To be honest, though, I wasn’t sure what to expect. I mean, I knew I liked the taste of whole avocados, but avocado oil? I asked for some suggestions from you guys and figured out some ideas.
And then I experimented.
Sweet apple cider vinegar dressing:
Flourless Chocolate Zucchini Fudge:
Gena’s Tomato Curry Salad Dressing (which, by the way, I’ve already made twice, and find quirkily addictive):
Um, and those were just a few of the dozen other experiments.
The avocado oil itself was rich, slightly nutty, and highly digestible. Although some people describe the taste as milder than olive oil, I found the opposite to be true – the avocado oil was much more distinctive in its aroma and richness. In terms of colour, it has this beautiful emerald green hue, which, as the company states, is due to the high-chlorophyll content. Other nutritional benefits include:
an extremely high smoke point (which means less distortion of the carbon backbone of the highly-prized omega-3 fatty acids – important for cooking/baking purposes – think roasted carrot fries with avocado oil – YUM!)
significant levels of oleic acid, which in turn helps the absorption of said omega-3 fatty acids
beta-sitosterol, a member of the phytosterol family, which helps lower LDL cholesterol levels (the bad ones) and increase HDL levels (the good ones)
a higher vitamin E content than olive oil; vitamin E is a natural antioxidant important for maintaining beautiful skin and a healthy heart
Can I just say that it tastes amazing? In the words of the lovely lady from la vie rustique , the avocado oil was indeed “highly fit for consumption”. In fact, it was so fit that at some point during the experimental stages, I felt compelled to write a letter to José of Pucara International , who is our importer of the fine specialty oil from Chile, to sing of its praises.
The kind man sent me a few other recipes to try out and I want to post a couple of them that I find particularly intriguing and/or easy to make (and therefore, more probable that I will actually try my hand at them!). I thought you might like to enjoy some of these:
José’s Citrus Avocado Dressing
4 tablespoons “Paltita” Extra Virgin Avocado Oil
4 tablespoons fresh orange juice or tangelo juice (Aletheia’s modification: 3 tablespoons of apple cider vinegar + 2 tablespoons lemon juice)
1 tablespoon honey
Pinch of sea salt and freshly ground black pepper
Shake all the ingredients in a jar. Leave to stand for 30 minutes. Shake again. It is great on leafy green salad or use on half an avocado (José’s favorite), perhaps with some chopped parsley or spring onions.
1 tablespoon granulated sugar (or raw demerera sugar)
2½ teaspoons baking powder
½ teaspoon salt
¾ cup milk (or nut milk or choice, unsweetened almond milk)
¼ cup extra virgin avocado oil
2 flax eggs
1/3 cup chopped pistachios
3 tablespoon chopped pitted Greek olives
Preheat oven to 350º F. Grease and flour a medium loaf pan.
In medium bowl, stir together flour, sugar, baking powder and salt. Set aside. In small bowl, whisk together milk, oil and eggs until smooth. Stir in the pistachios and olives. Add to the combined dry ingredients and stir just until blended.
Spread batter evenly in prepared pan. Bake about 50 minutes, until a thin wooden skewer inserted in the center of the loaf comes out clean. Cool in pan 10 minutes, then turn onto a wired rack to cool completely.
So there you have it! Now go out there and buy some extra virgin cold-pressed avocado oil – you won’t regret it.