Avocado oil: high smoke point and mild taste
One of the most heat-stable oils, with a gentle flavour. We show what it can do in the kitchen , and where the difference between refined and virgin lies.
In the kitchenRich in oleic acid, very heat-stable
Avocado oil is pressed from the flesh of the avocado. It is high in monounsaturated oleic acid, similar to olive oil, and refined avocado oil reaches a very high smoke point , one of the highest among common oils.
This makes refined avocado oil a good choice for searing, while virgin avocado oil shines cold.
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Refined or virgin
- Refined: very high smoke point, neutral , for hot frying and searing.
- Virgin (cold-pressed): green, buttery, mild , for salads, dips and gentle warmth.
- Profile: mostly monounsaturated, which makes it fairly stable.
- Price: usually pricier than everyday oils.
Said honestly
Avocado oil is a good, versatile oil, especially the refined version for high heat. It is fashionable, though, and not magically healthier than other good oils with a similar profile, like olive oil. We make no health promises. Choose by use: refined for hot, virgin for cold. We give you the facts, the decision stays with you.
Sources and further reading
- Avocado oil , Wikipedia