View source for Avocado oil

'''Avocado oil''' is an [[Vegetable oil|edible oil]] pressed from the fruit of the ''[[Persea americana]]'' (avocado). It is used as a food oil, as an ingredient in other dishes, as well as a cooking oil. It can be frequently found in cosmetics where it is valued for its regenerative and moisturizing properties. It has an unusually high smoke point of 255°C, and functions well as a carrier oil for other flavors.<ref>{{cite web|url=http://www.foodreference.com/html/artavocadooil.html|title=Avocado}} From the [http://www.foodreference.com/ Food Reference Web site]</ref> It is high in [[monounsaturated fat]]s and [[Vitamin E]]. Because the [[avocado]] is a year-round crop, some [[olive oil]] plants, particularly in [[Australia]] and [[New Zealand]], process [[olive oil]] during the [[olive]] season, and avocado oil during the rest of the year. As a culinary oil, avocado oil compares well with [[olive oil]].<ref>{{cite web|url=http://www.cuisine.co.nz/index.cfm?pageID=11328|title=Avocado Oil|author=Julie Biuso}} From [http://www.cuisine.co.nz/ cuisine.co.nz]</ref>.

Avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit<ref>{{cite web|url=http://www.hort.purdue.edu/newcrop/Crops/Avocado_oil.html|title=Avocado oil}} From [http://www.hort.purdue.edu/newcrop/default.html Purdue University Center for New Crops and Plant Products Web site]</ref>.