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	<title>Avocado oil - Revision history</title>
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	<updated>2026-05-07T10:32:30Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Avocado_oil&amp;diff=228836&amp;oldid=prev</id>
		<title>Chef at 13:36, 11 March 2014</title>
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		<updated>2014-03-11T13:36:41Z</updated>

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|description=Avocado oil has a light unique flavour and is a very good choice for salad dressings and for roasting vegetables&lt;br /&gt;
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[[Image:Avocado oil.jpg|300px|thumb|right|Avocado oil]]&lt;br /&gt;
[[Avocado]] [[oil]] has a light unique flavour and is a very good choice for [[salad]] dressings and for roasting [[vegetables]].  The [[oil]] enhances and brings out the flavour of other foods, instead of dominating them such as [[olive oil]] and other [[oils]]. Refined [[avocado]] has the highest smoke point of any [[fruit]] [[oil]] so it is good for high heat cooking, although the flavour may render it unsuitable for frying some ingredients.  Its smoke point is 491°F (255 °C).  However, do not heat unrefined cold pressed [[oil]] or it will taste bitter.  It is a good source of monounsaturated [[fat]] and Vitamin E and is [[cholesterol]] free.&lt;br /&gt;
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Most [[avocado]] [[oil]] is produced in Chile, Australia and New Zealand.  In the latter two countries it is often produced by [[olive oil]] producers when [[olives]] are out of season as [[avocados]] are in season all year round.  The [[oil]] is one of the few which is not extracted from seeds - the flesh is pulped to make the [[oil]].&lt;br /&gt;
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The [[oil]], which is available from &amp;#039;&amp;#039;&amp;#039;[http://www.waitrose.com/ Waitrose]&amp;#039;&amp;#039;&amp;#039;, should be kept in a cool, dark place.&lt;br /&gt;
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		<author><name>Chef</name></author>
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