Several months ago, while lunching at a taco stand… A mysterious stranger handed me a bottle of this lush green oil.
Cold pressed from “natures miracle fruit” (hint, not olives), this Avocado Oil would make me question everything I thought I knew about fats, oil, and eating healthy.
I still wasn't quite convinced...Until after he explained the incredible facility where this oil was pressed...And why buying oils from the grocery store was downright dangerous… And just like that...I fell into the rabbit hole... saw the seedy underbelly of “Big Food” oil, and discovered the ugly truth about “good fats”READ THE TRUTH
BAD FAT - like “trans fats” can cause heart disease and obesity. That’s the kind of fat they put in snacks, baked goods and processed food - like fast food.
GOOD FAT - like EVOO, on the other hand - is super-healthy for you... and can actually help lower blood pressure, supply you with essential nutrients and even help you lose weight. That’s all good.get 50% off today's order
Most “good fat” you buy at the grocery store (and even health-food stores) is actually not very healthy for you. In fact, some of it is even downright toxic. After really digging into this... I found tha treal, genuine, authentic “good fat” is really hard to find and expensive to buy. And here’s what “Big Food” doesn’t want you to know. Our bodies need “good fat”. Without it, you’re at risk for a myriad of chronic diseases. You see, when you eat “good fat”... your body uses it to lower cholesterol, lower inflammation, and even prevent cancer! One way it does this is by boosting your body’s ability to suck up way more nutrients than usual from the food you eat. (You actually only absorb a tiny fraction of nutrients when you eat vegetables without eating “good fat” with it).
I’m John Cawrse. I run a little company called Ava Jane’s Kitchen. We search the world for hard-to-find, healthy foods that are not available to the average American.
I also have a near obsessive passion for uncovering the real truth behind the food we eat. And that’s what landed us here, but a little back story…
On a surf trip to Mexico a few years ago with my family, I fell in love with organic, hand-harvested sea salt produced by local entrepreneurs called “salineros” (salt-farmers).
And ever since, I’ve been obsessed with searching the world and sharing these unique, healthy, and artisan foods with people across America (and the world)... including this latest venture...
Premium, cold-pressed, extra-virgin Avocado Oil... delivered fresh, right to your doorstep.90-day risk free trial
Let’s get back to that sunny afternoon. The taco joint was called Itacate. Itacate is a little “hole-in-the-wall” that serves up some truly phenomenal meat and vegetarian tacos with all natural ingredients. The chef prepares your food fresh... right there, in front of you.
I probably end up eating there at least a couple of times a week. Well on one of these occasions, my friends and I were chatting about business when out of nowhere, a random stranger from the next table leaned over and asked a question.
“Hey, are you guys on a sales trip or something?” He said his name was Andrew from New Zealand (of all places) and he’d just arrived in town with his family. Stranger yet... he started rambling on about trying to sell avocado oil in the USA. He said avocado oil was one of the world’s most flavorful, versatile and healthiest oils.
We talked for a while, and he pulled a bottle of oil out of his backpack, handed it to me and asked me to try it. The bottle was tinted dark, so you couldn’t really see what was inside. A few days later, a couple families (including my daughter Ava and her schoolmate) headed out for a vacation -- a couple weeks of hanging out on the beach with the kids and having a good time. I tucked the bottle of avocado oil in my bag.
And then after what seemed like a few days... it was all gone. I couldn’t believe it. So green, so luxurious. The taste was unlike anything I’d ever had before… But can it really be as HEALTHY as that New Zealander made it out to be? Could it really be better than EVOO? I had to find out. So I decided to do some serious research. That’s when I found myself in some “heavy” stuff...
Trouble is… None of it’s true.
Now, we all know about how bad trans fat is for us... How it’s almost universally used in snacks, baked goods, stick margarine, and a whole bunch of other processed foods. We know how it’s a chemically “corrupted” fat that’s both highly addictive and devastating to our health...
Now the Harvard School of Public Health says trans fats may be responsible for 30,000 deaths each year . And, we know that because of public backlash against this deadly fat, food manufacturers are switching to healthier alternatives.
Nobody questions these facts.
Food producers are just swapping out the trans fat with other chemically altered fats... the most common of which is technically referred to as “interesterified” fat. That’s a long, scary word, isn’t it?
Next time you’re shopping for snacks, baked goods, or even salad dressing, take a look at the label. If it says “fully hydrogenated vegetable oil”, “palm oil”, or even just “vegetable oil”... there’s a good chance that is “interesterified” fat.
Because these fats have been chemically altered from what’s in nature, the body can’t process them properly. And they cause a whole range of nasty side-effects like obesity, heart disease, and diabetes. So even foods labeled “trans fat free” can be just as dangerous.
Thankfully, we can avoid them by cooking fresh food in our own kitchens or eating at restaurants that don’t use processed foods. We can turn to other “natural” vegetable, seed and nut oils... oils like canola, sunflower, or peanut oil. These oils are loaded with what’s called polyunsaturated fats... the most common of which are Omega 6s and Omega 3s.
And these fats are actually very important to your body. They’re fundamental building blocks for your cells as well as being a key source of energy.
A study published in the Journal of Internal Medicine found that the consumption of Omega 3s lowered people’s blood pressure. Since your body can’t produce these fats on its own, you have to get them from your food or supplements.
However, there’s a problem with the polyunsaturated fat found in most cooking oil… Because big cooking oil manufacturers use crops that are cheap in mass quantities, almost all vegetable oils have an unbalanced ratio of Omega 6s to Omega 3s... going up to 40:1 and even beyond.
What happens is that your body creates a lot of “sparks” (known as free radicals) when it burns Omega 6s without the “spark control” of a near equal amount of Omega 3s.
Unchecked, these free radicals go on to cause a whole bunch of unwanted consequences like inflammation, increased blood pressure, decreased immune response, and cancer. You have to supplement vegetable oil with high amounts of extra Omega 3s from other sources.
Left for extended periods in storage... on the shelves of grocery stores or in your cupboard... it starts to deteriorate. And to make it worse, polyunsaturated fats also “oxidize” whenever you heat them up (i.e. 99% of the time you go to cook with them). That means the oil breaks down into “undesirable” and carcinogenic (cancer-causing) components.
To combat this, almost all of the cooking oil you buy in stores gets “refined”. On the surface, this sounds innocent enough... like they’re just removing impurities and other non-essential ingredients.
To start, the oil gets “washed” with chemicals like NaOH (a corrosive base used to burn open clogged sinks and drain pipes) and H3PO4 (a highly corrosive acid used commercially for degreasing windows). This strips away all kinds of natural vitamins, nutrients, and antioxidants that your body needs for good health.
Next, the oil gets “scorched” at temperatures up to 500 degrees Fahrenheit in order to deodorize it (i.e. remove any trace of the “rancid” smell). And at this extreme heat up to 1% of the molecules in the oil (something you eat every day) are turned toxic. Researchers have tested these toxic molecules and found that in too great a quantity they lead to cancer, coronary heart failure, and even death.
So why do oil producers do all of this? Two words... shelf life.
Natural oil is just like any other fresh food. Over long periods of time, light and oxygen break the oil down, and the oil starts going bad.
Sure, there are ways to extend the life-span of natural oils. But why bother with that hassle? By chemically stripping away all the healthy vitamins and nutrients from the oil, it becomes “stable”. And it can last for AGES on the shelf.
- It’s “expensive” to process oil using advanced technology that protects it from light and oxygen.
- It’s “expensive” to package the oil in packaging that blocks light and keeps the oil fresh longer.
- It’s “expensive” to use high quality raw ingredients and not just throw in whatever they want to (since it’s all going to get refined anyways).
So most corporations simply go with the cheaper route. They refine the oil to death. They sell a bland, potentially toxic oil in cheap, plastic bottles. And they rake in the profits.
The only problem is... the cost doesn’t disappear. It just gets passed along to the end user... to us. We end up paying a steep price in terms of poor health, disease, and even death.
Fat is a structural component for many of your body’s cells... an essential building block so to speak. In fact, fat is the second most abundant substance in the human body (after water)... including in people who are fully healthy and fit.
Just as importantly, fat is the “fuel” for your body’s inner fire. Your body burns it to give you energy for day-to-day living...And when you eat “bad fat”, it’s like trying to put water in your car’s gas tank and expecting everything to run smoothly. Without the right fuel, your body just doesn’t operate properly. Your body depends on “good fat” to stay healthy.
The body typically can only absorb a small fraction of the nutrients found in fresh fruit, salads, and vegetables. A huge percentage of these nutrients get “wasted” because our diet doesn’t let us absorb them.
Part of that is because many of these healthy nutrients (such as Vitamins A, D, E, and K) are what are called “fat soluble”. That means the body can only absorb them in the presence of fat.
A Purdue University study found that eating salad with dressings high in “good fats” greatly boosted the body’s ability to absorb cancer-fighting nutrients and other vitamins from the vegetables.
With 60% of Americans deficient in one or more essential nutrients, such “good fats” may offer a much-needed “support” to our health.
The leading “good fat” is what’s called monounsaturated fat. Featured prominently in the Mediterranean diet (which many doctors praise as increasing lifespan and reducing chronic health problems)... this good fat provides a powerful source of energy to your body. And it’s a vital component in the structure of your cells and membranes.
Consider a recent study published in The American Journal of Clinical Nutrition that found getting enough monounsaturated fat can boost your metabolism and help with weight loss.
The same study also found that monounsaturated fat can even affect your mood... decreasing anger and anxiety.
Whoa! Did you get that? Eating a diet balanced with monounsaturated fat can actually make you feel happier!
In many ways, EVOO is a great oil. It’s got a nice percentage of the “good fats” (like monounsaturated fat) and has low amounts of the “bad fats”. And as “extra-virgin” it’s one of the few oils that’s “unrefined”.
Unfortunately, depending on the quality of the EVOO, it may have a lower heat tolerance than other oils. And with some high temperature cooking (such as for BBQ's or pan-searing meat and vegetables)... it can start to burn.
And as it burns, the oil breaks down, giving off cancer-causing chemicals and toxins.
When you start reading about what really goes on in the olive oil industry, it can feel kind of like you’re in the middle of a TV series on the mafia… Criminals bribing politicians and police officers, Smugglers sneaking oil into Italy under the cover of darkness, Factories tossing in food coloring and other “unknown”, chemicals to make their oil appear “real”... and then stamping any label they feel like on the bottle… The list really goes on...
Except, you’re not in a TV series. It’s really happening! A recent New York Times exposé shared how a group of independent researchers tested and analyzed a whole bunch of olive oils. They found that the oil in seven out of every ten bottles DIDN’T MATCH THE LABEL! Whether it’s refined, cut with other oils, or has a bunch of other stuff like food coloring in it, most EVOO is a fraud!
Now sure, the olive oil industry disputes this. But follow-up investigations have also uncovered lots of fake EVOO (between 46% and 55%). And Italian police recently seized 7,000 TONS of fake olive oil in a single raid.Yikes!
Point being, It's near-impossible to know if the olive oil you're getting at the supermarket is genuine or not. And to get real EVOO, you’d have to fly to Italy, buy it at a high end gourmet store, or pore through research and reports to find one locally available.
It’s a pretty decent oil... It comes low in “rancid” polyunsaturated fats. It’s easy to get it unrefined. And it has a slightly higher smoke point than EVOO (350 °F).
Most of the fat in coconut oil is saturated fat rather than monounsaturated fat. Saturated fats aren’t bad, just incomplete! You still need a good source of monounsaturated fatty acids, like EVOO or EVAO.
Also, it's solid at room temperature making it tough for salad dressings or drizzling over foods, yet the real challenge with coconut oil is the taste of coconut overpowers delicate dishes!
That’s great for certain dishes like Thai food or for some baking. But what about fried eggs? Or for lightly sautéed vegetables? Or over a fresh tossed salad? No, thank you.
The mysterious oil that Andrew gave me. And what I found blew me away.
Avocado oil naturally comes packed with over 20 different vitamins and minerals... including Vitamin E, which boosts your immune system and magnesium, which researchers say helps your muscles move and aids in losing weight
But even more powerful than the many nutrients in the oil itself is it’s ideal fat profile that helps you absorb maximum nutrition from the other foods you eat.
Take carrots for example. You may have heard how they’re good for your eyes. That’s because they have a bunch of super-nutrients called carotenoids that have been shown to lower the risk of heart disease, cancer, and blindness. Problem is... your body can’t absorb these effectively on its own.
Then there’s the flavor of avocado oil. Soft, delicate, not too strong... the flavor enhances rather than overpowers your food. You can use it for just about ANYTHING... salad dressing, sautéing, grilling, or for dipping.
And to cap it all off, EVAO has a high smoke point of 480 °F. That makes it perfect for grilling or pan-searing meats and vegetables. Less smoke. Less carcinogenic chemicals.
Now, all my research left me stunned. I simply had to find out more about this avocado oil. Right away, I picked up the phone and dialed Andrew. And a short while later, my family and I packed our bags and headed to Ciudad Guzman...
Rows of avocado trees can be seen growing on the flanks of the volcano on our drive to the facility. Everything is green and alive. And already, I can tell there is something special about the way Andrew and his team care for EVERY single detail.
Each tree is irrigated, guaranteeing it gets just the right amount of water throughout the year and workers keep the trees smaller than in other orchards I’d seen.
(Andrew’s team shared later that pruning the trees to stay less than six feet tall lets the workers care for and harvest them all by hand.)
Andrew’s team is waiting for me when we arrive. “Welcome to Guzman,” they tell us. After a few introductions, they walk us into the plant’s conference room. On a table sits five clear, glass bottles of avocado oil. Four of them have a pale, golden-white color... just like most oil you find in the grocery store. The fifth bottle, however, is a deep, rich green.
My daughter Ava picks it up to see if the glass is tinted. It isn’t. The color comes purely from the oil. “That’s our oil,” one of the main plant supervisors says....What’s The Difference?
“Most of it is low-grade stuff,” he shares. People will take the bruised and damaged fruits and leftover scraps and press it. Or, maybe they do start with a decent quality avocado, but they’re not careful in their process. They don’t press and process the oil in a way that keeps the healthy nutrients from breaking down. Then, of course, you’re left with a poor quality oil. So you have to refine it.
“Wait... Just like all those other junk cooking oils?”
Same process. It’s a small industry making avocado oil. And no one else is interested in taking the effort or paying the expense to really produce a high-grade oil. While there are a handful of small producers who make a good oil, they really only sell it locally. You can’t find it anywhere.”
So what makes an oil ‘high-grade’?
You’ve got to have the right fruit. You’ve got to have the right process. And then you have got to have the right technology.
“Here, let me show you what I mean,” he says, leading us out of the conference room into what I expect to be the floor of the processing facility.
But it it’s not. It’s a washing station. We put on hairnets. (Ava kept giggling about getting to wear one of these.) We take off our watches and jewelry. We wipe our shoes down with a special hospital-grade cleaner. And finally, we wash our hands with soap... twice.
I feel like a doctor going into a surgery. Only, I don’t think they even wash up this much. Once we pass inspection, we’re allowed to enter the main processing plant.
The room was white and sparkling, just like a high-end medical lab. I couldn’t find a single spec of dirt anywhere. And the floor was so clean I’d be fine eating off of it. Of course, they wouldn’t allow that since it would get the floor dirty.
“As I was saying,” the supervisor says, “You need to be rigorous in all aspects of making the oil. We take things very seriously here.”
He walks over to a small container of fresh avocados, pulls one out and hands it to me. It’s perfectly ripe... no different than the ones I’d cut up to make guacamole with back home.
We continue walking when the supervisor stops suddenly. “Oh wait, you’ve got to see this...”, he says, pointing. I watch as whole, ripe avocados move along a series of roller brushes... water jets pushing away any trace of dust or foreign particles. Then the avocados disappear into another room.
“What happens next?” Ava asks.
“Well, seconds later, another machine strips away the skins and seeds, leaving behind the soft, green flesh of the avocados. “Pretty neat, right?” he says with a grin.
“Anyways, as I was telling you earlier, the final requirement for good oil is the technology. See, the main two enemies of good oil are oxygen and light. They break down the healthy nutrients in the oil. So we’ve adapted our technology to minimize that exposure. That’s why you can’t actually see the oil being made,” he says pointing to where the avocados disappeared. “It’s enclosed to protect the oil through the whole process. Not a single human hand touches it. Everything’s 100% automated.
To the other side of the oil pressing process. A neat row of packaged bottles roll past on a conveyor... each of them capped, sealed, and full of green, luxurious avocado oil.
The supervisor tells me to wait up a moment and walks over to one of the workers packing the oil into boxes. After a brief conversation, he cracks a joke and they both break out laughing. Returning to me with a chuckle, he hands me a bottle of oil.
“Thank you! Though it probably won’t last long. We flew through the last bottle!”
We head back toward the conference room, and I reflect over what I’ve seen... the pride each team member has for their work... the attention to detail... everything, really. I simply had to know more about the craftsman behind it all. So I ring up Andrew... and our conversation turns to the beginning... to what happened with...
So why avocado oil I wondered? What made him realize this was worth doing? He told me he originally planned to produce olive oil, his business partner had done a bunch of research on how it was made and even importing a press.
But the problem with olive oil was its short harvest time So they would have made a big investment with wthe press and then only use it one week a year, two at most. It just didn’t make economic sense.
So one day he was at the pharmacy waiting for a prescription, browsing to kill the time, and noticed a shelf of aromatherapy oils. And on the shelf was a tiny bottle of avocado oil.
Avocados are the second largest crop in our region (in New Zealand). And besides that, the harvest season lasts for several months. So he went back home and did a ton of research. And ended up getting some avocados from a nearby orchard, borrowing a friend’s oil press, and making a small batch of avocado oil.
Well They Sent it to the Lab for Testing… Apparently nobody has ever tried to make high-grade avocado oil before. Everything else was just low-grade stuff.
“They’d never seen an oil with such a PERFECT profile of fats. You know, way more healthy fats compared to unhealthy fats. It completely surpassed any of the other avocado oils they’d seen. And was even superior to the olive oils they’d been testing.
“So that was enough encouragement for my business partner and I to order the Italian press. And we were in full production about six weeks later.”
“And you’ve been doing it ever sense?”
“I have. You know, there’s just something about creating a special product for people. Something fully sustainable and natural. Something that will make a real difference in people’s health.
“And I have to say I’ve been pretty fortunate too. I’ve gotten to consult for a lot of different avocado oil producers. We’re a small and relatively new industry, and it’s fun to have been there from the beginning.”
As I’m sitting there, I reflect over everything I’d seen. Andrew has created something truly extraordinary.
The level of care and craft he puts into every detail blew me away. And his commitment to producing an oil that was completely natural, really healthy for you, and stunningly delicious was awe-inspiring.
Now, Andrew’s a pretty humble guy... someone you could genuinely call “down-to-earth”. But as we talked more, I could tell he was incredibly proud of what he’d built.
The way he could talk on and on about the little details of the process... The way his eyes lit up when explaining how healthy the oil was... The excitement in his voice when he told me all the different uses for avocado oil...
He was, without a doubt...EXPERIENCE IT YOURSELF! 90-Day Risk-Free Trial
Hearing Andrew’s passion for avocado oil... for creating a truly exceptional product that genuinely improves people’s health… I fell completely in love with it all.
Surely there was a reason we’d met in that chance encounter at Itacate, the taco stand back in Sayulita, Mexico.
I thought about how fate had brought us together.
And I just knew... somehow, someway I simply HAD to get this luxurious, green, and “oh-so-good-for-you” oil to as many people as possible.
Andrew had an amazing product. But he needed someone on the ground in North America who knew about distribution... someone who had experience selling premium, healthy products to the USA.
Now -- in a separate life, I distribute organic hand-harvested salt to the USA. So I knew how to do this.
It was a perfect match.
So Andrew and I talked it over and signed a deal. He agreed to produce our avocado oil for us.
Ava Jane’s Kitchen and I invite you to become a founding member of Ava’s Premium Avocado Oil Club – a quarterly subscription to the world’s healthiest and tastiest cooking oil.
Every three months, just weeks after the avocados have been picked, ripened and pressed, we’ll ship you a collection of our best oil... right to your doorstep.
Inside each package, you’ll find 2, 8.45 oz bottles of fresh pressed extra-virgin avocado oil for use on salads, roasted vegetables, barbecues, and more.
And to help you enjoy and savor these delightful oils we’ve partnered with Amy Hunter...
Amy’s recipes have been featured in several major health and natural foods website (such as the Paleo Plan and Skinny Ms). Her recipes help over 20,343 people (every single week) create tasty and nutritious meals at home.
Her focus on healthy, whole food ingredients and dislike of processed food made her the perfect match for our avocado oil.
With your first quarterly package, you’ll receive six gourmet recipes to download (complete with stunning photographs and easy-to-follow instructions) of new and interesting ideas for how to use your luxurious, delicious avocado oil.
Amy will also walk you through how exactly to best use avocado oil in an exclusive, six-week email course, “How to Cook Healthy with Avocado Oil”.
Finally, every other week, you’ll receive a fresh, new recipe from Amy along with tips and tricks for eating healthy.
I can’t wait to hear how YOU use the oil to create healthy, delightful dishes for your friends and family.
That’s why, I invite you to...SEE FOR YOURSELF! MUST TRY ORANGE AVOCADO CAKE
There is no minimum number of quarters for which you must enroll, and you may cancel your membership at any time via email.
But we are limiting Founding Membership to only 500 new members. Once those seats are filled, you will not see this page again, and all new members can only enroll at the $50/quarter membership fee.
But wait -- I’m going to take this one step further...
I understand I’m asking you to take a leap of faith here. You’ve never tried this oil before. How will you know if you like it? I get that.
And that’s why, instead of asking you to commit to ANYTHING right now, I would like to send you...
Here’s what you have to do to get your huge discount. Simply sign up for our trial membership and I’ll ship you a 2 bottles of our finest, healthiest extra-virgin avocado oil straight to your doorstep within seven days. This is a 90-day trial.
After 90 days, I will send you a pre-shipment confirmation email for your next 2 bottles to be shipped to your door at 20% off our regular price, $49.98 $39.98.
Take your time to taste, test, and enjoy your avocado oil.
If you love it, do nothing and your next order will come automatically.
If you don't love it, just respond to any email from us letting us know you do not want to continue.
There is no minimum for this membership. You can always put your subscription on hold when needed. I only want to send you avocado oil that is you can use.GET STARTED NOW
Quite simply, if you don’t fall in love with the extra-virgin avocado oil we send you... just send it back for a full refund . No questions asked.
And please, take your time cooking, tasting, and enjoying our oil. There’s no 30 day, 60 day, or even 90 day deadline. This guarantee is lifetime.
“Fall In Love With This Oil Or Get Your Money Back”
The avocado harvest in Mexico happens nearly year round. However, as Andrew told me, there are certain “peak windows” where the avocados have a particularly high amount of excellent fats in them. And processing avocados at these specific times a year yields the most superior quality oil.
So to ensure an adequate supply of oil for all our members, and to ensure you’re getting the absolute freshest and healthiest avocado oils possible, we only openning Ava’s Premium Avocado Oil Club to new members for a short period 2-4 times a year.
But act quickly, because the invitation will only remain open for a short period.
We love organic avocado oil but our oil is not organic.
Reliable sources of organic avocados are difficult to find worldwide and here in Mexico and are extremely expensive. Our avocados are not organic, however, we hope to have at least one organic orchard in the future.
You might find it interesting that avocados are the #1 fruit/vegetable on the Environmental Working Group’s Clean Fifteen list.
They found that “Avocados were the cleanest: only 1 percent of avocado samples showed any detectable pesticides.”
Our avocados are non-GMO.
Increase my membership by 2 bottles.
Decrease my membership by 2 bottles.
Skip the next delivery.
Delivery every 6 months instead of every 3 months.
I’m not even sure Buckingham Palace has a lawn as carefully manicured as this orchard. Every detail is tended to. And leading our tour is the man responsible for it all -- Jesús, the orchard’s head of operations...
Dressed sharply in jeans, a leather jacket, and a straw hat, he welcomes each of us to the orchard.
Jesús shares how avocados are his life. He grew up helping out in his father’s orchard. And after taking a few years to get an advanced science degree in agriculture, he got a job here at this orchard, where he’s been working for the last six years.
“It’s not just me though,” Jesús tells us. “Everyone is highly qualified here.”
We pile into the back of his pickup truck (to Ava’s delight), and he shows us through what seem to be endless rows of trees. (We learned later that this particular orchard spans over 445 acres and contains well over 17,000 trees!).
Keeping everything watered is a massive drip irrigation system. “We’re very careful about water,” Jesús says. “Each tree is drip irrigated, and we have a reservoir to ensure a consistent water supply year round.”
As we drive, I notice the trees are shorter than at other orchards I’ve seen before. Workers keep them trimmed to just six feet tall. “This lets us care for and harvest them all by hand. No machinery,” Jesús explains. “Here, let me show you...”
He stops the truck and we hop out. We walk over to a tree and watch a bunch of small, green avocados swaying in the wind. They’re right at hand level. Perfect for picking.
“By the way,” Jesús notes, “If a windstorm knocks any avocados over on the ground, we don’t use it. We’re very serious about only processing ‘perfect’ fruits.”
You can catch the pride in his voice as he talks. From top to bottom, they do everything necessary to guarantee the world’s best avocados.
Fresh pressed extra-virgin avocado oil comes rich in many essential vitamins and nutrients.
Here's what they do for your body...
There are three simple tests you can do in the comfort of your home.
Click on any of the orange links to be taken to the study that we used to draw these conclusions.
“Unfortunately, depending on the quality of the EVOO, it may have a lower heat tolerance than other oils. And with some high temperature cooking (such as for BBQ's or pan-searing meat and vegetables)... it can start to burn."
As this table of smoke points shows, quality of EVOO makes a big difference when it comes to smoke point. The better the EVOO, the higher the smoke point. Since this study the NAOOA sent us is sponsored by the Australian olive oil industry, I'm guessing they're testing the best EVOO available… which means it's going to perform at the upper edge of the spectrum.
The study also shows avocado oil doing "OK", but not as good as EVOO. However, we do not know the quality of the virgin avocado oil... but it probably is NOT a premium EVAO like we sell. And the fact it performs worse also indicates the importance of using a quality oil. And, our EVAO is loaded with the same protective antioxidants as EVOO too.
Finally, one thing is abundantly clear from this study... canola oil is horrible for you. It's one of the worst performers at high heat.
"When you start reading about what really goes on in the olive oil industry, it can feel kind of like you’re in the middle of a TV series on the mafia..."
ROME (Thomson Reuters Foundation) - Italian police said they have busted a crime ring exporting fake extra virgin olive oil to the United States, highlighting the mafia's infiltration of Italy's famed agriculture and food business.
"Those researchers found that the oil in seven out of every ten bottles DIDN’T MATCH THE LABEL! Whether it’s refined, cut with other oils, or has a bunch of other stuff like food coloring in it, most EVOO is a fraud!"UC Davis Study
"But follow-up investigations have also uncovered lots of fake EVOO (between 46% and 55%)." Investigation of fake EVOO
"And Italian police recently seized 7,000 TONS of fake olive oil in a single raid." Read More
Click on the image to see the NY Times infographic.
Click on any of the underlined blue links to be taken to the study that we used to draw these conclusions.
Prep time: 20 minutes
Cook time: 45 minutes
This lightly perfumed cake benefits greatly from the combination of the orange juice and zest and the avocado oil. The end result is a super moist cake that is perfect for an afternoon coffee or tea. It’s not too sweet, but satisfies your sweet tooth beautifully.
Preheat oven to 350 degrees F.
In a large bowl combine the sugar with the orange zest, blending it in with your fingers. Set aside.
Whisk together the orange juice, sour cream, avocado oil, and eggs in a separate bowl. Pour over the sugar and whisk until well combined.
Combine the flour, baking powder, and salt in a small bowl and add it to the liquid, blending well.
Brush a 10-inch cast iron skillet or loaf pan lightly with avocado oil and pour the batter in the pan. Bake for 30-45 minutes, until the top is browned and a toothpick inserted in the center comes out clean.