Cherry Creek Estate is a veteran-owned farm in Cherry Creek, on the south-eastern edge of Queensland’s South Burnett. It was founded more than a decade ago by former Australian Army mates who wanted a new purpose after service. On nutrient-rich volcanic soil and sun-drenched hills, the estate grows premium Hass avocados, and also produces macadamias and ginger.
Fruit is packed for the fresh market and cold-pressed on the property into extra virgin avocado oil, using only the flesh. The brand describes this as Australia’s farm-to-plate avocado oil, made entirely from its own Australian fruit. Farming is guided by the same mateship the founders carried from service: supporting other veterans, including through The Cabin Program, while using technology and sustainable practices to keep the land productive for the next generation.
Origin. The estate sits in Blackbutt, South Burnett, on volcanic soil and sun-exposed hills in south-east Queensland. The farm was started by former service members and is positioned as veteran-owned, with produce grown to support Australian veterans. The same property also grows avocados for the fresh market, plus macadamias and ginger, and supplies major Australian retailers.
How it is made. Fruit is Hass. Oil is cold-pressed from the flesh only, without chemical solvents or refining. Leaving out skin and seed is intended to avoid the bitter, grassy notes common in some bulk avocado oils that are milled whole and then refined. The fresh oil is brilliant emerald green from chlorophyll and carotenoids carried into the oil. Ingredient list: 100% Australian avocado oil.
Flavour. Mild, clean and slightly buttery, with a soft avocado character rather than a strong peppery finish. It seasons food without covering it.
Nutrition profile. The fatty-acid pattern is close to extra virgin olive oil: typically about 76% monounsaturated fat (mainly oleic acid, plus some palmitoleic), about 12% polyunsaturated and about 12% saturated. Published figures for Hass cold-pressed oil put alpha-tocopherol (vitamin E) at roughly 70–190 mg/kg, with smaller amounts of other tocopherols, chlorophyll (about 11–19 mg/kg) and carotenoids (about 1.0–3.5 mg/kg). It is a pure fat: no protein, carbohydrate or sodium. These compounds support its role as a cooking oil rich in monounsaturated fat and natural antioxidants; they are not a medical claim.
Heat use. The producer cites a smoke point under about 250°C for Hass extra virgin avocado oil, which covers pan-frying, roasting, barbecuing, baking and most wok work. Keep the oil below visible smoking, as with any unrefined oil.
Kitchen uses. Drizzle over salads, grilled seafood, avocado, tomatoes or steamed vegetables. Use in marinades, vinaigrettes and mayonnaise. Suitable for stir-fries, roast chicken or vegetables, eggs, and baking where a neutral-buttery fat is wanted. Pairs well with citrus, soy, garlic, chilli, herbs and seafood.
Storage. Keep in a cool, dark place. Do not refrigerate; the oil can cloud or solidify below about 7°C and clears again at room temperature. Use within the date on the pack once opened.
If the customer finds any damage or send the wrong goods, please call us within two working days notifying us. The goods of this online store can be arranged to change the goods when retaining the original packaging.
