SOIL TO OIL

UPCYCLING 'UGLY' AVOCADOS​​​​

1. GROWN

2. SORTED AT ORIGIN

3. SHIPPED

4. ARRIVE IN EUROPE

5. SORTED AGAIN

Little avo pips are planted in patches of soil on farms across the world. They’re watered with care, and grow into beautiful avocado trees.

Avocados are plucked from the branches and sorted. Those that look good are given the go-ahead for shipping. Those that don’t are left behind, upcycled at source.

The avos start their journey across the seas. Some ripen along the way. Some don’t. Some pick up a bump here. Others pick up a bruise there.

After a few weeks of travel, the avocados – those that made the trip just fine and those that look a little worse for wear – arrive at the port in Rotterdam.

Here, avos are sorted into those good enough for supermarkets, and ‘category two’ avocados – the ‘uglys’. This is where Soilmates come in. We love the uglys. We rescue them.

6. PRESSED

7. REFINED

8. BOTTLED

9. SOLD

10. ENJOYED

While the pretty avos are sent to retail, the uglys are bundled up and taken to a factory in Ridderkerk, where Soilmates squeeze the health out of them.
Hello, avocado oil!

Because we only use ‘ugly’ avocados, they need to go through a short, natural refining process, the result of which is a smooth, pure and nutrient-rich cooking oil.

The oil is poured into bottles, and hugged with the Healthy Oil label. Look at them: standing proud, ready to join their pretty avo friends on supermarket shelves.

Bottles are lined up in stores in Albert Heijn, and on the web shops of Picnic, Crisp and Pieter Pot, just waiting to be chosen and taken home by a Soilmate. Is that you?

Now is their time to shine! Healthy Oil makes its debut in kitchens across the country, popping up in everything from salads and stir-fries, to smoothie and steak recipes.

WE ❤ THE UGLYS

SOILSCIENCE​