How To Make Your Own Avocado Oil

I love avocados. And while I love to use them on salads and to add to sandwiches, one of my favorite ways to use them is to make my own avocado oil. Not only is it super healthy and delicious, but it’s also great for all skin types and it’s completely organic.

Before I proceed, allow me to quickly adjust my projector and camera because I’m also making a video of this. This article will guide you through three of the most common ways to make avocado oil. So, if you’re ready, let’s begin.

How To Make Your Own Avocado Oil

Making Avocado Oil Through Cooking

To obtain avocado oil, you can boil the fruit. About 12 avocados, a saucepan, cheesecloth, or another fine mesh material for straining are required.

Peel the avocado: After washing, split each avocado in half, avoiding the interior seed. The fruit should be removed first, then the pit. Put the fruit in a blender or food processor. Throw away or compost the pit and skin. Even better, cultivate your own avocado tree from the pit!

Blend the avocados: Start the blender, then process the avocado until it resembles a smooth paste. Put the mixture in a medium-sized pot after scooping it out.

Avocados are prepared over medium heat: Set the saucepan on the stovetop and adjust the heat to medium. Every five minutes or so, stir the mixture. You should see the avocado oil start to rise to the top as it starts to boil.

Cook the mixture until it turns dark: Up until the avocado turns brown and any water has disappeared, continue heating and stirring the mixture.

Put cheesecloth over the avocado mixture and pour: After carefully ladling the avocado mixture onto a cheesecloth, turn off the heat in the pot. Put pressure on the cheesecloth’s corners until you have fill-up the sack with the cooked avocado.

Filter the avocado: To remove the oil, squeeze the avocado bag over a small basin. A drop at a time, the oil will begin to emerge. Continue to squeeze while occasionally switching your grip until no more oil is released.

Store the oil: Put the oil you’ve collected in a little jar with a cover. This works really well with little mason jars!

Getting Avocado Oil Out of the Skins

The avocado skins can also be used to extract avocado oil. Even more, oil can be extracted if the skins from the previous extraction procedure are retained. You will need 12 avocados, a fruit press, a sieve, and a coffee filter for this technique.

Fruit should be freed of its skins: Cut the avocados in half, leaving the pit in place. Scoop out the fruit with a spoon after separating the two halves. The fruit can be used to make guacamole or other dishes, or you can utilize the first technique mentioned above to extract oil from it.

Avocado skins should be put in a press: Place the avocado skins in a fruit press stacked on top of one another. Under the press, place a container to capture the oil. As the mallet bears down on the avocado skins and oil starts to flow out, pull the lever as hard as you can.

Press the oil until it stops pouring: The skins should be repeatedly pressed until no oil is leaking from them. To ensure that all of the oil has been extracted, reposition the skins and press again.

Filter the oil: From under the fruit press, take out the jar containing the oil. Likely floating in it are pieces of avocado skin. A coffee filter will help us get rid of these. A strainer and a coffee filter should be placed lightly on top of a different clean dish. Pour the oil into the coffee filter, and it will filter out the particles as it passes through the filter and strainer into the bowl.

Oil should be preserved in bottles: Allow the strainer to soak overnight in the bowl. This enables the oil to filter into the bowl completely. Pour the oil into a tiny container and seal it after the oil has finished flowing through the strainer.

Avocado Oil Extraction from Dried Fruit

You will require a baking sheet, cheesecloth, a food processor or blender, and 12 avocados.

The avocados’ fruit should be removed: Cut each avocado in half, then remove the fruit from the skins. Likewise, take out the pit. Put the fruit in a food processor with spoonfuls.

Blend the avocado: The avocados should be processed in a food processor (or blender) until they are a thick paste. Even while it will take longer, you can hand-mash the avocados if you don’t have a food processor or blender.

Place the avocado paste on a baking tray: On a baking sheet, spread the avocado as thinly as you can using a spatula. Aim for a thickness of about half an inch.

Set the baking pan inside the oven: A maximum of 155 degrees Fahrenheit should be used for the oven setting. The avocado should just be dried out, not baked. For around five hours, keep the avocado in the oven. To make sure it isn’t burning, check every hour. The avocado ought to change color to a dark green or brown. Take it out if it starts to get black. The avocado can also be left out in the sun to dry; this will take roughly two days.

After the avocado has finished baking, sieve it: Remove the baking pan from the oven after 5 hours (or 2 days in the sun). Put the avocado in a small, delicate cloth, such as cheesecloth. Squeeze the avocado over a bowl using the cheesecloth’s gathered corners to form a bag. The fine cloth will let the oil drip into the bowl and filter out. When the oil stops trickling out, cease squeezing.

The avocado oil should be stored in bottles: Once all the oil has been extracted, pour the avocado oil into a container and seal it.