Avocado oil is a vegetable oil extracted from the pulp (mesocarp) of the avocado fruit Persea americana, or from the whole fruit. It is one of the rare oils extracted from the fruit pulp rather than the seeds, like olive oil and palm oil. Ripe avocado pulp contains 15-30% oil by weight, and it is usually cold-pressed to preserve its distinctive green color and bioactive compounds.

The avocado tree is native to Central America and Mexico, where it has been cultivated for thousands of years. Mexico leads global avocado fruit production by a large margin, followed by the Dominican Republic, Peru, Colombia, and Indonesia. Oil production specifically is concentrated in Mexico, New Zealand, South Africa, and Kenya, and is a growing industry driven by demand for premium healthy oils.

Avocado oil is notable for a composition rich in monounsaturated oleic acid (omega-9), ranging from 42-75%, making it similar to olive oil in its fatty acid profile. It also contains palmitic acid (11-26%) and linoleic acid (8-19%), with an omega-6:omega-3 ratio of about 13:1. It is rich in phytosterols (beta-sitosterol), lutein, vitamin E, and the chlorophyll that gives virgin oil its green color.

Detailed USDA-FAS production data is not available for avocado oil because it is classified under "other vegetable oils" (HS code 1515.90) and is not given a standalone customs line. Oil production volume is tied to the avocado fruit harvest and the availability of fruit not meeting fresh-market specifications. Avocado oil was officially added to the Codex Alimentarius standard CXS 210 in the 2024 amendment.

Virgin avocado oil is used in salads, dressings, and medium-to-high heat cooking thanks to its relatively high smoke point. But its most prominent use is in cosmetics and skin and hair care, owing to its high moisturizing capacity, deep absorption, and antioxidant content. It also goes into premium soap making, massage oils, and dietary supplements.