PACIFICA CULINARIA

Avocado Oil is a heart-healthy fat!

 

Avocado Oil is uniquely high in monounsaturated fats ("good fat") promoting a reduced risk of heart disease, cancer and diabetes. Due to its high smoke point of over 500 degrees, avocado oil is excellent for use in high temperature cooking such as grilling and sautéing. It also has a high viscosity resulting in a light and silky texture with very little residue making it perfect for dressings and drizzling on food.

Alone, the flavor of avocado oil is delicious and delicately buttery. And our unique flavor infusions will add depth and flavor to your favorite dishes. All of our avocado oils are GMO free and gluten free.

 

100% Virgin Organic Avocado Oil: GMO free, gluten free and Certified Organic. Great for skin and hair care. Excellent in salads and in cooking and baking also!

 

All-Natural Avocado Oil: Contains no cholesterol, no artificial flavor or colors added. Excellent for use in all your baking needs. Substitute avocado oil for olive oil in all your recipes.

 

Flavor Infused Avocado Oils: Our citrus and savory flavors are artfully accomplished by an oil to oil infusion. Other infusions are produced by adding selected herbs such as Tuscan and Provencal. All oils are 100% natural. We use only the highest quality ingredients.

 

Uses:  Avocado oil is a hidden treasure! It can be used for both cooking and cosmetic purposes. Its unusually high smoke point and aromatic flavor make it an excellent choice for both high temperature frying and grilling, as well as for use as an ingredient for salad dressings. Avocado oil ranks comparable to olive oil in monounsaturated and polyunsaturated fatty acids. It is also loaded with proteins, lecithin, beta-carotene and vitamins A, D and E.

 

Smoke Points of Oils

The higher a fat's smoke point, the more cooking methods you can use it for. The smoke point of an oil or fat is the temperature at which, under defined conditions, volatile compounds occur and smoke becomes visible from the oil. The smoke point indicates the temperature limit up to which that cooking oil can be used. Above the temperature of the smoke point is the flash point, at which the oil can ignite. Avocado oil has a very high smoke point by comparison to other cooking oils. It will not burn or smoke until it reaches 520 F (271 C), which makes it ideal for grilling, sautéing, and stir frying. It will retain its healthy properties and flavor while cooking at high heat.

 

                Smoke Point

Avocado Oil                         520°

Peanut Oil                           450°

Canola Oil                            400°

Coconut Oil                         350°

Butter                                   350°

Extra Virgin Olive Oil          320°

 

 

Health Benefits: Avocado Oil is also beneficial out of the kitchen as well. It can be used as an anti-inflammatory for sensitive irritated skin. Studies have found that avocado oil can increase collagen in tissue, keeping it soft and help protect it from aging. Massaging with avocado oil gives hydration to skin and improves elasticity.

 

Properties of Avocado Oil: Extra virgin avocado oil from the Hass avocado has a characteristic flavor, and is high in monounsaturated fatty acids. Cold-pressed avocado oil is a bright emerald green when extracted; the color is attributed to high levels of chlorophyll and carotenoids extracted into the oil.

Cold-pressed avocado oil has been described as having a light avocado flavor, with grassy and delicate butter-like flavors. The fatty acid profile is very similar to olive oil, as it is very high in oleic acid. Extra virgin cold-pressed avocado oil is considered a healthful oil.

 

Standards for Avocado Oil:  Cold-pressed avocado oil is recovered by mechanical extraction at temperatures less than 50°C, without solvents or chemicals. Oils produced in this way retain all the healthy properties of the fruit. These standards are important, as the production and culinary consumption of cold-pressed avocado oil is growing.

 

Containers: A quick indicator of the quality of an oil is the container it is packaged in. A good quality oil should only come in dark glass bottles or can. This protects it from light and oxygen to keep the oil fresh.

 

Taste/Color: A quality oil should have the taste and color characteristics of the fruit or vegetable it comes from. Hass avocado oil is green, with a light delicate avocado flavor.

 

Cost: Quality extra virgin oils cost more because they are more complex and therefore more expensive to produce. Price is a good indicator of the quality of the oil. The majority of cheaper oils available in supermarkets have been overly refined, or have other oils added to reduce costs, and thus lose their natural goodnesss.

 

 

Avocado Oil should be stored in a cool, dark place.