Avocado has a high nutritional value with a high content of unsaturated fatty acids, vitamins, phytochemicals, fiber, protein, and minerals such as magnesium and potassium. However, it is difficult to determine the harvesting stage especially for green-skinned varieties. Maturity of avocado is determined by analysis of parameters such as maturity index, oil content and minerals content. However, several factors affect chemical the profile including seasonal variation, cultivar and geographical growing area. The objective of this study was to determine the proximate and physicochemical properties of avocado from Murang’a County, Kenya. Samples of four different cultivars were collected from three geographical zones. Proximate analysis was done on fresh avocado pulp. Oil was extracted from avocado pulp using petroleum ether. The proximate composition of avocado of the four cultivars ranged as follows: moisture content was 59.30-84.31%, ash content was 0.96-1.53%, dietary fibre content was 6.43-1.83% and oil content was 59.44-75.32%. The physicochemical properties of the oil samples ranged as follows: specific gravity 0.85-0.92; acid values 0.18-0.98 mg KOH/g; saponification value 123.42-187 mg KOH/g; iodine value 54-107g I2/100g; and peroxide values 0.9-2.3 Meq O2/kg. Altitude significantly influenced the proximate and physicochemical properties of avocado oil across different cultivars. Understanding these variations is crucial for optimizing avocado cultivation, processing, and utilization for nutritional and industrial applications.