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Avocado Oil

Synonyms / Languages:

Avocadoöl, avocado oil, olio di avocado, aceite de aguacate, l'huile d'avocat, масло авокадо, Az avokádó olaj, avocado-olie, olej z avokáda, Το λάδι αβοκάντο, Avokadoolja, Avocado olie

 
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Avocado Oil
Avocado (botanical: Persea americana) is a fruit oil. The native oil is also called "raw" or "green" and is of dark green color and aromatic. Pale shades indicate a refining process. It is pressed from the (preferably ripe) fruits of the avocado tree (a laurel tree from the Lauraceae family) centrifuged, filtered and, depending on the process, left to natively or subjected to further refining steps. The up to 15 m high avocado trees thrive in tropical and subtropical America, in Macronesia and Southeast Asia.

 

The term "avocado" refers back to the Nahuatl word ahuacatl, which also means "testicle". By a folk-etymological renaming it was in older Spanish Avocado ("Advokat", today abogado), which was taken over into German in the 20th century. The modern Spanish name aguacate is borrowed directly from the Nahuatl word. In the past, the avocado was sometimes referred to as Abacata or Abacate (according to Portuguese) and in German because of the consistency of the fruit as a butter-fruit or butter-bulb because of its shape and the nature of its shell as an alligator-bulb. In Spanish other names are also common according to the word palta derived from the Quechua in Argentina, Chile, Bolivia and Peru.

 

The word "guacamole", which is a Mexican avocado cream, comes from the Nahuatl word ahuacamolli, which means "avocado soup" or "avocado sauce". In 1519 the avocado was first mentioned by a European author. The Spanish writer Martín Fernández de Enciso wrote that the avocado was grown at Santa Marta (Colombia) in his book "Suma de geografía que trata de todas las partidas y provincias del mundo".