IS THE AVOCADO OIL PRODUCED IN A FACILITY THAT PRODUCES NUTS OR POULTRY?
No. We only press avocado oil and olive oil. No poultry. No nuts of any kind. Nothing else is produced on our grove except fruit so there is no possibility for cross contamination with known allergens.
HOW DOES AVOCADO OIL COMPARE TO OLIVE OIL?
Avocado oil has a milder and nuttier flavor than olive oil. Depending on your taste profile, you can often pick up an avocado flavor or a smooth and buttery flavor. Each season yields different flavor notes in the avocado oil. The oil also has a higher smoke point, at 450° F, than olive oil, 375° F. Our oil is perfect for grilling, stir frying, or deep frying. Overall, avocado oil is a versatile oil.
DO AVOCADOS HAVE TO BE RIPE BEFORE PRESSING?
Yes! Since we only press the flesh of the avocado, the avocado must be ripe before pressing so that the skin and the pit can be easily separated for pressing.
WHERE IS BELLA VADO AVOCADO OIL PRODUCED?
Bella Vado Avocado Oil is produced on our family grove in Valley Center California. We are located in San Diego County, approximately 15 mins north of Escondido and 15 minutes south of Temecula Wine Country. All processing and bottling takes place in our facility located on our grove. This in turn creates a hand crafted, quality product requiring no alterations. Straight from our hands to yours.
HOW DO YOU RIPEN THE AVOCADOS?
We naturally ripen our avocados. Allow us to explain what we mean by “naturally” – we do not use any chemicals or ripening rooms to speed up or slow down the process. Summer heat will ripen them during the day. We simply wait until they are ready, much like you do when you purchase avocados from the store. This allows us to press daily during the peak of our season.
DO YOU ADD ANY COLOR OR PRESERVATIVES TO YOUR OIL?
No. Absolutely not. Our oil is pressed and bottled with no additions. No need for preservatives due to its raw, stable nature and no need to alter its color because it already comes out with its gorgeous green hue.
SHOULD I REFRIGERATE AVOCADO OIL?
No. Even though our avocado oil is a raw oil, it does not need to be refrigerated. Avocado oil (in an oil form) is stable. Keep the oil at a consistent temperature, and out of direct sunlight. We suggest a dark cupboard for perfect storing conditions.
WHAT'S THE DIFFERENCE BETWEEN VIRGIN AND EXTRA VIRGIN?
We ONLY press our pulp once and only use quality fruit. In doing these things, the lab results tell us that the fruit has been handled appropriately and the oil has been processed according to strict guidelines. This categorizes Bella Vado avocado oil as Extra Virgin.
HOW DO YOU USE AVOCADO OIL?
Bella Vado Avocado Oil is used in a variety of ways. It is very similar to Olive Oil in its stability, yet more mild in flavor. Our oil is perfect for high heat cooking up to 450 degrees F, drizzled over salads, paired with your favorite balsamic, as a finishing oil to your favorite dish, dipping bread, and your favorite desserts. Avocado oil is versatile: The lemon or lime flavors are great on fish or salad. Garlic is perfect for grilling chicken, steaks or dressing pasta. It also makes an amazing popcorn including a replacement for that drizzled butter, add some sea salt for a very addicting, yet amazingly healthy snack!
WHY IS AVOCADO OIL GOOD FOR YOU?
The fat profile is 70% to 74% monounsaturated fat, 10% to 14% polyunsaturated fat and 10% to 14% saturated fat. This profile is very similar to olive oil. However, avocado oil is thicker or more viscous, so a small amount goes a long way. Avocado oil has high amounts of several nutrients, namely: vitamin E and beta sistosterol, the compound responsible for lowering bad cholesterol. Lutein in avocado oil, is also known to help the macular region of the eye.
HOW LONG WILL IT LAST AFTER OPENED?
We suggest using avocado oil 4-6 months after opening for the freshest flavor profile. However, avocado oil can be good all the way up to its best by date depending on the storage conditions.
HOW MANY AVOCADOS DOES IT TAKE TO FILL AN 8.5 oz BOTTLE?
In Southern California’s peak season (June/July) we get approximately get 10-15 avocados per bottle. Early in the season it will take nearly twice as many Avocados to fill that same bottle of Avocado Oil. Early season avocados have more water content, less oil content and are much smaller than their later season cousins.
HOW IS AVOCADO OIL EXTRACTED?
Bella Vado believes that the best extraction process is cold-pressed, first press, using only the pulp of the avocado. Pits and skins are removed and repurposed for agricultural uses. We press below temperatures of 100 degrees F, never refine or dilute our oil and never add any chemicals.
WHEN DO YOU PRESS AVOCADO OIL?
Bella Vado follows the California season, so generally, our pressing season can start as early as February and run as late as September. Each season is different dictated by the farming side of the supply.
HOW STABLE IS AVOCADO OIL?
Avocado oil is fairly stable and doesn’t easily go rancid. The reason why avocado oil has a stable shelf life is partly due to the low amount of poly-unsaturated fats. High amounts of poly-unsaturated fats form greater amounts of free radicals, which are associated with rancidity. Avocado oil does contain high amounts of mono-unsaturated fats which contributes to a stable oil with no need for preservatives.