Used Part: Fruit
Extraction: Cold Pressed with centrifugation, unrefined (virgin). About 10kg of fruit is needed to produce 1 L of oil.
Main Components: Avocado oil, just like olive oil, is rich in monounsaturated fatty acid (approx. 80% of fatty acids). The content in palmitoleic acid is a specific of avocado as well as its higher value in alpha-linolenic acid (omega-3), which balances positively the ratio between omega-3 and omega-6. It is also known for its outstanding value in unsaponifiable matter: 5% (compared to a maximum of 1% for other oils).
Oil Characteristics: The oil presents a rich green color Avocado oil is highly resistant to oxidation when it is extracted from good quality fruits by centrifugation. Low temperature processing maintains a good level in tocopherol and enhances conservation. It can be of up to two years if the container protects the oil from sunlight. Avocado oil’s stability in terms of oxidation translates into a high thermal resistance, with a smoke point over 250°C. Centrifugation as a process also presents the advantage of preserving the fruit’s subtle aroma.
Properties: Softening, hydrating, skin protector, regenerating, fortifying, enhances cell regeneration, gives back elasticity to skin, protect facial skin from all exterior aggressions (sun rays, to dry winds, cold temperatures)
