- Never Use Moldy Fruit: Overripe fruit is safe, but fuzzy white or black mold ruins the batch and introduces harmful toxins.
- Avoid High Heat: Overheating burns the lipids, destroying beneficial antioxidants and altering the smell.
- Keep Moisture Out: Residual water leads to bacterial growth; ensure moisture fully evaporates during cooking.
Key Nutritional Facts & Active Compounds
- Oleic Acid (Omega-9): ~65% to 70%
- Linoleic Acid (Omega-6): ~10% to 15%
- Vitamin E (Tocopherol): High antioxidant level
- Smoke Point: Approximately 250 degrees Celsius (480 degrees Fahrenheit)
Proper Storage and Preservation Guidance
Store your homemade avocado oil in a dark, airtight glass container away from direct sunlight. When kept in a cool pantry, fresh oil stays potent for up to 8 weeks. Refrigeration extends shelf life up to 3 months, though the oil may solidify slightly—simply warm the bottle under warm water before use.
