Cold Pressed Unrefined Extra Virgin Avocado Oil
Extra virgin Virgin Refined
General

Oil extracted from high quality fruit. Extraction to be carried out using only mechanical extraction
methods including presses, decanters, and screw presses at low temperatures (<50°C). Addition of water but no chemical solvents can be used.

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. Fruit quality not important. Decolorized and deodorized oil with low acidity, low color and bland flavor.
Organoleptic characteristics*
Odor and taste Characteristic avocado flavour and sensory assessment shows
at least moderate (above 40
on a 100-point scale) levels of grassy and mushroom/butter
with some smoky
Characteristic avocado flavour and sensory assessment shows
at some(above 20 on a 100-point scale) levels of grassy and mushroom/butter with some smoky
Bland or matches description of infused flavor e.g. lemon, chili, rosemary, etc.
Defects Minimal to no defects such as painty and fishy notes below 20 and glue -like below 35 as a sensory panel average on a 100-point scale Low levels only of defects such as painty and fishy notes below 50 as a sensory panel average
on a 100-point scale
Low defects such as painty and fishy notes below 50 as a
sensory panel average on a 100- point scale
Color Intense and attractive green Green with potential yellow hue Pale 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 2 years at ambient temperature when stored under nitrogen 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