For The Washington Post, Anahad O’Connor and Aaron Steckelberg show the contrast between making unrefined avocado oil, which is more natural, and refined avocado oil, which is more processed. The former is more like pressing a bunch of avocados, whereas the latter is, well, more involved and uses unnatural ingredients.
Mostly, I am here for the anthropomorphized seeds, but now I also wonder where the rest of my cooking oils come from. It’s sad that we have no clue.
Tags: avocado, food, Washington Post