfectly translucent and the color of peridot, this luminous oil puts its olive cousin to shame. Side by side, extra virgin olive oil (EVOO) is a disconcerting chartreuse, while avocado oil (AO) glows like a gem. Both oils are similar in viscosity, but avocado oil feels less greasy.

To my surprise, AO out-performs its classic counterpart in almost every way. It’s just as healthy and more versatile. EVOO smokes at 420°F, limiting its uses, but extra virgin avocado oil can withstand temperatures of up to 490F° (529°F if refined). While avocados yield oil strong enough to sear a steak, its buttery taste is delicate enough for baked goods. It even keeps for up to two years. If only its pit weren’t so big.

This recipe will make you overlook the pit issue. It’s a variation of a recipe I got from José Álvarez of Pucara International, importers of Paltita Avocado Oil. There’s nothing wrong with the original recipe — after all, sampling it in the store is what sold me — but I just had to fiddle once I got it home. So, I upped the cilantro, cut the oil and …


tasted, tweaked and nibbled my way to the prefect balance of flavours.


When I blow the 100-mile diet, I blow the 100-mile diet. Avocado oil from Chile, cashews from Central America, Italian Parmesan and lemons from 2054 kms straight south. This green dip left a carbon foot print that defies its eco-friendly colour. And it was worth it.

Avocado Oil & Cilantro Dip
Printable Recipe
Yield: Unsure. I sampled too much during the process.


  • 1 bunch cilantro leaves (about 1 1/2 cups)
  • 2 cloves garlic
  • 1/2 lemon, whole segments with rind and pith cut off and the seeds removed
  • 2/3 cup avocado oil
  • 1/3 cup roasted cashews
  • 1/4 cup grated Parmesan
  • 1/2 tsp kosher salt (more to taste as the amount of salt on the cashews can make a difference)
  • freshly ground black pepper


  1. In a blender or food processor, grind the cilantro, garlic and lemon until well blended.
  2. Slowly incorporate the avocado oil, blending as you go.
  3. Add the cashews and Parmesan; blend until smooth.
  4. Add salt, blending and tasting as you go. The amount will vary with personal preference and the amount of salt on the cashews.
  5. Add freshly ground pepper to taste.
  6. Serve as a dip, spread on bread, or toss with hot pasta.

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No Comments
  • Wayde
    Posted at 10:19h, 18 February Reply

    I am having bad luck lately finding decent avocadoes Guelph/Waterloo. I wish I knew of a reliable source. I realize it should probably age a few days after purchase but I’m noticing it simultaneously rots in parts while the rest is still too ripe. It’s a strange phenomena that seems to happen too frequently. I’m afraid to buy them now.

  • Dana McCauley
    Posted at 10:21h, 18 February Reply

    I got over the pit issues ages ago – avocados are just such great fruits! Although it’s a high fat choice, it’s so delicious and chock full of so many other nutrients that I indulge often.

    I also like avocado oil for making salads and dipping bread, pizza, etc.

  • Christie's Corner
    Posted at 10:23h, 18 February Reply

    Wayde, I’ve no idea where to buy avocados anymore. I’m having the same issues and have given up. I suspect they’re picked too soon and shipped under less than ideal conditions.

    The oil is great. The fruit itself? Not so much.

    Tell you what, if either of us finds good avocados, we’ll let each other know.

  • cheryl
    Posted at 12:28h, 18 February Reply

    YOWZA, that looks amazing! You’ve covered nearly all my favorite savory foods: avocados, parmesan, cilantro, lemon, CASHEWS! I feel my HDL cholesterol rising happily.

  • Wayde
    Posted at 13:21h, 18 February Reply

    You’re on Christie! I’ve had a craving for my home made Guacamole from which I am sadly isolated. Perhaps I’ll take up the quest once more.

    That said:

    About the oil. YOu mention EVOO smoke temp being 420. I might be under some some misconception but I never cook with the EV variety but look for regular Olive Oil to heat up (or a sesame/peanut oil combo for stir-fries).

    But for just about everything else I use reg Olive Oil believing it to be more resistant to changing its properties (less saturated) when heated. Could I be under some misunderstanding?

    Perhaps I should try AO. EVen if it imparts some taste it might actually be great for certain dishes.

  • Lisa magicsprinkles
    Posted at 15:31h, 18 February Reply

    Wow – I would never have thought of this. I’ll be I can find AO at Whole Foods or Trader Joes. I love the gem-like colors of everything!

  • Sara
    Posted at 16:07h, 18 February Reply

    Dang that sounds good!

  • Christie's Corner
    Posted at 20:59h, 20 February Reply

    Cheryl, but it’s all GOOD fat. Your HDL will be fine.

    Wayde, if we’re both on avocado patrol we just might find something worthwhile. As to your oil question, I’m going to address it in a separate post. You’re not the only one to be confused and I want to get all my facts straight before posting to the world.

    Lisa, this oil is wonderful. If you find it, let me know what you think.

    Sara, it was really good (providing you like cilantro) and I ate almost all of it myself. Got a tummy ache from it too. Serves me right!

  • avocadooilisgood4u
    Posted at 10:54h, 09 September Reply

    I import avocado oil from Ecuador,
    it is a fabulous product.Would like for you to compare our oil to what you currently have available.
    please visit our website http://www.miranaturals.com , our fruit is produced specifically for oil production.email miraamerica@comcast.net

  • avocadooilisgood4u
    Posted at 10:54h, 09 September Reply

    Hi , would like for you to try the finest cold pressed extra virgin avocado oil, made in Ecuador.
    email me at Miramerica@comcast.net

  • Kristin
    Posted at 14:33h, 10 November Reply

    YUM! This looks so delicious! I just recently fell in love with cilantro and well, I’ve always been obsessed with avocado! So this is the perfect combo for me…oooo and the cashew…absolutely killer!
    Kristin from Bitchin’ Lifestyle

    • Charmian Christie
      Posted at 13:58h, 12 November Reply

      I’m a cilantro addict. I ate the entire batch of this myself — kept dipping away at it. Not a wise move given the high fat content — but at least it was healthy fat!

  • Robert Flick
    Posted at 21:13h, 23 December Reply

    The best extra virgin cold pressed avocado oil is from a small town in Northern Ecuador, Mira, which is the same name as used for the oil produced by the factory and Hass avocado farm owned by Mauricio Davalos. I should know since some of my Hass also ends up in the MIRA oil. You can find us on the Web.

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