1Choose a ripe avocado: Select an avocado that yields slightly when pressed — it should be fully ripe but not overripe. This ensures maximum oil yield.
Heat the avocado: Place the whole avocado near a gentle heat source, such as over a low burner or warm surface. The goal is to soften it, not cook it. Warming the fruit helps the oil release more easily.
Cut and remove the pit: Once the avocado is soft, remove it from the heat. Slice it in half and carefully take out the pit.
Scoop the pulp: Using a spoon, scoop the avocado pulp into a bowl.
Mash or blend: Blend or mash the pulp until it becomes completely smooth. This step is crucial for breaking down the cells and releasing the oil.
Filter the oil; Place a strainer or cheesecloth over a clean container. Pour the mashed avocado through it and squeeze thoroughly to extract as much liquid as possible. The golden liquid that comes through is your homemade avocado oil.
Store the oil: Transfer the oil to a clean, dry glass jar or bottle. Keep it in a cool, dark place to preserve its freshness and flavor.
