How To Make Avocado Oil
Homemade avocado oil made by sun-drying avocado pulp and pressing it through cloth using a lime/lemon squeezer or garlic press, then straining into a bottle.
Sign up to personalise this recipe
Flat Tummy- •some batch Avocado pulpsun-dried until mostly dry but not fully crispy; then placed in a plastic bag (becomes moist again)
- 1
Sun-dry the avocado pulp in direct sunlight until mostly dry (still slightly green; doesn’t need to be fully crispy).
24h 0m
- 2
Flip the drying avocado pulp with a spatula to dry evenly, then place the dried pulp into a plastic bag (it will become moist again).
2 min
- 3
Line a lime/lemon squeezer (or garlic press for small amounts) with a very thin piece of fabric to cover the holes.
1 min
- 4
Load the avocado pulp into the lined squeezer and apply gentle pressure so the oil drips out (avoid pressing too hard so it doesn’t force out the sides).
2 min
- 5
Open the press, fold/flip the cloth and pulp, and press again; repeat this re-squeezing process multiple times to extract more oil. Use a spatula to scrape any spilled oil back into the collection bowl if needed.
3 min
- 6
For small amounts, line a garlic press with the same thin fabric, add a pinch of pulp, and gently press to drip out oil; reopen, reposition the cloth/pulp, and press again as needed.
2 min
- 7
Strain the collected oil through a funnel with a small strainer into a bottle; strain again if needed to remove remaining pulp bits.
1 min
- 8
Store the oil in a bottle protected from light (e.g., cover with a black sock) to help keep the oil from darkening.
0 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
Any constraints?
Tell us about dietary needs and kitchen setup.