To extract avocado oil, cut the avocado in half, extract the pulp and beat it with a food processor. Spread the pulp on a tray, and let it dry in an oven or in the sun, then strain. Avocado oil is greenish-yellow in color once it's well-strained.
Using a mortar, pulp two halves of an avocado in a bowl for three minutes. If you want a finer texture, use a food processor to beat the pulp. Spread the mashed avocado on a tray suitable for oven use as thin as possible to facilitate the avocado to dry faster. Let the mash dry in the sun for about two days, or accelerate the drying process using an oven.
If you chose to use the oven, heat it up to 155 degrees Fahrenheit. The avocado pulp should be a dark color when done; if it's black, that indicates it's burnt. Leave the pulp in the oven for five hours while occasionally monitoring to make sure it doesn't burn.
Scrape the pulp off the tray using a spatula, put it on gauze or a clean cloth, and wrap it up. Squeeze as much as you can onto a bowl to extract the oil.