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A reader’s message read: “Please, do you have any information about the plant called eyin olobe? It grows freely in my compound, and my gardener said the leaves are used to make tea.”
I told him eyin olobe is botanically called Phyllanthus amarus. The reason I brought this here is that the question, especially the part that read “it grows freely in my compound”, created a mental image of a nosy neighbour who strolls into your house uninvited.
The only difference is that, as ‘nosy’ as nature may seem by imposing itself through the sprouting of plants where they are not wanted, their presence might actually be nature’s way of telling us that the particular plant is highly medicinal, just like this eyin olobe, also known as “stone breaker.”
Nature talks. Let us try to listen.
Now, let us proceed with our discussion on avocado oil.
A study conducted at the University of California, Davis, in 2020 showed that a majority of both domestic and imported avocado oil sold in the US was rancid before its expiration date, or worse, adulterated with other oils.
In some cases, the researchers found that bottles labelled as “pure” or “extra virgin” avocado oil contained nearly 100% soybean oil.
“I was surprised some of the samples didn’t contain any avocado oil,” said a Cooperative Extension Specialist in the Department of Food Science and Technology, Selina Wang, who led the study published in the journal Food Control.
She added, “Most people who buy avocado oil are interested in the health benefits, as well as the mild, fresh flavour, and are willing to pay more for the product. But because there are no standards to determine if an avocado oil is of the quality and purity advertised, no one is regulating false or misleading labels. These findings highlight the urgent need for standards to protect consumers and establish a level playing field to support the continued growth of the avocado oil industry.”
Wang continued, “In addition to testing commercial brands, we also bought avocados and extracted our own oil in the lab so we would know, chemically, what pure avocado oil looks like.”
Test samples included oils of various prices, some labelled extra virgin or refined. Virgin oil is supposed to be extracted from fresh fruit using only mechanical means, while refined oil is processed with heat or chemicals to remove flaws.
15 of the samples were oxidised before their expiration dates. Oil loses its flavour and health benefits when it oxidises, which can happen over time or when exposed to light, heat, or air.
Six samples were mixed with large amounts of other oils, including sunflower, safflower, and soybean oil.
Only two brands produced samples that were both pure and non-oxidised. These were Chosen Foods and Marianne’s Avocado Oil, both refined oils made in Mexico.
Among the virgin grades, CalPure, produced in California, was found to be pure and fresher than other samples in the same category.
The results of this study should send cold shivers down anyone’s spine. There are so many unwholesome practices going on in the food processing sector, and it’s no wonder so many people are sick!
“Even at high heat, avocado oil doesn’t develop a burnt flavour and retains its nutrients,” says a Filipino-American registered dietitian and certified diabetes care and education specialist, Grace Derocha.
“So, when you’re thinking of high-heat cooking methods like frying, roasting, or grilling, you want to go with avocado oil.”
According to Registered Dietitian, Julia Zumpano, RD, LD, “Nutritionally, avocado oil is one of the best oils for you. It also has unique properties that make it an excellent choice for cooking.”
She explained that seed oils, made from corn, sunflower, or peanuts, are highly processed, low in nutritional value, and high in omega-6 fatty acids.
A study titled, Anti-Aging Potential of Avocado Oil via Its Antioxidant Effects by Olin Torres-Isidro et al., concludes that the beneficial effects of avocado oil and its components on aging processes, its protection against disease, and its low toxicity make it a promising nutritional agent for prolonging healthspan and a potential source of novel anti-aging compounds.
Although you may want to try the few Mexican brands that Selina Wang mentioned, be prepared to break the bank, as they are likely expensive.
Making avocado oil at home
You need ripe avocados to make avocado oil. Fortunately, they’re in season. Here are different ways to make the oil:
Cooking method
Wash and cut ripe avocados in half. Scoop the fruit into a blender.
Blend until smooth and transfer to a potCook on medium heat, stirring every 5 minutes. As it boils, oil will rise to the top.
Continue cooking until the colour changes from light green to dark green/brown.
Let it cool. Pour into a cheesecloth over a bowl and squeeze out the oil.
Collect the green oil—that’s your avocado oil!
Cold press method
Blend ripe avocado pears into a paste.
Spread on a paper-lined tray and dry naturally (away from direct sunlight).
Re-spread into thin layers twice a day until it turns dark brown and oily.
Scoop the dried paste into a cheesecloth and hand-squeeze the oil.
Oven & sun method
Spread blended avocado on a tray and place in the oven.
Check hourly to ensure it doesn’t burn. Once dark brownish-green, remove.
Scrape into a cheesecloth and squeeze out the oil.
For the sun method, spread the paste on a tray and let it dry in the sun. Re-spread frequently to aid drying. Once dry, extract the oil using a cheesecloth.
Storage
Store the avocado oil in an airtight glass container away from heat and sunlight.
I have some videos on how to make avocado oil. If you’re interested, let me know!
