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Avocado oil is pressed from the flesh of avocados and has one of the highest smoke points of any cooking oil at 520°F. It's similar to olive oil in fat composition but with a milder, buttery flavor and exceptional heat stability for high-temperature cooking.
They're similarly healthy with comparable fat profiles. Avocado oil has a higher smoke point (better for high-heat cooking) while olive oil has more polyphenols.
It takes 15-20 avocados to make one bottle. Plus, avocados are pricey fruits. However, much commercial 'avocado oil' is adulterated with cheaper oils.
Pure avocado oil should be green (refined is lighter), smell mildly grassy, and cost appropriately. Studies found 82% of avocado oils were mislabeled or rancid.
Store in cool, dark place for up to 1 year. Refined versions last longer. Does not need refrigeration.
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