Avocado oil is derived from pressing the flesh of avocados (Persea americana), a fruit native to Central and South America. The Aztecs and other indigenous cultures revered avocados for their nutritional and medicinal properties, using them not only as food but also as remedies for skin conditions and digestive ailments. However, commercial production of avocado oil is a relatively modern phenomenon.
Historically, extracting oil from avocados was too labor-intensive for widespread use. But with advancements in cold-pressing techniques, avocado oil became commercially viable in the late 20th century. Today, Mexico, the world's largest avocado producer, dominates the market, followed by countries like Peru, Chile and the United States (particularly California).
Unlike many vegetable oils that require heavy processing and chemical solvents, high-quality avocado oil is cold-pressed, preserving its nutritional integrity – a stark contrast to the industrial seed oils (like canola or soybean oil) that dominate processed foods....<<<Read More>>>...
