Avocado fruit is rich in monounsaturated fat and contains relatively high level of important lipid-soluble compounds such as vitamin E, β-sitosterol and carotenoids. The consumption of avocado fruit is highly related to its potential benefits. However, with the increase of avocado production, short time of maturation and easy oxidation of avocado fruit are the main problem for producers. The production of oil from avocado fruit, thus, is highly promoted. This paper discusses the effects of different extraction methods on chemical composition and yield of oils from avocado fruits.