Avocado Oil

Cold-pressed oil from the fruit pulp of avocado (Persea americana), one of the few commercial oils extracted from a fruit pulp rather than from seeds. The fatty acid profile is dominated by oleic acid (omega-9), comparable to olive oil but with a higher smoke point that supports use in high-heat culinary applications.

Emerald green to deep green oil in cold-pressed extra-virgin grades, pale yellow to amber in refined grades. The green color in virgin oil comes from chlorophyll retained from the fruit pulp. The oil carries phytosterols, tocopherols, and lutein at meaningful levels.

We supply food-grade Avocado Oil from manufacturers in China and Latin American sourced material from licensed refiners (Mexico is the world's largest producer), holding ISO, Halal, Kosher, and organic certifications relevant to the product and production.

Common market grades include Cold-Pressed Extra-Virgin Avocado Oil (premium retail, deep green color), Refined Avocado Oil (neutral flavor for cooking and supplements), Hass-Cultivar-Specific Extra-Virgin Avocado Oil, and Organic-Certified Avocado Oil.

Bulk and reduced-MOQ shipments. Batch-level COA covering fatty acid profile, peroxide value, acid value, moisture, heavy metals, and microbiology.

Avocado (Persea americana) is a tropical fruit tree native to Mexico and Central America, with global commercial cultivation concentrated in Mexico (the world's largest producer), Peru, Colombia, the Dominican Republic, and Kenya. Avocado oil production has grown rapidly over the past two decades, driven by the rise of the avocado as a premium global produce category and by consumer interest in high-oleic alternatives to olive oil with better high-heat performance.

The oil is cold-pressed from the fresh fruit pulp (not the seed) at temperatures below 50 °C, separated from the aqueous fraction by centrifugation, and filtered. Refining for cooking grades involves bleaching and deodorization, which raises the smoke point above 250 °C and removes the green color and grassy flavor that define extra-virgin material.

The fatty acid profile is dominated by oleic acid (typically 65% to 75%), with significant palmitoleic acid (3% to 8%), palmitic acid (12% to 16%), and linoleic acid (10% to 13%). The high oleic content and naturally occurring tocopherols deliver oxidative stability comparable to refined olive oil.

Regulatory status is broad. Avocado oil is recognized as a conventional food in all major markets. China permits the oil under GB 1.5. The EFSA has not authorized specific avocado oil health claims, but general oleic-acid and monounsaturated-fat dietary claims apply.

A note on market integrity: independent academic studies have repeatedly found significant adulteration in retail avocado oil with cheaper vegetable oils. Trade-level acceptance now requires fatty acid profile testing and, for premium grades, additional analytical authentication. Reputable suppliers provide pyrithione-trace, sterol-profile, and fatty acid distribution data to support label claims.

• Premium high-heat cooking oil; smoke point of refined grades exceeds 250 °C
• Gourmet finishing oils, dressings, and dips (extra-virgin grades)
• Cardiovascular health products positioned around monounsaturated fat profile
• Functional foods and bars built on heart-healthy fat positioning
• Joint health supplements (avocado-soybean unsaponifiables segment for osteoarthritis)
• Cosmetic and skincare formulations including anti-aging serums and body oils
• Hair care treatments and scalp serums
• Pet supplements and pet food fortification
• Infant feeding products in regulated markets