Avocado Oil

Post #334,421 by Andrew Grygus 10/16/10 5:37:29 PM Reply	Avocado Oil I was surprised this morning to find Sunland Produce had a huge display of 1 liter bottles of 100% Extra Virgin Avocado Oil, and at the very reasonable price of US $7.99/liter. The bottles had no point of origin but I was able to track it down to Mexico - which is reasonable since Mexico is the largest avocado producer in the world. The bottle said it would go to 491°F/255°C, but I took it up to 500°F (the highest I can measure accurately) with no smoke. The heated oil tasted a little less "virgin" but did not have an "off" or damaged flavor, though I admit it was above 491°F for only a few minutes. Refined avocado oil should go to 520°F. The flavor of this oil is reasonable neutral but somewhat buttery. The health profile is nearly identical to Olive Oil, just 5% more saturated and 5% less monounsaturated. I think I'll buy some more while they have it. The bottle says "best before Jan 2013" so it doesn't look like it spoils quickly.
Post #334,454 by drook 10/17/10 9:13:52 AM Reply	Score -- Drew
Post #334,467 by crazy 10/17/10 11:20:01 AM 10/17/10 9:56:06 PM Reply	Thanks (note - real Grapeseed, not rapeseed oil) The child likes to fry at VERY high temperature. And she thinks virgin olive oil (or butter) is workable for this. I've just bought her a can of Grapeseed oil, passing over the avocado oil, thinking it could not go high enough. But I'll get that too. Edited by crazy Oct. 17, 2010, 09:56:06 PM EDT Expand All History
Post #334,471 by Andrew Grygus 10/17/10 12:48:06 PM Reply	Keep in mind that rapeseed / canola oil . . . . . is very high in polyunsaturated fats, which turn rancid quickly at elevated temperatures, so this oil should be use only for short duration frying and not reused.
Post #334,486 by crazy 10/17/10 9:29:41 PM Reply	Will do
Post #334,482 by malraux 10/17/10 8:03:22 PM Reply	Cooked some eggs in avocado oil this morning. Tasty. Regards, -scott Welcome to Rivendell, Mr. Anderson.
Post #334,484 by boxley 10/17/10 8:21:53 PM Reply	one of the few non meat items I really love when I mentioned that to a foodie friend he goes "figures they have as much fat as a hamburger" Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free American and do not reflect the opinions of any person or company that I have had professional relations with in the past 55 years. meep
Post #334,487 by Andrew Grygus 10/17/10 9:40:10 PM Reply	No-one knows what critter the avocado fruit . . . . . was developed for. All they know is that it is extinct, must have been huge to swallow that pit, and required a lot of energy. For a fruit to convert starch to sugar is no big thing, but to convert all the way to oil takes a considerable energy investment - so there must have been a very good reason. Today, the one critter (other than people) that Loves avocados is Jaguars, but they don't spread the seeds effectively. Today the trees depend on people to spread them, and that has been quite successful for the trees. Florida avocados are relatively low oil - you can't make guacamole with them, only "avocado dip" which depends on sour cream (guacamole contains NO sour cream). Today most Florida varieties are crossed with Guatemalan and/or Mexican varieties to partially fix that problem. Florida avocados can only be grown in a hot wet climate like southern Florida, so most of the world plants Guatemalan or Guatemalan/Mexican hybrids.
Post #334,576 by mhuber 10/21/10 9:47:33 AM Reply	Sprouts pretty easily I had a major avocado craving earlier this year, ate one every day for a while. Planted lots of the seeds the one way that works for me - stuck them in flowerpots with established plants. That reminds me to keep watering them. I don't have the patience to water an "empty" flowerpot long enough to sprout an avocado. For some reason everything else I've planted this year has either failed to sprout, shot up and died, or just failed to thrive and faded away. My house is full of small avocado trees. The avocado is apparently pretty robust. --------------------------------------- I think it's perfectly clear we're in the wrong band. (Tori Amos)

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