Roasting
Toss seasonal vegetables with avocado oil, sea salt and herbs, then roast hot until caramelised at the edges.
Recipes & uses
One oil, six ways to cook tonight.
Avocado oil handles heat that would burn olive oil, and finishes dishes with a buttery smoothness seed oils can't match. Here's how we use ours every day.
In the kitchen
Six everyday techniques.
Sautéing
A high smoke point makes avocado oil the clean choice for pan-searing eggs, seafood, poultry and greens.
Dressings
Whisk with lemon juice, mustard, honey and chopped herbs for a buttery-smooth salad dressing.
Grilling
Brush over meat and vegetables before they hit the grill — no burnt-oil bitterness, just clean char.
Baking
Swap avocado oil into cakes, muffins and breads for a moist crumb without heavy flavour.
Finishing
A final light pour over soups, grain bowls, grilled vegetables or warm bread — like a butter you can drizzle.
Why it works
Built for high heat, made for flavour.
Cold-pressed avocado oil has one of the highest smoke points of any unrefined cooking oil, so the same bottle covers your hottest pan and your freshest salad. That's the whole pantry case for keeping it within arm's reach of the stove.
Cook it with the real thing.
Estate-grown, cold-pressed and ready to ship from our Amazon store.