Avocado Oil Cold Pressed
High smoke point makes this perfect for searing and roasting without burning your everyday cooking companion.
What it is
Avocado oil is extracted from the flesh of ripe avocados using a cold-pressing method that preserves nutrients and natural flavor. Unlike many oils derived from seeds or nuts, this comes from the creamy fruit itself.
Flavor and texture
Mild, buttery flavor with a clean finish and light, silky texture that doesn't overpower other ingredients.
Best uses
Perfect for high-heat cooking like searing and roasting, salad dressings, drizzling over vegetables, and as a substitute for butter in baking.
Storage & freshness
Store in a sealed container in a cool, dark pantry away from heat and light.
| As purchased | 6-12 months |
| Sealed (pantry) | 1-2 yearsif kept airtight and away from heat and light |
| Refrigerated | 2-3 yearsextends shelf life significantly |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Cold-pressed oils are more delicate than refined oils and should be protected from light and heat to prevent oxidation.
Cooking tip
Use avocado oil for searing meats and vegetables at high temperatures. With a smoke point around 480–520°F (depending on refinement), it stays stable at higher heat than most oils, including extra virgin olive oil.
Interesting note
Avocado oil is rich in monounsaturated fats and, like other healthy oils, helps your body absorb fat-soluble vitamins such as A, D, E, and K from the foods you eat with it.
Quick facts
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High