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Avocado Oil - 16.9 fl oz
Marianne's Harvest
$16.49
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Marianne's Harvest
Avocado Oil - 16.9 fl oz
In 2020, a UC Davis study exposed what much of the avocado oil aisle was hiding — bottles that were oxidized, rancid, or quietly cut with cheaper oils long before they reached anyone's kitchen. Marianne's Harvest built its purity standard around that exact study, sending every batch to an independent lab so the label tells the truth. It's the same standard the Adams family has held since 1920 — five generations in, still refining the way they always have: slowly, at low temperatures, batch by batch.
- Neutral, high-heat versatility for roasting, searing, frying, baking, and drizzling — one bottle covers the whole kitchen, hot pan or cold dressing.
- Regenerative Organic Certified avocados, refined at low temperatures rather than blasted with heat, so the oil stays clean and the flavor stays honest.
- Third-party purity tested every batch, Certified Organic and Kosher — a natural fit for paleo, keto, and whole-food kitchens.
Marianne's Harvest didn't set out to make another avocado oil. They set out to prove one could still be trusted.
This bottle holds a single ingredient - 100% pure organic avocado oil, nothing blended in to stretch a batch or mask a lesser one. Every run is refined at low temperatures to protect the oil's clean, neutral character, then verified by an independent lab against the purity benchmark set by a UC Davis study that first revealed how widespread avocado oil adulteration had become. Regenerative Organic Certified and USDA Organic, it carries both the environmental integrity and the label accuracy that most bottles on the shelf simply can't back up.
Neutral in flavor and stable at high heat, this high-heat cooking oil moves easily from a screaming-hot sear to a slow-roasted tray of vegetables to a spoonful whisked into a vinaigrette. The built-in pop-up spout is made for a kitchen where this bottle gets reached for daily, not saved for special occasions.
Suited to paleo, keto, and whole-food diets, and free of any additive beyond the avocado itself. Store in a cool, dry pantry away from direct light; no refrigeration needed.
Ingredients: Organic Avocado Oil.
Common Questions
How does this avocado oil compare to conventional store-brand avocado oil in terms of actual purity?
A 2015 UC Davis study tested 22 avocado oil products and found that roughly 82% were adulterated, cut with cheaper oils like soybean or sunflower oil, mislabeled, or oxidized past the point where they still qualified as extra virgin. Marianne's Harvest tests every batch against the same UC Davis benchmark using an independent third-party lab, checking for the exact fatty acid profile and oxidation markers that expose dilution. Conventional bottles rarely disclose testing at all, so a shopper has no way to know if what's in the bottle matches what's on the label. This bottle's single ingredient, organic avocado oil, is verified rather than assumed.
What makes avocado oil nutritionally different from butter, lard, or vegetable oil for cooking?
Avocado oil is roughly 70% oleic acid, a monounsaturated fat that's been linked in clinical studies to improved LDL cholesterol ratios and reduced inflammatory markers compared to diets higher in saturated fat. Butter and lard run 45-50% saturated fat, while common vegetable oils like soybean or corn oil are high in omega-6 linoleic acid, which most Western diets already overconsume relative to omega-3s. Avocado oil's fat profile sits closer to olive oil's, but with a neutral flavor and a smoke point around 500°F (271°C) versus olive oil's 375-405°F. That higher smoke point means fewer oxidized compounds form during high-heat searing or roasting.
Does this fit keto, paleo, or carnivore eating patterns?
Yes, on all three. One tablespoon (14g) contains about 124 calories, 14g of fat, 0g of carbohydrate, and 0g of protein, making it a clean fat source for strict macro tracking on keto. It's a single-ingredient, unrefined-processing oil with no seed oil blending, additives, or emulsifiers, which fits paleo and whole-food frameworks that exclude industrially processed fats. Carnivore-adjacent diets that allow plant-derived fats typically permit avocado oil since it's not a grain, legume, or dairy product. It also contains no soy, gluten, or dairy derivatives, so it doesn't conflict with common allergy or sensitivity restrictions layered onto these diets.
What dishes work best with this oil, and does it need any cooking adjustments?
Its neutral flavor and high smoke point make it a direct substitute anywhere you'd normally use butter, ghee, or a refined vegetable oil: searing a ribeye or pork chop, roasting a tray of root vegetables at 425°F, or pan-frying chicken thighs. Because it doesn't carry the grassy or peppery notes of extra virgin olive oil, it won't compete with a dish's other flavors, which makes it a good choice for vinaigrettes where you want the vinegar or citrus to lead. No adjustment to cook time or temperature is needed when swapping it in for butter, though you may notice less browning since it lacks butter's milk solids. For high-heat searing above 450°F, it holds up better than olive oil or butter, both of which start to smoke and burn well before avocado oil does.
How can I verify the certifications on this bottle actually mean something?
Regenerative Organic Certified is administered by the Regenerative Organic Alliance and requires third-party audits covering soil health, animal welfare where applicable, and farmworker fairness, on top of baseline organic compliance. USDA Organic certification means the avocados were grown without synthetic pesticides or fertilizers, verified by an accredited certifying body that conducts annual inspections. Kosher certification adds another layer of third-party review confirming the processing equipment and ingredients meet kosher dietary law. Beyond these standard certifications, the batch-level purity testing against the UC Davis adulteration benchmark is what most bottles skip entirely, since it's not legally required, only chosen when a producer wants to prove rather than claim purity.
What does the family legacy behind this brand actually mean for the oil in the bottle?
Marianne's Harvest traces back to 1920 and is now run by the fifth generation of the same family, which matters less as a story and more as a track record of accountability, the people making sourcing and processing decisions today have inherited standards from four prior generations rather than building a brand from scratch to chase a trend. That continuity shows up in choices like low-temperature refining, which costs more and yields less oil per batch than high-heat processing but preserves the oil's natural composition and neutral taste. It also shows up in the decision to pursue Regenerative Organic Certification and independent lab testing, steps that add cost without being required by any regulation. A newer company with no reputation built over a century has less to lose by cutting corners that a lab test would catch.
Why is this oil only one ingredient, and does that matter for cooking performance?
The ingredient list is organic avocado oil and nothing else, no added vitamin E, no blending oil, no anti-foaming or clarifying agents that some commercial producers use to extend shelf life or smooth out an inconsistent batch. Single-ingredient oils are also easier to verify through lab testing, since any added oil shows up clearly against the known fatty acid signature of pure avocado oil, which is part of how the UC Davis study caught widespread adulteration in the first place. For cooking, this doesn't change the smoke point or fat composition, but it does mean the flavor stays consistently neutral batch to batch rather than shifting based on what filler oil got mixed in that run. It also means anyone avoiding specific additives for allergy, diet, or personal reasons doesn't need to parse a longer label.
This bottle holds a single ingredient - 100% pure organic avocado oil, nothing blended in to stretch a batch or mask a lesser one. Every run is refined at low temperatures to protect the oil's clean, neutral character, then verified by an independent lab against the purity benchmark set by a UC Davis study that first revealed how widespread avocado oil adulteration had become. Regenerative Organic Certified and USDA Organic, it carries both the environmental integrity and the label accuracy that most bottles on the shelf simply can't back up.
Neutral in flavor and stable at high heat, this high-heat cooking oil moves easily from a screaming-hot sear to a slow-roasted tray of vegetables to a spoonful whisked into a vinaigrette. The built-in pop-up spout is made for a kitchen where this bottle gets reached for daily, not saved for special occasions.
Suited to paleo, keto, and whole-food diets, and free of any additive beyond the avocado itself. Store in a cool, dry pantry away from direct light; no refrigeration needed.
Ingredients: Organic Avocado Oil.
Common Questions
How does this avocado oil compare to conventional store-brand avocado oil in terms of actual purity?
A 2015 UC Davis study tested 22 avocado oil products and found that roughly 82% were adulterated, cut with cheaper oils like soybean or sunflower oil, mislabeled, or oxidized past the point where they still qualified as extra virgin. Marianne's Harvest tests every batch against the same UC Davis benchmark using an independent third-party lab, checking for the exact fatty acid profile and oxidation markers that expose dilution. Conventional bottles rarely disclose testing at all, so a shopper has no way to know if what's in the bottle matches what's on the label. This bottle's single ingredient, organic avocado oil, is verified rather than assumed.
What makes avocado oil nutritionally different from butter, lard, or vegetable oil for cooking?
Avocado oil is roughly 70% oleic acid, a monounsaturated fat that's been linked in clinical studies to improved LDL cholesterol ratios and reduced inflammatory markers compared to diets higher in saturated fat. Butter and lard run 45-50% saturated fat, while common vegetable oils like soybean or corn oil are high in omega-6 linoleic acid, which most Western diets already overconsume relative to omega-3s. Avocado oil's fat profile sits closer to olive oil's, but with a neutral flavor and a smoke point around 500°F (271°C) versus olive oil's 375-405°F. That higher smoke point means fewer oxidized compounds form during high-heat searing or roasting.
Does this fit keto, paleo, or carnivore eating patterns?
Yes, on all three. One tablespoon (14g) contains about 124 calories, 14g of fat, 0g of carbohydrate, and 0g of protein, making it a clean fat source for strict macro tracking on keto. It's a single-ingredient, unrefined-processing oil with no seed oil blending, additives, or emulsifiers, which fits paleo and whole-food frameworks that exclude industrially processed fats. Carnivore-adjacent diets that allow plant-derived fats typically permit avocado oil since it's not a grain, legume, or dairy product. It also contains no soy, gluten, or dairy derivatives, so it doesn't conflict with common allergy or sensitivity restrictions layered onto these diets.
What dishes work best with this oil, and does it need any cooking adjustments?
Its neutral flavor and high smoke point make it a direct substitute anywhere you'd normally use butter, ghee, or a refined vegetable oil: searing a ribeye or pork chop, roasting a tray of root vegetables at 425°F, or pan-frying chicken thighs. Because it doesn't carry the grassy or peppery notes of extra virgin olive oil, it won't compete with a dish's other flavors, which makes it a good choice for vinaigrettes where you want the vinegar or citrus to lead. No adjustment to cook time or temperature is needed when swapping it in for butter, though you may notice less browning since it lacks butter's milk solids. For high-heat searing above 450°F, it holds up better than olive oil or butter, both of which start to smoke and burn well before avocado oil does.
How can I verify the certifications on this bottle actually mean something?
Regenerative Organic Certified is administered by the Regenerative Organic Alliance and requires third-party audits covering soil health, animal welfare where applicable, and farmworker fairness, on top of baseline organic compliance. USDA Organic certification means the avocados were grown without synthetic pesticides or fertilizers, verified by an accredited certifying body that conducts annual inspections. Kosher certification adds another layer of third-party review confirming the processing equipment and ingredients meet kosher dietary law. Beyond these standard certifications, the batch-level purity testing against the UC Davis adulteration benchmark is what most bottles skip entirely, since it's not legally required, only chosen when a producer wants to prove rather than claim purity.
What does the family legacy behind this brand actually mean for the oil in the bottle?
Marianne's Harvest traces back to 1920 and is now run by the fifth generation of the same family, which matters less as a story and more as a track record of accountability, the people making sourcing and processing decisions today have inherited standards from four prior generations rather than building a brand from scratch to chase a trend. That continuity shows up in choices like low-temperature refining, which costs more and yields less oil per batch than high-heat processing but preserves the oil's natural composition and neutral taste. It also shows up in the decision to pursue Regenerative Organic Certification and independent lab testing, steps that add cost without being required by any regulation. A newer company with no reputation built over a century has less to lose by cutting corners that a lab test would catch.
Why is this oil only one ingredient, and does that matter for cooking performance?
The ingredient list is organic avocado oil and nothing else, no added vitamin E, no blending oil, no anti-foaming or clarifying agents that some commercial producers use to extend shelf life or smooth out an inconsistent batch. Single-ingredient oils are also easier to verify through lab testing, since any added oil shows up clearly against the known fatty acid signature of pure avocado oil, which is part of how the UC Davis study caught widespread adulteration in the first place. For cooking, this doesn't change the smoke point or fat composition, but it does mean the flavor stays consistently neutral batch to batch rather than shifting based on what filler oil got mixed in that run. It also means anyone avoiding specific additives for allergy, diet, or personal reasons doesn't need to parse a longer label.
- __Storage_Location:
- Dry
- __Volume:
- 500
- __Owner:
- TCFarm
- __badge:
- Regenerative
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