Avocado oils (AO) from Hass and Fuerte varieties were extracted by supercritical CO2 (scCO2) at 40 and 80 °C (400 bar). The yields of the extraction ranged from 36 % to 38 % and AO extraction using scCO2 showed a good fit to the logistic model. Physicochemical, bioactive compounds, fatty acid composition, antioxidant capacity and oxidative stability of the oil were influenced by scCO2 extraction. Compared to commercial product extracted by cold pressing, the AO extracted with scCO2 showed a lower total phenolic content, except for that extracted from the Fuerte variety at 80 °C, as well as higher total carotenoid and chlorophyll contents, unsaturated/saturate fatty acid ratio and antioxidant capacity in that extracted at 80 °C. However, initiation and propagation kinetic parameters, estimated at the first time using accelerated Oxitest system, showed that AO obtained by scCO2 is more susceptible to lipid oxidation.