Cold. Pressed. Avocado Oil
Crafted from rescued avocados for rich flavour, high-heat cooking, and everyday use.
~The Avo Keeper Bottle ~
Branded Basting Brush
Carefully grown and sustainably produced, our oil reflects a commitment to quality at every stage.
Our story starts in the orchard, where for over seven years we have grown and cared for more than 3,000 avocado trees. Working closely with the land has taught us patience, attention to detail, and the importance of healthy soil in producing truly exceptional fruit.
Over seven years, we’ve cultivated more than 3,000 avocado trees, focusing on soil health and responsible farming to produce nutrient-rich fruit that’s pressed into premium avocado oil. From branch to bottle, our oils are better for us, our communities and our environment.
The result is a high-quality, versatile oil made without shortcuts perfect for everyday cooking or finishing dishes. Every bottle reflects our commitment to the land, the product, and the people who enjoy it.
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Seven Years of Growing, Harvesting & Crafting
Seven Years of Growing, Harvesting & Crafting
Recipes to inspire
Tastiest simplest dressing
So simple it is hard to describe - but The Avo Keeper virgin-pressed avocado oil pairs well with pomegranate molasses, and it is that simple: 3 Tbsp with ¼ cup of oil, then add 1 tsp of dijon mustard. Then stir with the handy whisk. It emulsifies beautifully and sticks to green leaves, micro herbs, and just gorgeously ripe tomatoes,
Wasabi, ginger crudo with Kingi
This is a combo of two Ottolenghi-inspired recipes, but in true fashion, I altered it and it worked!
One was a red pepper infused with ginger recipe and the other aubergines infused with szechuan - but because I didn’t have enough of one ingredient to fit the size of the group I was feeding, I combind them both - and they went so well with the venison.
Aubergine and Red Peppers
This was truly decadent, and while I don’t usually go to the trouble of finding a recipe that omits all of these things, a special dinner party led me to try this. High risk, but it was creamy, held together, and the chocolate and Baileys gave it that extra lush flavour. We teamed it with whipped cream and poached plums. Lucky no one was dairy-free.
Avocados: What Are They?
According to the California Department of Public Health, the Central American avocado tree was born in Colombia and southern Mexico about 7,000 years ago. In the sixteenth century, Spanish conquistadors shared the avocado with the Incas and Aztecs, who gave it the name aguacate. Avocados have been absorbed into North American society to such a degree that there are over 80 Californian varieties, with Hass avocados being the most well-known of its kind. They were later dubbed "alligator pears" by English colonists for their green, scale-like skin and pear form.
As a fruit, avocado is distinctive by its huge, vivid green and leathery, black skin. They also go by the names butter fruit or alligator pears. The avocado is the preferred fruit in the produce section. They are also considered an essential requirement in guacamole dips. Additionally, they are showing up in a wide range of dishes, such as brownies, salads, and even smoothies. What, specifically, makes this berry with a pear form such a superfood?