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Making Avocado Oil at Home
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- First, wash the avocados thoroughly. Next, split them in half, take out the pits, and extract all that delicious, creamy flesh.
Blend the flesh of avocados.
- It’s time to purée that avocado flesh until it’s smooth and creamy. To create a silky smoothness, simply place the avocado flesh in a food processor or blender and blend until smooth. Recall that the easier it will be to extract the oil later on, the smoother the mixture gets.
Warm up the purée.
- After levelling out the avocado purée onto a baking sheet, preheat the oven to approximately 200°F (93°C). The oil’s essential nutrients will be preserved while it is gradually drawn out at the low heat. Cook the purée for about 90 minutes to 2 hours, or until the oil starts to separate and rise to the top.
Take Out the Oil
- Take the hot purée out of the oven and let it to cool. When the avocado mixture is cold enough to handle, pour it onto a cheesecloth or fine-mesh strainer set over a basin. Press and squeeze the purée until all of the oil is extracted. You may also leave it hanging and let it drip for a few hours for an even more complete extraction.
Keep the Oil Stored
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