Avocados are grown in many countries (such as Mexico, United States, Israel, South Africa, Spain, etc.). Although the idea of extracting avocado oil is relatively new and probably originated in Australia or New Zealand, avocado oil is currently extracted in many countries, including the United States.

Since extra virgin avocado oil undergoes only minimal cold-press extraction, fruit that are processed must be of good quality.  

In the first stage, only mature avocados are selected for processing. The pulp is separated from its skin and kernel and cold pressed.  Modern ‘cold-press’ equipment does not involve pressing oil from the fruit. Instead it involves maceration of the fruit flesh by a high-speed grinder, followed by mixing of the pulp in malaxers. Because mechanical means are used to extract the oil, strict temperature control must be maintained at all times.

In the second stage of the extraction process, oil, water and solids are separated by a centrifuge.

Finally, the liquid is stored in stainless steel tanks in an inert environment in order to maintain the oil’s quality.

The result is a pure, extra virgin avocado oil.  Because the oil will have a high chlorophyll content, it is emerald green in color. Avocado oil is typically packaged in dark green bottles which prevents against the degenerative influences of light and oxygen.