The INCI name for Avocado Oil is Persea Gratissima (Avocado) Oil.

Based on the available information, the bulk packaging options for Avocado Oil may typically include:

1. Plastic Bottles - Various sizes suitable for different quantities, often used for easy pouring and storage.
2. Plastic Jars - Ideal for larger quantities, providing a secure and airtight seal.
3. Bulk Drums - Common for high-volume orders, offering a cost-effective solution for large-scale usage.
4. Totes - Large containers designed for bulk transport, often

Shelf Life of Avocado Oil:

• Refined Avocado Oil:

  • Unopened: 12-18 months
  • Opened: 6-8 months

• Unrefined Avocado Oil:

  • Unopened: 6-12 months
  • Opened: 4-6 months

Storage Tips: Store in a cool, dark place to maximize shelf life and prevent oxidation. Always check for rancidity by smell and taste before use.

Storage Guidelines for Avocado Oil

1. Keep Away from Light: Store avocado oil in a dark place, such as a cupboard or pantry, to prevent oxidation and rancidity caused by light exposure.

2. Use Dark Glass Containers: If possible, transfer the oil to dark glass bottles, which help protect it from light. Ensure containers are clean and dry.

3. Seal Tightly: Always keep the bottle tightly sealed to minimize air exposure, which can degrade the oil.

4. Cool Temperature: Store in a cool environment, ideally below room temperature. Avoid storing near heat sources like stoves.

5. Avoid Refrigeration: While refrigeration can extend shelf life, it may cause the oil to solidify. If refrigeration is necessary, allow it to return to room temperature before use.

By following these storage tips, you can prolong the freshness and flavor of avocado oil.

Avocado oil is made through a careful process that begins with selecting high-quality avocados. Here’s a concise overview of how it is produced:

1. Harvesting: Ripe California avocados are handpicked to ensure quality.

2. Washing: The avocados are thoroughly washed to remove any dirt or contaminants.

3. De-pitting and De-skinning: The avocados are then de-pitted and de-skinned, leaving only the pulp.

4. Pressing: The pulp is pressed to create a thick green paste.

5. Centrifugation: This paste is then processed in a centrifuge, which spins at high speeds to separate the oil from the water and pulp. The oil, being less dense, rises to the top.

6. Collection: The extracted oil is collected, resulting in pure, unrefined avocado oil.

This method ensures the oil retains its natural flavor and nutritional benefits, distinguishing it from homemade methods that may not fully separate the oil from the pulp.