- Avocado oil
Avocado oil is an edible oil pressed from the fruit of the "
Persea americana " (avocado). As a food oil, it is used as an ingredient in other dishes, as well as a cooking oil. It is also used for lubrication and in cosmetics where it is valued for its regenerative and moisturizing properties. The grades of avocado oil suitable for cooking were introduced byThe Grove inNew Zealand in 1999. It has an unusually high smoke point of 491°F (255°C), and functions well as a carrier oil for other flavors. It is high inmonounsaturated fat s andVitamin E . Because theavocado is a year-round crop, someolive oil plants, particularly inAustralia andNew Zealand , processolive oil during theolive season, and avocado oil during the rest of the year. As a culinary oil, avocado oil compares well witholive oil . [cite web
url=http://www.cuisine.co.nz/index.cfm?pageID=11328
title=Avocado Oil
author=Julie Biuso
publisher= [http://www.cuisine.co.nz/ cuisine.co.nz] ]Avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit. [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] ]
References
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