DIY Avocado Oil (Home Method – Improved)
DIY Avocado Oil (Home Method – Improved)
Ingredients
- 12 ripe avocados
- 1 tablespoon coconut oil
Instructions
- 1
Prepare the avocados: Cut each avocado in half. Twist to separate the halves. Remove and discard the pits. Using a spoon, scoop out the flesh from all 12 avocados and place it into a food processor. Discard the skins.
⏱️ 15 min
- 2
Blend the mixture: Add 1 tablespoon of coconut oil to the food processor with the avocado flesh. Cover the food processor and blend until the mixture is completely smooth and forms a light green paste. The coconut oil aids in the oil extraction process.
⏱️ 5 min
- 3
Cook the avocado mixture: Pour the smooth blended avocado mixture into a high-quality non-stick pot. Cook on low heat, stirring occasionally. Continue cooking until the mixture begins to separate and changes from a bright green to a rich dark green/brown color. This process can take up to an hour as the water evaporates and the oil begins to render.
⏱️ 60 min
- 4
Cool the mixture: Once the dark green/brown color is observed and oil separation is evident, remove the pot from the heat. Let the cooked mixture cool slightly until it is warm to the touch but not hot. This will make it easier and safer to handle for straining.
⏱️ 30 min
- 5
Strain the oil: Place a cheesecloth over a clean bowl or jar, securing it if necessary. Transfer the warm, cooked avocado mixture into the cheesecloth. Wearing gloves, firmly squeeze the cheesecloth to extract as much oil as possible into the bowl. The extracted oil will be a dark green, viscous liquid.
⏱️ 10 min
- 6
Optional filtering: For a cleaner finish and to remove any remaining fine particles, pour the extracted oil through a coffee filter placed in a funnel over a clean storage bottle or jar.
⏱️ 5 min
Kitchen Tools
DIY Avocado Oil (Home Method – Improved)
- 12 ripe avocados
- 1 tablespoon coconut oil
Instructions
- 1
Prepare the avocados: Cut each avocado in half. Twist to separate the halves. Remove and discard the pits. Using a spoon, scoop out the flesh from all 12 avocados and place it into a food processor. Discard the skins.
⏱️ 15 min - 2
Blend the mixture: Add 1 tablespoon of coconut oil to the food processor with the avocado flesh. Cover the food processor and blend until the mixture is completely smooth and forms a light green paste. The coconut oil aids in the oil extraction process.
⏱️ 5 min - 3
Cook the avocado mixture: Pour the smooth blended avocado mixture into a high-quality non-stick pot. Cook on low heat, stirring occasionally. Continue cooking until the mixture begins to separate and changes from a bright green to a rich dark green/brown color. This process can take up to an hour as the water evaporates and the oil begins to render.
⏱️ 60 min - 4
Cool the mixture: Once the dark green/brown color is observed and oil separation is evident, remove the pot from the heat. Let the cooked mixture cool slightly until it is warm to the touch but not hot. This will make it easier and safer to handle for straining.
⏱️ 30 min - 5
Strain the oil: Place a cheesecloth over a clean bowl or jar, securing it if necessary. Transfer the warm, cooked avocado mixture into the cheesecloth. Wearing gloves, firmly squeeze the cheesecloth to extract as much oil as possible into the bowl. The extracted oil will be a dark green, viscous liquid.
⏱️ 10 min - 6
Optional filtering: For a cleaner finish and to remove any remaining fine particles, pour the extracted oil through a coffee filter placed in a funnel over a clean storage bottle or jar.
⏱️ 5 min