Adriana Cavita’s secret ingredient: avocado oil

I feel like avocado oil has a lot of nutritional value. It’s something that’s only appeared on the market in more recent years. If you have a really good one, if it’s cold-pressed, then for me it has more aroma and taste than other oils; a more authentic flavour.

In Mexican food, we use avocado leaves to cook with. And so, for me, it kind of reminds me of those avocado-leaf notes.

I mainly use it for cold dishes. For example, if you want to finish a ceviche, or an aguachile – which is a type of ceviche that we have on the Pacific coast in Mexico. It gives a bit of a different flavour to those preparations.

I use it a lot in salads, too; if you are preparing a salad, it can be used as a final dressing. And if you are cooking fish, then just put a little bit of avocado oil on top instead of olive oil. It works very well.

And in Mexico, we also use it in our hair. We have these natural remedies using avocado oil that not many people know about.

Adriana Cavita is chef-patron of Cavita, London W1