Refined Avocado Oil

The fatty Avocado Oil is obtained by pure mechanical pressing from the fruit pulp of the ripe avocado pear (Persea Americana, resp. Persea Gratissima).The pressed oil is of green to reddish-brown color. The subsequent refining considerably reduces the free fatty acids, and a light yellow, practically odorless oil is obtained.The cold filtration (winterization) can improve the cold stability (turbity) at certain temperatures.

We refine the oil a few km (15) from our mill. The refining process consist in 3 stages: 1-chemical reffining: eliminate acidity, eliminate waxes and gums and solid impurities at 90ºC.

A light yellow, practically odorless oil is obtained.

2-Bleaching: its a hot temperature filtration using

bleaching inert earths at 105ºC. Eliminates the dark colours. the obtained oil has a very slight yellow colour . 3-distillation -deodorisation: In a high vacuum and high temperature (150-180ºC) column the oil is distilled using steam flow. This unit eliminates the short chain molecules that are the origin of bad flavours (oxidyzed molecules as cetones and adehids, ...) . After this column, the oil has no flavour (neither good, neither bad) and is an edible refined avocado oil .