Extra Virgin Cold-Pressed Avocado Oil

Shelf Life: 24 Months

Cherry Creek Estate Avocado Oil is made from 100% pure Australian avocados.

Cold-pressed oils are obtained, without altering the oil, by mechanical procedures only, e.g. expelling or pressing, without the application of heat. They may have been purified by washing with water, settling, filtering and centrifuging only.

Our avocados are cold pressed to produce an Extra Virgin Oil with a delicious, slight buttery taste, making it perfect for using in marinades and drizzling over salads.

The oils’ high smoke point means it is better suited for cooking food at higher temperatures. We suggest using Cherry Creek Estate Avocado Oil for pan-frying, roasting, barbecuing and baking.

Southeast Queensland’s natural superfoods, planted and produced by Australian veterans to support Australian veterans.

We harness the region’s unique nutrient-dense volcanic soil and sun-drenched hills to produce Australia's premium avocados and  avocado oil.

Through innovation, technology and sustainable farming practices, we are maximising the longevity of our farmland whilst minimising our carbon footprint to secure a productive and healthy future for the next generation of farmers to come.

• Extra virgin avocado oil from the ‘Hass' cultivar has a characteristic flavour, is high in monounsaturated fatty acids, and has a high smoke point (≥250°C), making it a good oil for frying. ‘Hass' cold-pressed avocado oil is a brilliant emerald green when extracted; the colour is attributed to high levels of chlorophylls and carotenoids extracted into the oil.
• Cold-pressed ‘Hass' avocado oil has been described as having an avocado flavour, with grassy and butter/mushroom-like flavours. Other varieties may produce oils of slightly different flavour profiles as has been seen with ‘Fuerte,' which has been described as having more mushroom and less avocado flavour.
• The fatty acid profile is very similar to olive oil, in that it is very high in oleic acid. A typical avocado oil has 76% monounsaturates (oleic and palmitoleic acids), 12% polyunsaturates (linoleic and linolenic acids), and 12% saturates (palmitic and stearic acids); these values are given as percentage of fatty acid/total fatty acids. The main antioxidant in the oil is a-tocopherol, which is present at levels of 70-190 mg/kg oil. b-, g-, and d-tocopherols are only present in minor amounts (<10 mg/kg oil). Other nonlipid components present in the oil include chlorophylls (11-19 mg/kg oil) and carotenoids (1.0-3.5 mg/kg oil).
• The standards are unique to avocado oil, where cold-pressed avocado oil is recovered by mechanical extraction at temperatures less than 50°C, without solvents; water and enzymes can be used. These standards are important, as the production and culinary consumption of cold-pressed avocado oil, with its light, distinctive flavour, is increasing worldwide.