Avocado oil, extracted from the pulp of ripe avocados, is a natural and healthy oil option. It is rich in unsaturated fatty acids as well as vitamins A and E, making it great for cosmetic applications and food prep alike. Plus, it has a higher smoke point than a lot of other oils, so you can use it in all kinds of cooking!
What’s more, avocado oil is suitable for those with dietary restrictions or preferences, as it is accepted on the Paleo and Whole30 diets and is completely vegan. It is definitely a pantry staple of mine, but it does require proper storage, so the taste is not affected. Let’s look into the best practices for storing avocado oil!
How To Store Avocado Oil?
Choosing the right container is the first step in ensuring the longevity of your avo oil. Opt for containers made of dark-colored glass or opaque materials that can effectively block out light. Most store-bought varieties will automatically package their oil in these, and if they have not, then I wouldn’t buy it to begin with. This is important because exposure to light can degrade the oil and cause it to lose its nutritional value and taste. Also, make sure the container has a tight-fitting lid to prevent air from oxidizing the oil.
Avoid plastic for storing avocado oil, as it can leach chemicals into the oil over time and make it taste like plastic. Instead, opt for non-reactive materials such as glass or stainless steel containers, as they won’t affect the flavor or quality of the oil.
When finding the right storage spot, keep in mind that heat and light can accelerate the oxidation process, leading to rancidity and a decrease in the oil’s nutritional value. Therefore, choose a cool and dark place in your kitchen away from direct sunlight or heat sources like stovetops or ovens. A pantry or cupboard that remains relatively cool throughout the day is the perfect spot.
In warmer kitchens, storing avocado oil in the refrigerator is an option, but refrigeration does cause the oil to thicken and almost solidify. If this happens, allow the oil to come to room temperature before using it to restore its original consistency.
Can You Freeze Avocado Oil?
If you want to prolong the shelf life of avocado oil beyond refrigeration, freezing is also a viable option. Freezing avocado oil helps maintain its freshness and protects against oxidation if you know you won’t use it before the expiration date.
To freeze avocado oil, simply pour it into an airtight container, leaving room for expansion. If you want to freeze it in small portions, an ice tray works well for this! Keep in mind that freezing may cause the oil to solidify and alter its texture. If this happens, give it a brisk whisk to see if that helps.
How To Defrost Avocado Oil
To thaw the frozen avocado oil, defrost it by placing it in the refrigerator overnight or allowing it to gradually come to room temperature. Avoid microwaving or directly heating the oil, as this could result in uneven thawing and potential quality decline.
How Long Does Avocado Oil Last?
The life of avocado oil is generally around 1 to 2 years, extending until the indicated date. Once opened, unrefined avocado oil maintains its quality for approximately 6 months, while the refined variety can last a few months more. It’s important to note that these timeframes are rough estimates and may vary depending on the brand. Always refer to the product label for specific recommendations.
| Pantry | Fridge | |
| Avocado oil, unopened | Best-by (1-2 years) | Best by (1-2 years) |
| Unrefined avocado oil, open | 4 – 6 months | 6 – 9 months |
| Refined avocado oil, open | 9 – 12 months | 9-12 months |
How To Know When Avocado Oil Is Rancid?
If you store it right, avocado oil is pretty stable, but it can go rancid. The things to look out for are:
- An unpleasant, stale, or chemical-like odor reminiscent of play-dough or nail polish remover. Fresh avocado oil should smell pretty neutral.
- Visible changes such as altered color or texture, except for minor cloudiness or crystallization. If stored in a cold location (e.g., the fridge), these changes may be normal, but if they do not resolve once at room temperature, it may be best to discard the oil.
- A harsh, acidic, or overall unpalatable flavor, even if it appears and smells fine. This indicates oxidation and means your oil is going to taste nasty!
FAQs
Look for cold-pressed, unrefined avocado oil with a vibrant green color. Always buy the oil in a dark bottle!
Avocado oil is nutritionally superior to many other refined seed and vegetable oils. Packed with oleic acid, polyunsaturated fats, carotenoids, and other antioxidants, it supports heart, skin, and eye health.
Certainly! Avocado oil is an excellent choice for everyday cooking, and it works in most dishes because of its buttery taste. It is a fat, though, so always consume it in moderation.
My guess is that it is because avocados themselves are expensive! I recently looked into making my own avocado oil, and it would have cost me about 80 dollars just to make a small bottle!
Yes, there is virgin avocado oil, usually cold-pressed and unrefined, and then there is the refined kind. The virgin kind is healthier, but the refined kind has a higher smoke point. There are also variations depending on what type of avocado is used to make the oil, but I have only ever experienced very, very subtle flavor differences.
Virgin, unrefined avocado oil is green! The refined version is yellow.
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