Content

• Ingredients
• Steps
• Part 1 of 3: Choose your ingredients
• Part 2 of 3: Make Avocado Oil
• Part 3 of 3: Eat and Store Avocado Oil Properly
• Tips
• Warnings

The avocado fruit is a delicious and healthy fruit, but in search of new sensations, you can mix avocado puree with butter and other ingredients to make a delicious snack. Avocado oil is great with sandwiches, toast, crackers, and acts as a regular butter! You just need to find ripe avocados, and then mix with oil and your favorite seasonings.

Ingredients

• 2 small ripe avocados, about 170 grams of pulp
• 1 tablespoon freshly squeezed lemon juice
• 4 tablespoons room temperature unsalted butter
• 1 clove garlic, minced
• 1 tablespoon fresh cilantro, minced
• 2 teaspoons cumin, toasted and ground
• Salt to taste
• Freshly ground black pepper (to taste)

Steps

Part 1 of 3: Choose your ingredients

1. 1 Buy two small ripe avocados. Look for the fruit in supermarkets, markets, or your local grocery store. Look for hard, clear avocados with an even brown color. Study the signs by which you can find a ripe fruit:
   • Pay attention to the color and appearance of the fruit... Choose fruit without dark spots or dents on the surface. California Hass is dark green or nearly black in color; if the color of the avocado is light green, then most likely the fruit is not yet ripe. At the same time, the Florida avocado is characterized by a light green skin with a yellowish tinge.
   • Feel the fruit to determine how ripe it is... Squeeze it lightly in your hand. Do not apply too much pressure with your fingertips, or you may dent the fruit. The ripe avocado is soft yet firm. An unripe avocado is hard, and an overripe avocado is too soft and uneven to the touch.
   • Check the place where the fruit and stem connect... Use your fingernail to remove the rest of the stem. So through a small hole in the peel, you can see the color of the fruit. The avocado is ripe enough if the flesh is green. If inside you can see brown, black or any other color, then the fruit is overripe and already moldy.
2. 2 Buy ripe avocados if you intend to cook oil immediately. If you plan to do this in a few days, then take hard and green fruits. Store the avocado in a paper bag at room temperature 19 - 24 degrees Celsius for about five days or until the fruit is ripe.
   • You can slow down the ripening process by keeping the avocado in the refrigerator. Only ripe and soft avocados are suitable for this. Ripe fruit can be refrigerated and stored for at least two more days until you are ready to use it.
3. 3 Add one tablespoon freshly squeezed lemon juice. Citric acid imparts flavor, but the main function is to keep the avocado oil for as long as possible. Citric acid also prevents the oil from darkening and oxidizing. If you do not add lemon juice, the oil will darken after a few hours.
   • If you don't have lemon on hand, use any concentrated citrus juice such as lime, orange, grapefruit, and the like. The more acidic the fruit, the greater the concentration of citric acid in it. You can use bottled lemon or lime juice.
   • Avoid using sweetened, pasteurized, or chemically-added citrus juices. Only add pure concentrate.
4. 4 Pour in four tablespoons of room temperature oil. You can use margarine, butter, butter substitute, or ¼ cup olive oil. Butter warmed to room temperature is much softer in consistency than cold butter. In this form, it will be much easier to mix it with an avocado. If butter is stored in the refrigerator, remove and thaw before using.
   • Mix the avocado with other ingredients if you don't want to use oil. The texture of this "avocado oil" will be less oily, but you can use it in the same recipes.
5. 5 Pick up your seasonings. The recipe is based on avocado, oil and citric acid; all other ingredients can be added based on personal preference. Try adding a chopped garlic clove, one tablespoon freshly chopped cilantro, two teaspoons of cumin, and salt and pepper to taste.
   • You can use very little seasoning if you prefer a neutral flavor; you can add more to make the butter taste more spicy. Try different spice combinations to find your favorite combination.

Part 2 of 3: Make Avocado Oil

1. 1 Wash fruit before use. Rub and rinse each avocado thoroughly under running water. In principle, it makes no difference whether you grew the fruit yourself or found it on the road, because the main thing is to wash off any chemicals and bacteria before eating the avocado.
   • Wipe down the avocado with a clean towel to remove stuck-on debris.
2. 2 Cut the fruit. Use a sharp knife to slice the avocado lengthways. Gently take the fruit in your hand, place it on a cutting board and start cutting from one end. At the same time, rotate the fruit in such a way as to go around it with a knife around the perimeter and return to the starting point. Then grab both avocado halves and rotate them in opposite directions to separate.
3. 3 Remove the seed from the fruit. Use a sturdy, sharp knife to remove the pit from the half of the fruit. Immerse the knife in the fruit flesh about 0.5 centimeters. Then, hold the avocado firmly and pry the bone with a knife until it pops out of the pulp. Throw the bone in the trash can.
   • Use the knife carefully. Alternatively, you can remove the bone with a spoon.
   • If using a spoon, try pushing it under the pit to separate it from the pulp.
4. 4 Peel the avocado fruit. Cut the fruit halves into two more pieces to make 4 pieces. Then pull on the outer shell with your fingers and separate the skin from the pulp. Push your finger between the skin and the flesh of the fruit.
   • If you are going to take out the pulp with a spoon, then you do not need to remove the skin of the fruit. However, many advise doing this in order to cut the skin as close to the dark green nutritious surface of the fruit as possible.
   • Remove the tough part of the fruit at the junction of the stem. If you do not do this, then it is likely that the hard particles of the fruit will get into the oil!
5. 5 Combine the avocado puree and other ingredients. Do this by hand in a bowl or chop in a food processor. In any case, mash the avocado so that no large pieces remain.
   • If you grind the avocado by hand, it is best to use a fork or pestle and mortar for this. First, cut the avocado into slices to make your job easier. The consistency of the mixture should be as smooth as guacamole.
   • If using a blender or food processor, place the avocado slices in the bowl, add the rest of the ingredients, and close the lid. Grind until all large pieces are gone. This method works best if you are preparing a large amount of oil, as it is much easier to grind oil in a combine than to do it manually.

Part 3 of 3: Eat and Store Avocado Oil Properly

1. 1 Eat oil. Freshly cooked avocado oil is best. If desired, you can refrigerate it for 1-4 hours (in a hermetically sealed container or in parchment paper). Consider different options for serving avocado oil:
   • Spread butter on toast... You can spread the butter thickly over bread, muffins, or tortillas. For these purposes, anything that you spread with ordinary oil is suitable.
   • Make avocado butter sandwiches... Use butter as the main ingredient, or spread it thinly on bread. The more oil you used when preparing the dish, the less avocado oil you can eat in one sitting.
   • Add avocado oil to salad... This appetizer is perfect as a salad dressing. Serve with salad or stir.
   • Eat avocado oil with any snack... Dip chips or crackers in it; Serve with eggs or French fries, or as a stand-alone meal.
2. 2 Store leftover oil in the refrigerator in an airtight container. To keep the green color of the avocado, cover the oil with a layer of plastic wrap (so that it touches the surface of the oil).
   • Freshly made avocado oil should be stored for about three days in the refrigerator or a week in the freezer.
3. 3 If you didn't add citric acid to your recipe, do so before storing the oil. The avocado will darken within a few hours if you do not use concentrated lemon, lime, orange, or grapefruit juice. Do not add more than a few drops as this will ruin the taste.

Tips

• Instead of regular oil, you can mash an avocado and use it as a substitute. A pure, creamy avocado replaces butter in many cases.
• Don't worry if the avocado darkens after a few hours as it can still be eaten. However, this natural reaction can be avoided by adding citric acid and storing the oil in an airtight container.

Warnings

• Avoid using avocado oil to make cakes or other baked goods. The avocado will ruin the recipe, and the baked goods will not work at all.
• Be very careful when using the knife.