Some published procedures for extraction of oil from avocado fruit mesocarp tissue were compared and modified for the purpose of creating applicability in developing countries. Highest recoveries were obtained at a 5:1 water-to-avocado ratio, pH 5.5 and centrifugal force of 12,300 ×g. Addition of 5% CaCO3 or CaSO4 allowed extraction without organic solvents. The relationship was linear between heating temperature (75-98°C) and the time for oil release from slurries. Gravity settling for four days at 37°C followed by centrifugation improved oil yield. Optimal oil recoveries were 70-80%.