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Primal Kitchen Avocado Oil California Extra Virgin -- 8.5 fl oz

Primal Kitchen Avocado Oil California Extra Virgin
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Primal Kitchen Avocado Oil California Extra Virgin -- 8.5 fl oz

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Primal Kitchen Avocado Oil California Extra Virgin Description

  • Non GMO Project Verified
  • Extra Virgin | Unrefined | California Avocados

» Extra Virgin

» Unrefined

» California Grown Avocados

» First Cold Pressed

» 10g Monounsaturated Fats Per Serving


Made exclusively with premium California avocados, our 100% pure avocado oil is Extra Virgin and unrefined yielding an emerald green, nutrient rich, buttery oil, Minimal processing allows Primal Kitchen Extra Virgin Avocado Oil to retain the original fatty acid profile of fresh avocados including beneficial monounsaturated fats. Ideal for baking, sautéing, grilling, dipping or as an ingredient in homemade salad dressing, our avocado oil is the perfect staple for all your cooking needs.


Mark Sisson



Store in a cool, dry place away from sunlight.
Free Of
GMO ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (14 g)
Servings per Container: About 17
Amount Per Serving% Daily Value
Total Fat14 g18%
Saturated Fat2 g10%
Trans Fat0 g
Monounsaturated Fat10 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Dietary Fiber0 g0%
Total Sugars0 g
Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: 100% pure avocado oil.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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“Cheesy” Brussels Sprouts Flatbread (Vegan)

Complete with a do-it-yourself flatbread base, this warm and toasty appetizer is sure to satisfy the palates of many. It’s topped with crispy baked Brussels sprouts and mozzarella “cheese” – plus a drizzle of fresh lemon-tahini dressing. It’s a light bite for summer dining, but can be served year-round as a savory starter.

Homemade Plant-Based Brussels Sprouts Flatbread with Lemon-Tahini Drizzle on Parchment Paper on Marble Countertop |

“Cheesy” Brussels Sprouts Flatbread (Vegan)

Lemon-tahini dressing

  • 2 Tbsp. avocado oil
  • 1 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. agave
  • 1 clove garlic (minced)
  • Pinch Himalayan pink salt
  • Pinch ground black pepper


  • 1/4 cup + 2 Tbsp. warm water (divided (100 degrees F))
  • 1/2 tsp. active dry yeast
  • 1/2 tsp. organic cane sugar (divided)
  • 1 Tbsp. avocado oil (divided)
  • 1 cup all-purpose flour
  • 1/2 tsp. Himalayan pink salt
  • 1 cup plant-based shredded mozzarella "cheese"
  • 1 ½ cups Brussels sprouts (thinly sliced)
  • Salt (to taste)
  • Pepper to taste

Lemon-tahini dressing

  1. In bowl, whisk together all dressing ingredients. Cover and refrigerate until ready to use.


  1. In stand mixer, combine active dry yeast, ¼ teaspoon sugar and ¼ cup warm water until mixture is frothy and bubbles form, roughly 15 minutes.
  2. Stir in flour, salt, remaining sugar and water, and 1 ½ teaspoons avocado oil until dough forms. Transfer dough to lightly floured surface. Use hands to knead dough for 2 minutes. Transfer dough to lightly greased bowl and cover with damp towel. Set aside for 1 hour or until doubled in size.
  3. Preheat oven to 475 degrees F. and line baking sheet with parchment paper. When ready, use fists to punch dough to release any air.
  4. On floured surface, roll dough to ¼ in. thickness. Transfer dough to prepared baking sheet. Use fork to press a few holes into each half to release steam during the baking process.
  5. Top dough with mozzarella and layer sliced Brussels sprouts evenly on top. Drizzle with remaining oil and sprinkle lightly with salt and pepper.
  6. Bake 10 minutes or until golden brown. Remove from oven and drizzle lemon-tahini dressing on top. Slice and serve warm.

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