How can we make cooking oil out of avocado oil?

please help me. this is for our project. thanks!How can we make cooking oil out of avocado oil?
Overview:


Avocado oil is elite among cooking oils:





Avocado oil has the highest smoke point of all vegetable oils -- 520掳 F when refined.





Avocado oil has a healthy, monounsaturated fat content (71%). It is very high, similar to that of olive oil.





Avocado oil is extremely low in trans fatty acids.





Its health benefits are numerous. Studies have shown that avocado oil can reduce bad LDL blood cholesterol and lower the risk of coronary heart disease. It also has a good nutritional value. When cold-pressed, avocado oil is rich in vitamins B, C and E as well as several minerals. Ounce for ounce, avocados contain 60% more potassium than bananas.





Avocados are often misunderstood. Because an avocado's pulp contains so much oil, and perhaps because all oil contains 9-calories per gram (255-calories per ounce), people sometimes think that avocados are unhealthy. Actually, an avocado's oil is the healthy kind. It contains very little saturated fat. And the fruit provides added nutritional value.





Avocado cooking oil is versatile. It has a unique, mild flavor. It is used in salad dressings, dips, soups, marinades, baking, roasting and grilling. Due to its high smoke point, avocado oil is also used for high temperature cooking.





Avocados are grown in many countries (such as Mexico, United States, Israel, South Africa, Spain, etc.). Although the idea of extracting avocado oil is relatively new and probably originated in Australia or New Zealand, avocado oil is currently extracted in many countries, including the United States.





Avocado oil is extracted from the fruit's edible pulp that surrounds its large seed. The pulp is dehydrated and then pressed (or chemically processed with solvents) to extract the oil.


Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). As a food oil, it is used as an ingredient in other dishes, as well as a cooking oil. It is also used for lubrication and in cosmetics where it is valued for its regenerative and moisturizing properties. The grades of avocado oil suitable for cooking were introduced by The Grove in New Zealand in 1999. It has an unusually high smoke point of 491掳F (255掳C), and functions well as a carrier oil for other flavors. It is high in monounsaturated fats and Vitamin E. Because the avocado is a year-round crop, some olive oil plants, particularly in Australia and New Zealand, process olive oil during the olive season, and avocado oil during the rest of the year. As a culinary oil, avocado oil compares well with olive oil.[1]





Avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit.[2]