Avocadoil Kosher 100% Avocado Oil - Passover Description:
Know the great flavour:
Get to know the avocado, otherwise known as Persea Gratissima. Although avocado trees were first discovered in the marshy regions of South America, growers began cultivating avocados in Central America and there is even evidence that avocado trade already existed in Mexico two thousand years ago. Nowadays, avocado trees are grown in tropical and subtropical regions across the globe. Avocado oil was one of the first vegetable oils to be used as a "beauty oil" by the ancient tribes of Mexico and Arizona. The oil was also popular among the Aztecs.
The avocado tree is a large evergreen tree with small flowers appearing in the spring in large clusters. The avocado fruit grows primarily in the summer months and ripens – depending on the variety of the plant – from the end of September to the end of May. Since its arrival in Israel in the early 1920s, the avocado has become one of Israel’s most successful commercial crops. Israel’s total avocado acreage amounts to approximately 12000 acres and its annual production – which is largely designated for
export – ranges from 60 to 120 thousand tons. In Israel, the avocado enjoys optimal conditions and is under the supervision of the Israel Plant Council and the Israel Avocado Growers Association. The avocado fruit is considered to be Israel’s second largest fruit export after citrus, and it has earned a great deal of popularity in European markets.
Quality all the way to the bottle
Avocadoil is made from top quality fruit picked from the groves of the Land of Israel. The oil is coldpressed from the rich, fleshy pulp of the fruit, which is not picked until it reaches an oil level of 9%. Fifty fresh avocado pears are needed to produce one liter of oil.
The oil production process
01 The fruit is picked, undergoes a stringent sorting process, arrives at the processing room and is dipped in a special bath.
02 The fruit goes through an inner conveyor belt to a production system that separates its usable flesh from the kernel and the skin.
03 The rest of the fruit is ground into an avocado paste (guacamole), which is then conveyed to malaxers where the fruit particles sink and the oil begins to surface.
04 The extracted oil is conveyed through sealed stainless steel pipes for storage in special tanks in the cold room.
05 Dark bottles that protect against visible light and UV radiation are used to bottle the oil before it is sent to its final destination.
A little goes a long way
Avocadoil boasts a delicate, smooth, fruity taste that brings out the flavor of the dish it is added to, without dominating it. Avocadoil has a distinct green color as well as the aroma of this exotic fruit. Its concentrated taste and texture makes it possible to achieve optimal results since a little goes a long way compared to other oils.
The secret is in the pressing: The quality of an oil is determined by two factors: the pressing process and the acidity level.
First cold pressing: Avocadoil undergoes a brief cold pressed process that keeps its nutritional values. This is a purely physical process that combines low temperature pressing with a sealed system that prevents oxidation. The cold pressed process preserves the oil’s quality and good taste. The result is a delicate, pure, exceptionally tasty, extra virgin quality oil (i.e. pressed only once).
Low acidity level: An oil’s acidity level is determined by the percentage of fatty acids prone to oxidation. The lower the acidity level, the higher the quality of the oil. Lowacid oils are more delicate and do not leave an acrid aftertaste. The acidity
level of cold pressed Avocadoil is 0.2%!
Smoke point: An oil’s smoke point is the point at which the oil begins to break down to leave a smoky residue in the in the oil as well as the food in which it’s used in, cooked or baked. These smoke particles are detrimental both to the oil’s nutritional value and culinary quality. The smoke point of Avocadoil is 250 degrees Celsius (482 Fahrenheit) this is the highest of all cold pressed vegetable oils. As a result, it is suitable for sautéing, stir-frying and deep-frying
Unique fatty acid composition: Avocado oil is rich in monounsaturated fat and contains very little saturated
fat. Avocado oil contains no trans fatty acids. Consuming monounsaturated fatty acids as part of a balanced diet support heart and cardiovascular health.Monounsaturated fat is considered to be one of the most important components of the Mediterranean diet.
An ideal source of vitamin E: Avocado oil boasts a high Vitamin E (tocopherol) content; Vitamin E is a powerful antioxidant that supports heart and cardiovascular health.Avocado oil boasts a high Vitamin E content. One tablespoon (15 ml) of avocado oil provides about 19% of the recommended daily intake of Vitamin E
for adults and about 35% to 50% of the recommended daily intake of Vitamin E for children and teenagers.
Phytosterols: cholesterol fighting oil: Phytosterols – molecules whose chemical structure is similar to that of cholesterol – occur naturally in vegetable oils. Numerous clinical studies have shown that phytosterols supports healthy cholesterol levels. Beta-sitosterol, which makes up approximately 90% of the phytosterols in avocado, has also proved to be an antioxidant.
Carotenoids: much more than a color: Avocado oil is rich in carotenoids, a large family of pigments (phytochemicals)
responsible for the yellow, orange and red colors of fruits and vegetables. Carotenoids work like antioxidants which supports health. The human body is only capable of absorbing a very small quantity of the carotenoids contained in food. According to research conducted at Ohio University, adding avocado oil to
salad facilitates the absorption of carotenoids from other vegetables in the salad. The studies further demonstrated that carotenoids are better preserved in cold pressed oils than in hot pressed ones.
Lutein: the internal protective goggles: Avocado is one of the highest fruit sources of lutein - a natural pigment of the carotenoid family and a powerful antioxidant. Lutein supports eye health.
Chlorophyll: a greener shade of health: Avocadoil gets its deep green color from its high chlorophyll content (40-60 ppm). Chlorophyll is a green pigment with an antibacterial effect; as such, it is a common ingredient in antibacterial drugs.
Adherence to international standards
• HACCP (Hazard Analysis Critical Control Point)
• The quality management standard is (ISO 9001:2008)
Avocadoil Ind. boast a unique, fully automated factory. The company’s state-of-the-art oil press equipment produces Avocadoil from premium quality, ripe, Israeli-grown avocados. The cold pressing process involves no chemical extraction, heating, refining, bleaching or deodorizing (unlike inferior quality oils).
The result is extra virgin quality (i.e. pressed once only), pure, delicious and KOSHER gourmet oil. We use dark green glass bottles in order to protect the pure oil from the harmful effects of sunlight and artificial light.
Great reasons for Avocadoil
Cold-pressed from the rich, fleshy pulp of avocado pears, Avocadoil is revolutionizing 21st century gastronomy. Avocadoil is exquisitely tasty, subtly fragrant, unusually versatile and surprisingly good for your health. What more could you ask for in a food ingredient? Comparable (and even superior in some respects) to the finest olive oil, Avocadoil can be used as a condiment or dip, for salad dressings and cold dishes, and for cooking. Some of the world’s most prominent chefs have endorsed Avocadoil. By itself, oil connoisseurs and gourmet chefs prefer Avocadoil to olive oil as it lacks the sharp, bitter “bite” and oily aftertaste of olive oil. Pleasantly mild with a gentle nutty flavor, it enhances, rather than dominates food. This is particularly important with such delicately flavored foods as fish, chicken and veal.
With its high smoke point (250ºC/482ºF as compared to 208ºC/406ºF for olive oil), Avocadoil is ideal for various cooking techniques such as sautéing, stir-frying and deep-frying. Avocadoil has a low acidity level,contains zero cholesterol and has very little saturated fats, but is rich in monounsaturated fatty acids.Thanks to its high Vitamin E content, Avocadoil is beneficial to the skin – hence its widespread use in skin care products. Join the global culinary revolution with Avocadoil
a unique product brought to you all the way from sunny Israel!