How to make avocado oil in your own kitchen

Homemade vegetable oils are fresher and more flavourful than store-bought oils. You can make your own oil and improve your health at a fraction of the would-be cost. Some of the foods you can make oil out of are nuts and some seeds, but a cheaper option would be avocado.

Avocado oil

You can use your avocado oil to:

  • calm itchy skin.
  • heal chapped skin.
  • replenish dry skin.
  • hydrate and moisturize skin.
  • shield skin from ultraviolet radiation.
  • protect against skin damage.
  • nourish your hair

Here is how you can make avocado oil at home:

Look for avocados that are slightly soft or springy to the touch, but not mushy. They must not be all the way ripe. You will be extracting the oil from the pulp of the avocado. Since One avocado will only yield about One tablespoon (15 mL) of oil or a little less, you will need a lot of avocados if you want a significant quantity of oil. One hundred avocados will get you about 1.5 liters only. Avocado oil has a lot of uses, including skin and hair care as well as cooking.

Use a kitchen knife to cut through the skin and pulp of the avocado, cutting around the large pit in the middle. Carefully pull the two halves of the avocado apart, then scoop out the seed and peel off the skin.

Once you’ve removed the pulp, mash it up with a potato masher or mortar and pestle. Then, place the avocado in a blender and mix it into a creamy paste.

  • Add a little water if the pulp is too firm to blend easily.
  • If you like, you can mix in a little bit of coconut oil at this point to help the avocado pulp release its oil more easily. If you used 12 avocados, put in about 13 cup (79 mL) of coconut oil.

Place the blended avocado pulp in a large sauce pan over the lowest possible heat on your stove. Use a simmer setting, if you can. Simmer the pulp for 40 to 60 minutes, or until it changes from pale green to dark green or brown.

  • Stir the pulp frequently as it cooks, or it may stick to the sides of the pan and burn.
  • You should begin to see the oil separating from the pulp and pooling at the top of the pan as you cook.

Once your oil is cooked, pour it into a heat-safe container, such as a metal or ceramic bowl. Drape a clean kitchen cloth made of a fine material, such as muslin or cheesecloth, over the top of the bowl.

  • Since you will be squeezing the oil out of the cooked avocado pulp by hand, let the mixture sit for several minutes to cool down.

Once the avocado pulp is cool enough to touch, flip the bowl over to transfer the pulp onto the cloth. Gather the edges together to create a bag, then squeeze the pulp through the cloth and let the oil run out.

  • Squeeze the cloth over a clean bowl or directly over a storage container, such as a glass bottle or jar.
  • The avocado oil should be a rich, emerald green color.

Put the oil in a container with an airtight lid or stopper, and store it away from light and heat for a whole year. You read that right. Airtight container. In the fridge. For a year. Avocado oil keeps best when stored in the refrigerator.

  • Your avocado oil may become cloudy when it is chilled, but it should become clear again when it warms up to room temperature.
  • If you don’t have an airtight container, use your avocado oil within 2 or 3 days.
  • Fresh avocado oil should have a subtle, nutty smell. If your oil has gone bad, it will develop a strong, rancid smell and an unpleasant taste.

You are welcome.

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