Most of us have been there: you open your fruit basket and find avocados with brown spots, soft patches, or slightly damaged skin. They may look past their prime for slicing onto toast or adding to a salad — but they are far from useless. In fact, those “imperfect” avocados can be transformed into valuable, nutrient-rich homemade avocado oil, saving money and reducing food waste at the same time.
This article shows you how and why damaged avocados can still become liquid gold, what works in real life (not just on social media), and important precautions so you stay safe and get the best results.
Why Damaged Avocados Are Perfect for Oil
Avocado oil doesn’t rely on a perfect appearance — it relies on healthy fat content, which remains intact even when the fruit:
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- Has brown spots
- Is overripe
- Has soft or bruised flesh
As long as the avocado is not moldy or rotten with a sour smell, it can still be used.
Avocados contain up to 20–25% healthy fats, making them one of the best fruits in the world for oil extraction at home.
Instead of throwing them away, you’re essentially discarding:
- Heart-healthy monounsaturated fats
- Vitamin E
- Antioxidants
- Anti-inflammatory compounds
What You Really Need to Make Avocado Oil at Home
You don’t need an industrial press. With basic kitchen tools, you can do it:
Ingredients:
- 3 to 6 overripe or damaged avocados
Tools:
- Knife and spoon
- Blender or fork
- Non-stick pan or baking tray
- Fine strainer or cheesecloth
- Clean glass jar
The Realistic Home Method (That Actually Works)
This is the most reliable version for home kitchens:
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