How It's Made
The production of avocado oil is as unique as the product itself. As the only cooking oil made from the pulp of the fruit rather than the pit or skin, our extra virgin avocado oil is produced as naturally as possible using a sterilized cold-press technology, free of hexane and other chemical solvents that many other oils production processes use. Pressing at lower temperatures allows the avocado oil to retain its nutritional content, expressive aromatics, emerald green color and superb flavors.
Our top-of-the-line equipment radically reduces the water required of conventional avocado oil presses, allowing for more gentle treatment of the avocados and greater environmental sensitivity. As citizens of the planet, we believe the less water used, the better.
The Cold-Pressing Process
Our extra virgin avocado oil is first cold-pressed. After our avocados are sun-ripened on the tree, they are hand-picked, sorted, washed, and then passed through pit and skin removers. Once the fruit is free of its skin and pit, it is malaxed (mixed) at a low temperature to begin the oil separation process. The malaxers are constantly monitored for temperature and to reduce oxidation, the fruit is only malaxed for the minimal time necessary to make extra virgin avocado oil. After malaxing, the fruit is passed through a two-part centrifuge system that separates the pulp and water from the oil. Finally, a polishing separator fines out any remaining particulates to create our smooth, emerald green extra virgin oil that is truly unique.
avocados are washed → the skin & pit are removed from each avocado → avocado pulp is malaxing (mixed) with fresh, cold water → avocado pulp mixture is pressed through a centrifuge to extract the oil (first cold-press) → oil is polished through a series of screens → extra virgin avocado oil
Naturally Refined Oils
To create our naturally-refined avocado oil, extra virgin avocado oil passes through filters of diatomaceous earth and steam. This process naturally refines the oil, filtering out its triglycerides and chlorophyll, which removes much of its bright green color and the material that would cause the oil to smoke at a lower temperature. This is how our CalPure® Avocado Oil gets its high smoke point and neutral color & flavor—the perfect combination for high-temperature cooking like frying and searing.