Avocado oil, made to be kept.
Cold-pressed, single-estate avocado oil made in New Zealand valued for its clean flavour, high heat performance, and refillable design.
Designed to live on your bench and refilled, not replaced.
WHY COOKS CHOOSE THIS OIL
Everyday verstile — cook, roast, fry, finish
Naturally good — clean flavour, healthy fats
Designed to keep — reusable bottle, low-waste refills
Rooted in place — made from New Zealand avocados
Texture & Performance
Good ways to start with The Avo Keeper
~The Avo Keeper Bottle ~
THOUGHTFULLY DESIGNED TO BE REFILLED, NOT REPLACED
Carefully grown and thoughtfully produced, our avocado oil is made with everyday use in mind. It begins in a New Zealand orchard, where close attention to the land and soil quality shapes the fruit we press into oil.
Cold-pressed from single-estate avocados, the result is a clean-tasting, versatile oil made without shortcuts. Designed to be used daily for cooking, finishing, and everything in between it’s an oil that earns its place on the bench and is refilled as a matter of course.
Simple, nourishing, and made to be kept.
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BUILT FOR EVERYDAY COOKING AND FINISHING
BUILT FOR EVERYDAY COOKING AND FINISHING
WHAT OUR CUSTOMER SAYS
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.