This one sounds fancy, but it’s stupidly easy. After your acid spritz, brush a very thin layer of olive oil over the cut flesh. Think of it as stress-eating for your avocado—the oil creates a barrier that locks out air.
Don’t drown it. We’re going for a glisten, not a slip ‘n’ slide. Use your finger or a pastry brush. It adds a tiny bit of flavor, but mostly it’s just an elite-level freshness hack.
One warning: if you store it for more than two days, the oil can turn a bit waxy. But for overnight or a day? Chef’s kiss.
How to keep avocados fresh: 6 top ways tested for results
