Quality

Extra virgin Virgin Refined
General

Oil extracted from high quality pristine avocados. Seed and skin removed, only avocado fruit is cold pressed. Extraction to be carried out using only cold pressing at low temperatures (<116°F). Addition of water is acceptable, but no chemical solvents can be used. Highest quality of avocado oil available.

Damaged old avocados used to make Virgin Avocado Oil. Extraction to be carried out using only mechanical extraction methods including presses, decanters, and screw presses at low temperatures (<122°F). Addition of water and processing aids (e.g., enzymes and telcom powder) is acceptable, but no chemical solvents can be used. Low quality avocado oil. Old, bruised, rotten or discarded avocados are used to make Refined Avocado Oil. Harsh chemicals are used to decolorize and deodorize Refined Avocado Oil. Refined Avocado Oil is slightly yellow or clear in color. No vitamins or minerals contained in Refined Avocado Oil. No flavor in Refined Avocado Oil. High heat steam and chemicals are used. The term "Cold Pressed" is irrelevant once and Avocado Oil has been Refined. Lowest quality avocado oil.
Organoleptic characteristics
Odor and taste Characteristic buttery avocado flavor. No odor. Characteristic old or rotten avocado flavor. Grassy and mushroom flavor with smoky taste. Has distinct odor of old or rotten avocados. No flavor, greasy and oily.
Color Intense and attractive green. Blackish/Brownish green with yellow hue. Clear to slightly yellow.
Free fatty acid (% as oleic acid) ≤0.5% 0.8–1.0% ≤0.1%
Acid Value ≤1% ≤2.0% ≤0.2%
Peroxide value (meq/kg oil) ≤4.0 <8.0 <0.5
Stability 3 years at ambient temperature when stored sealed and out of the light. 18 months at ambient temperature when stored under nitrogen and out of the light >2 years at ambient temperature when stored under nitrogen and out of light
Smoke point ≥482 F ≥392 F ≥482 F
Moisture ≤0.1% ≤0.1% ≤0.1%
Fatty acid composition % (typical values)
Palmitic Acid (16:0) 10-25      
Palmitoleic Acid (16:1) 2-8    
Stearic Acid (18:0) 0.1–0.4    
Oleic Acid (18:1) 60-80    
Linoleic Acid (18:2) 7-20    
Linolenic Acid (18:3) 0.2-1    
Antioxidants (mg/kg)
Vitamin E 70-190    
Trace metals (mg/kg)
Copper ≤0.05 ≤0.05 ≤0.05