They can, however, be bottled, as I learned when I met Cid da Silva, a farmer with a 40-acre organic avocado grove in Valley Center, California, who transforms the fruit into oil. "It's nutty with a velvety texture, and thick, so you don't have to use much," da Silva told me. Indeed, his Bella Vado avocado oil has all the qualities I adore in fresh avocados, captured in an emerald green liquid. He first started making the product in 2006, when he was faced with a bumper crop of the fruit. With a surplus on his hands, it occurred to da Silva that avocados' high fat content could translate into a flavorful oil, something producers in many countries, including South Africa, Mexico, and New Zealand, had already discovered. "It's truly a new world oil," said da Silva.