FAQS

Q: How do you make your avocado oil? A: First, we cold press the meat of the avocado and we use the fruit that comes from this “first press.” (Note: The remaining fruit is often mixed with hexane and pressed a 2nd or 3rd time and sold as less expensive oil. We ONLY use 1st pressed oil, not the 2nd or 3rd press, and our oil is never extracted with hexane.) After the meat has been pressed, we chill it slightly so the oil will start to separate from the pressed avocado meat. Next, the mixture is passed through a large centrifuge where the pure oil is separated out from the pressed fruit. It requires multiple passes through the centrifuge to obtain pure oil, but the added time is worth it. Think of the centrifuge like a cream separator. Using a centrifuge extracted process preserves the integrity and high-nutrient content of the oil. Q: Were do you source your avocado oil from? A: Our avocados are sourced from handpicked, organically grown, premium avocados. We are working on obtaining our organic certification. Q: What is the vital fat composition of avocado oil? A: Omega-6 to omega-3 ratio: 13.1:1 Omega-3 fatty acids: 1% Omega-6 fatty acids: 12.5% Omega-9 fatty acids: 67.9% Saturated fatty acids: 11.6% Q: Is your avocado oil heat and light stable? A: Yes! Our avocado oil is naturally heat stable and is protected from the elements in a beautiful dark glass bottle. Q: What is the shelf life of your avocado oil? A: It’s good for 18 months unopened. Once opened, we recommend using within a year. Q: Does Primal Kitchen Avocado Oil need to be refrigerated? A: Nope. Q: Is Primal Kitchen Avocado Oil gluten free? A: You bet! Q: Is Primal Kitchen Non-GMO Project Verified? A: Avocados aren’t a genetically modified food (yet), so we are non-GMO. However, we’re waiting on our official Non-GMO project.