Avocado oil produce technique

After avocados are sun-ripened on the tree, they are hand-picked, sorted, washed, and then passed through pit and skin removers. Once the fruit is free of its skin and pit, it is malaxed at a low temperature to begin the oil separation process. The malaxers are constantly monitored for temperature and to reduce oxidation, the fruit is only malaxed for the minimal time necessary to make extra virgin avocado oil. After malaxing, the fruit is passed through a two-part centrifuge system that separates the pulp and water from the oil. Finally, a polishing separator fines out any remaining particulates to create our smooth, emerald green extra virgin oil that is truly unique.

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