AHUACATLAN 100% Pure Avocado Oil derives its name from the region of world’s finest avocado’s in Michoacan, Mexico. Each avocado is selectively handpicked, then takes a short journey to the factory. Here they are washed and the skins are peeled, before the fruit and seed undergo a natural cold maceration treatment.
The avocado’s pulp, depending on the variety and the ripeness of the fruit, can reach up to a 25% fat content, in average 15 – 19%, allowing extraction levels at around 10%. This oil has a high level of unsaturated fatty acids. One of the main content is a sterol, called phitosterol, that has similar characteristics to lanolin and has been greatly accepted in cosmetic uses.
Current trends towards people’s health and well-being have made the food industry look for new alternatives.
The qualities of this oil make it a great option for culinary use: high smoke point (260ºC) higher fatty acids level than any other cooking oils, great protein and vitamin content, low sodium, neutral flavor and attractive color.
I tried using Ahuacatlan 100% pure avocado oil for cooking since one of its attributes is a very high smoking point–a whopping 520°F. I poured enough oil into a sauté pan to lightly coat the bottom. I breaded chicken cutlets and then pan fried them. The cutlets did not stick to the pan and the oil did not smoke. These were noticeable improvements over my usual method involving olive oil. I will definitely switch to avocado oil next time I stir-fry.
I also made a basic salad dressing with the avocado oil, balsamic vinegar and spices. It was light and delicious and I would again consider using it in place of olive oil.
According to my research, avocado oil is high in vitamin E and is frequently used in cosmetics because of its regenerative and moisturizing properties. Hey, maybe this stuff would make a good night cream! I think I’ll give it a try.
Review by Debi Lander, Freelance Journalist, Blogger and Photographer
There is avocado oil and there is Ahuacatlan Avocado Oil. What a treat. The company claims, “Its name from the region of world’s finest avocado’s in Michocacan, Mexico.” I’d have to say, that may well be true as the flavor of this oil is exceptional and so are the nutritional statistics. Plus, it has a high smoking point, so you can really get it hot.
In addition to the traditional avocado oil that is ideal for sautéing just about anything, they also offer a onion infused oil, lime infused oil, and garlic infused oil.
I tested these several different ways. On some corn chowder and chicken and dumplings soup, I drizzled some of the Ahuacatlan Avocado Oil Onion Infused. It was perfect. Then I tried the onion for some scrambled eggs, which was ideal.
The Ahuacatlan Avocado Oil Lime Infused let me really play. It’s an ideal substitute for butter in cake batter, or scones—what a delightful flavor and healthy. I also like it drizzled over a white fish, and it works well drizzled on clam chowder or seafood bisque.
The Ahuacatlan Avocado Oil Garlic Infused is perfect to use instead of butter in mashed potatoes–easy, delicious and healthy. It also works well to sauté mushrooms, zucchini, and eggplant. Another dish I will use it in is risotto and cous cous.
My head is spinning with all the different uses available.
I’d strongly encourage you to check out their website are read about their processing method—exceptional care is taken to produce a fine product. That is where I saw its good scores on an oil comparison chart. It is just a little better than olive oil. I like the fact that it is a healthy oil that has a delicious taste. I like to cut calories wherever I can and eat more nutritiously, but not sacrifice flavor. This product did a great job of convincing me. I look forward to experimenting more.
Review by Maralyn D. Hill, President of the International Food, Wine and Travel Writers Association
Ahuacatlan Avocado Oil is rich, buttery and clean tasting with none of the bitterness or pungency of extra virgin olive oil, yet many of the same health benefits. Like olive oil it contains oleic acid, a monounsaturated fat that may help to lower cholesterol.
It makes a great all purpose cooking oil and performs very well with high heat. I used it to cook onions and peppers with high heat and also to fry an egg using very low heat. On it’s own it has a very mild herbal flavor; you may detect the lightest avocado flavor, but it is extremely mild. Use it sauté vegetables when you want nothing to mask the flavor of the ingredients themselves. It can also be used in salad dressing, for dipping bread in or in marinades, etc. It’s particularly good with mild vinegars or citrus juices like lemon and lime juice to make a light dressing.
Because it has a high smoke point (491 degrees) it’s perfect for grilling or wok stir frying since it will not break down or burn and does not add any flavor at all to your dishes. It can also be used successfully in baked goods that call for vegetable oil such as sweet or savory quick breads.
The garlic flavored oil has a toasty sweetness that does not overpower. It’s great instead of butter for garlic bread and as a finishing touch to delicate ingredients like fish, seafood, vegetables and bitter greens, either cooked or raw. It’s also great on a baked potato!
Review by Amy Sherman, freelance writer, cookbook author and recipe developer
I love to use infused oils to enhance the natural flavors in a dish… but, I have never [knowingly] tried avocado oil. So when I excitedly ripped open the box containing Ahuacatlan 100% Pure Avocado Oil, I immediately created a recipe in my head (to follow) that would allow me *really* taste the flavor of the oil—I wanted it to sing. The color, aroma, and consistency do not differ much from a high-quality olive oil, but the flavor and mouthfeel is completely unique… quite rich yet subtle, and not the least bit overbearing to the other flavors in the dish. And the finish is long, lingering on my palate like an aged pinot from Central Coast California. My recipe idea, which turned out to be simply amazing and a hit with all of my friends: a simple bean salad with avocado slices. This salad proved to be a great addition of protein to salads and wraps for lunch throughout the week… it was also amazing on its own and direct from the Tupperware as a midnight snack.
Bean Salad with Avocado Oil and Cilantro
- 2 cups black beans (drained)
- 2 cups white navy beans (drained)
- 2 Tbs. cilantro (chopped)
- 2 Tbs. red onion (minced)
- 2 Tbs. yellow or orange pepper (diced)
- 1 ½ Tbs. black currents
- 1 ½ Tbs. Ahuacatlan 100% Pure Avocado Oil
- Juice of ½ lemon
- Garlic powder to taste
- Salt and pepper to taste
- Avocado slices (garnish)
- Paprika (garnish)
Combine beans, peppers, currants and avocado oil in a large mixing bowl and stir. Add onion, cilantro, lemon juice, and garlic powder, stir to incorporate. Season to taste with salt and pepper. Transfer to a serving dish and garnish with avocado slices. Dust with paprika for a gourmet presentation.
Review by Stefanie Payne, Executive Editor at CityRoom Inc. and Oenologist.com
Besides being among of my favorite fruits, avocados (and avocado oil) are gaining in popularity as more is known about their many health benefits. They are rich in monounsaturated fats, antioxidants, vitamins and nutrients, magnesium, beta-sitosterol, omega-3 fatty acid, lutein, folate and fiber.
I tried the Ahuacatlan Avocado Oil as a bread dip with balsamic vinegar. The bread was focaccia which made me think that the next time I bake it, I will use Ahuacatlan Avocado Oil instead of olive oil (but still including the chopped olives).
In addition to its rich taste, Ahuacatlan Avocado Oil is a superior cooking oil. It is well known that garlic shares many of the same benefits of avocados (plus keeping vampires at bay).
My favorite use of the Ahuacatlan Avocado Oil and Garlic is my recipe, Pesto a la Mexicana.
- 2/3 cup packed coarsely chopped fresh basil leaves
- 1/3 cup grated Parmesan cheese (mix with Romano, if you wish)
- 1/3 cup Ahuacatlan Avocado Oil and Garlic
- 2 or 3 tablespoons piñones (pine nuts) (depending on how much you want the pine nuts to influence taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon finely ground pepper
Place ingredients in blender and blend at high speed until mixture is uniform in consistency.
Serve over your favorite pasta.
¡Buen provecho! Buon appetito!
Review by John Lamkin, Journalist, Photographer, and Board Member & Global Membership Chair of the International Food, Wine & Travel Writers Association
Olive oil gets so much press it’s often simply referred to by the initials EVO (extra virgin olive oil), assuming everyone knows what those letters stand for.
But there are other oils that deliver flavor too. Ahuacatlan avocado oil from Mexico is one of them.
This oil comes from the state of Michoacan, which is the largest avocado producer in Mexico. It’s imported and distributed by Storino’s Quality Products of Glendale, Arizona.
I expected this to be just another pleasant flavorless oil, but I discovered that it has a delicate nutty flavor that makes it excellent for salads, even sweet fruit salads.
Because it doesn’t burn at high heat, it is practical for cooking. I’ve browned pork in it for a stew, and I mix it with vegetables that I’m going to roast.
Storino’s line includes flavor-infused avocado oils too. Of these, I’ve only tried the garlic oil, and it is outstanding. The flavor is so natural. You could pour it over cooked pasta, toss in some tomatoes and fresh basil, and you’d have a great dish.
These are very good products, fresh tasting, versatile, and, aside from any healthy aspects they may have, they qualify as kitchen basics, not as novelty ingredients that find their way to the back of the cupboard and are soon forgotten.
If you love making fajitas, stir-fry, grilled meats, salads, or most any dish that calls for oil, you will love Ahuacatlan 100% Pure Avocado Oil and it’s zesty cousin, Ahuacatlan 100% Pure Avocado Infused with Garlic.
The avocado oil has a silky, smooth texture and neutral flavor profile that makes it ideal for cooking almost any cuisine, but it’s especially versatile in Mexican inspired dishes. If you are like garlic flavor and are making stir-fry or something Mediterranean, try using the garlic infused version instead of olive oil, it will make you a convert.
To get an idea of just how versatile and this avocado oil is, try my easy steak quesadillas. These quick, easy snacks are fun to make and can also be made with chicken, shrimp, or vegetables.
Take about one pound of flank steak, rub it generously with the avocado oil and a bit of fresh lime juice and soy sauce on both sides. Then rub kosher salt, chili powder, ground cumin, and your favorite hot sauce over both sides of the steak and let the meat marinate for about half an hour in the refrigerator covered with plastic wrap.
While the flank steak is marinating, thinly slice red onions and green and red bell peppers into thin julienne strips. Make a quick pico de gallo, some guacamole, and gently brown both sides of four, six-inch flour tortillas on an open gas flame (believe it or not you can also do this right on your glass-topped electric stove too).
Place a grill pan or cast iron skillet on high heat on the stove and get it very hot. Add a teaspoon of avocado oil to the pan and get it hot. Remove the flank steak from the refrigerator and place it in the center of the pan. Cook the steak until it’s nicely browned on the bottom, about eight to ten minutes, and then flip the flank steak over.
Continue cooking the other side until the meat reaches your preferred doneness—medium is usually best for quesadillas—and once the meat is cooked to the right temperature, set it aside to rest for about five minutes. While you’re waiting, sauté the onions and peppers in the same pan until they are nicely charred and cooked. Then thinly slice the flank steak, cutting against the grain of the meat, into long strips and combine it with the peppers and onions. Divide this evenly between the flour tortillas and add hot sauce if you like a bit of heat with your food. Fold over the tortillas, top with pico de gallo and guacamole, grab a cold one, and get ready for a tasty snack.
Remember, when you need terrific oil for cooking, reach for Ahuacatlan 100% Pure Avocado Oil and Ahuacatlan 100% Pure Avocado Infused with Garlic. And the next time you go to the grocery store, hug an avocado.
Review by Chef, Summer Whitford
Many avocados gave their lives for the 16.8 ounce bottle of Avocado Oil I now possess. I, for one, very much appreciate their sacrifice.
In my opinion Avocado Oil rivals and in most cases even surpasses olive oil. It’s virtually tasteless so it easily takes on the flavor of whatever food is being cooked. I tried a fried fish recipe that had you coat cod in a seasoned mixture of flour and mashed potato flakes. After heating the Avocado Oil in a fry pan, I slipped the fish onto the hot oil and let it sizzle. Even though the oil was hot enough to crisp the fish crust, there was no smoke and consequently no bellowing of our insistent smoke alarm. I savored every bit of that fish because it tasted better than any other I’ve made at home.
This oil sells for almost half the cost of the same size bottle of extra virgin olive oil and comes with a ton of health benefits. It’s rich in antioxidants which help decrease the risk of cancer and heart disease; contains lutein, which is an antioxidant that helps maintain good eyesight as we age and it’s high in Vitamins A, E, D and potassium.
I’m definitely a convert and hope to see my continued use of Avocado Oil lower my cholesterol as others have said it does.
Review by Heather Larson, Travel Writer and Resident Expert on the Pacific Northwest