Avocados!
 

I love 'em. Can't get enough. Wish I could plant and grow an avocado tree with a realistic chance at producing good fruit, but alas I'm in the wrong clime and apparently growing the things is a crapshoot anyway.

Also, for anyone interested in staying abreast of food trends, the next "it" oil will be avocado oil. Rich in the good fats, shown to reduce LDL and even help with prostate problems, high smoke temp (something like 500+ degrees) and supposedly the best consistency and flavor of any of the oils available.

I just ordered some online and am expecting it soon. Gonna try it first with some fish, add in a little citrus somehow and maybe some cilantro. Probably cod or salmon. Mmmmmmm.

I looooooooove avocados.

Next up, I want to try to make my own cilantro-infused olive oil. I'm sick of never having cilantro available when I want it--which is often--because of its short fridge life. The dried and frozen stuff sucks, but I've heard a good infusion is as close to the real thing as it gets. I'll let you know how it turns out, since I'm sure you're all extremely interested. :-)

Advocado oil, interesting stuff.

I love advocados as well, I love me some guacamole.

Whoa, what the heck am I thinking? Here I am talking about avocado oil and then I look forward to a cilantro infused OLIVE oil??? It's amazing the insights at which I can arrive simply by reading my own posts. :)

Why not go for it all? Cliantro-infused avocado oil. NOW we're talking. Next up, lime-infused avocado oil!

I'm gonna start selling this stuff if it turns out well.

Now how does this process work?

Well I'd just be doing the homemade version. Oil infusion isn't hard to do, it's just tricky to get it just right from what I've read (acrid versus no flavor). A cilantro infusion would be as simple as blanching a couple cups of the stuff real quick, then squeezing or patting dry, then blending with a cup of oil (olive, canola, vegetable, avocado, whatever) in a good blender or processor. The idea is that all that good yummy freshness flavor gets infused into the oil, such that the oil is just a medium for whatever flavor.

The professional stuff uses better extraction techniques and refinement that really gets it down to just pure flavor. I've heard rave reviews of infused oils and essences for cooking from people who just don't have access all the time to fresh ingredients, and who like to mix it up with different flavors. The oils are good for cooking with, but even better for a little drizzle here and there. If done right, a little drizzle goes a long way to adding that flavor.

I wonder if Alton Brown has done a Good Eats on making your own infused oils.....

If I do this and like it, I'm going to have a whole shelf soon of different combo infusions. Maybe some basil, a cilantro, definitely a garlic, chile, lime. I'll admit it, these are the things that I think about to do that would be fun while others are out climbing rocks and waterskiing. What does that mean about me? :)

Interesting, sounds simple enough.

Essentially you could do it with any flavor, I wonder why you don't have jalapeno, lime, lemon, cilantro, parsley infused oils....

They're good but they kill my gall bladder.

How about swedish fish infused oil? Or what about lucky charms infused oil. Now we are talking.

There you go. Chocolate covered cinnamon bears too.

Our stake center in CA when I was a young hooligan had a small avocado grove on the hillside below the parking lot. It was a pretty stepp hill so it was mostly just rotting avocadoes.

Nothing like a good old fashioned rotten avocado fight after mutual to get your juices flowing. ;)