5 replies to this topic

[Chris Hennes]

I was just reminded of the existence of avocado oil by this topic on rancidity: I don't usually have any on hand, but I've had a vinaigrette made with it at a restaurant, and I think that's it for my experience with the stuff. What do you all do with it?

[Panaderia Canadiense]

When it's available down here (and therefore very fresh, as the producers are about 10 km from me), I like to use it with potatoes - cut very thinly most of the way through, drizzled with avocado oil, then sprinkled with cinnamon and cloves and baked. Very tasty.

[Ashen]

I like the flavour of extra virgin avocado oil on salads or in finishing dishes. A bit of it when making guacamole really bumps up the creaminess factor if you have less than perfect avocados. The less expensive refined avocado oil has less flavour but an extremely high smoke point and is my preferred oil for grilling season. Grilling over the heat of lump charcoal many oils give a faint scortched oil taste to foods where as I find with its higher smoke point , there is a cleaner taste.

[Heartsurgeon]

What do I do with it?
I purge it with this to keep it from going bad. In fact, I use this same stuff to keep walnut oil, Bronte pistachio paste, anything expensive from spoiling (along with refrigeration). Highly recommended. Comes with a long slender tube that you attach to the nozzle, insert into the oil container, several puffs of inert gas later, replace the screw cap, lid or cork, and its like you never opened the container.

http://www.amazon.co...7016185&sr=8-16

[TheCulinaryLibrary]

Try dipping your bread in buttery Avocado oil before dipping in Dukkah.

"Avocado Oil ......................................................................................................................................................................................................................
One of the few oils extracted from the fleshy pulp rather than the kernel or seed of the fruit (along with palm oil). It has the highest smoke point of the edible oils at 520°F. This would usually mean a good oil for frying; however, this is not the case, as avocado oil turns bitter when heated. It has a pale, delicate, green-yellow color and a sweet flavor and is an excellent carrier of both sweet and salty flavors."
Alchemy of the Mortar & Pestle, Vol.1. The Culinary Library, chapter, Athereolea.

[andiesenji]

I use it when I saute foods with delicate flavors. Trout is a favorite, catfish, etc. But I also use it in salad dressings - although I also like olive oil, the avocado oils is excellent in bread salads, with tomatoes and sweet onions - I usually toss in some sugar snap pea pods too.