Using a variety of high quality oils can increase and balance your vitality. Try this avocado oil, in 2 sizes, sometimes instead of olive oil. Today it is generally acknowledged that some of the best avocados in the world are grown in New Zealand. Tests show these avocados have among the highest Beta-Sitosterol levels in the world in this type of fruit. This level is preserved in the avocado oil. Compare that to olive oil, another recognized healthy oil, which has only 250 mg per 100 grams content and the New Zealand avocado is almost four times superior in this respect. The avocado is also rich in vitamin E, which is why avocado is used as a base product in many skin and hair care preparations.

Olivado has developed a process to extract all this goodness from the New Zealand avocado and produce a premium oil for use in cooking and as a dressing. Olivado is the company behind this oil, it is based at Kerikeri in the beautiful Bay of Islands, near the top of New Zealand's North Island - the so-called Winterless North.

New Studies show that Avocado oil
-Acts as a nutrient booster
-Provides heart-healthy monounsaturated fats and omega-3 fatty acids
-Provides antioxidants and phytonutrients like Vitamin E, lutein, fiber and magnesium
-Increases carotenoid absorption
-Enables absorption of 8.3 times more alpha-carotene and 13.6 times more beta-carotene, both of which help protect against cancer and heart disease
-Enables absorption of 4.3 times more lutein, which contributes to eye health and protects against macular degeneration
-Enables absorption of 4.4 times more lycopene, which has been linked to prostate cancer protection
-Enables absorption of 2 times the beta-carotene.
-Avocados rank highest in monounsaturated fat, vitamin E, folate, potassium, magnesium, lutein, beta-Sitosterol and glutathione, which may reduce the risk of some types of cancer and other chronic diseases.

Olivado New Zealand is producing avocado oil in much the same way that olive oil has been made over many centuries in the Mediterranean - by pressing the mesocarp, or flesh of the fruit, at temperatures at around 35°C (95°F), to drain the precious oil. The average avocado contains between 13-22% of oil. When olive oil is made, the pit and skin are pressed at the same time, but the stone and skin of the avocado must be discarded first before processing as they contain toxic 'persins'. By pressing at temperatures below 35 °C, our avocado oil can rightly be termed cold-pressed. The first pressing of olive oil is known as extra virgin, because it contains the purest, first oil from the fruit. Likewise, Olivado refers to its first pressing as extra virgin - in fact, there will only be extra virgin avocado oil.

Stability and Storage - Unlike wine, olive oil and avocado oil are best the day they are made and will not improve with age. They are harmed by light and heat. That is why Olivado New Zealand uses only dark bottles for avocado oil and olive oil, to prevent sunlight/fluorescent light from prematurely aging the oil. We also recommend you store your oil in a cool cupboard, where the temperature will not rise above 30°C, but don't refrigerate or it will solidify.

Olivado New Zealand has also gone a step further in preserving the quality of our product by ensuring that our avocado (and olive) oil is fully stabilized when it leaves our plant. We guarantee its freshness in an unopened bottle for at least one year. It will probably last much longer, but why leave it sitting that long - avocado oil is there to be used.

Raw Living Avocado Oil Recipes

Avocado Kale Salad

1 head Lacinato (Dinosaur) Kale, shredded
1 Avocado, chopped
2 Tomatoes, diced
2 Tbs. Avocado Oil
2 Tbs. Lemon Juice
1 t Celtic Sea Salt
1 t Cumin, ground
1 t Coriander, ground
1/2 t Cayenne Pepper

1. Massage kale with sea salt for 5 minutes.
2. Stir remaining ingredients together in a big bowl( or massage more) until it gets nice and creamy.
3. Enjoy!

TWO SIZES AVAILABLE Net wt.: 250 ml or 750 ml in dark green glass

New Zealand Avocado Oil