This edible oil makes an excellent cooking oil because of its high smoke point (up to 520 degrees F, 270 C, in fact). Avocado oil is pressed from the fleshy pulp around the avocado pit.
It is high in vitamin E and monounsaturated fat, and most of the fatty acids in this oil are monounsaturated oleic acid, the same omega-9 essential fatty acid found in olive oil which is believed to speed wound healing and cell regeneration, lower the risk of certain types of cancer, help with autoimmune diseases, and reduce inflammation in the body.
The vitamins, minerals and monounsaturated fatty acids in avocado oil help the digestive tract to process food efficiently, which is why some people like to cook with it to help prevent gas, bloating or heartburn. Oleic acid is resistant to oxidation so this type of oil can be stored for long periods of time without turning rancid.
Both unrefined and refined avocado oil can be used in baking, deep-frying, stir-frying, barbecuing, roasting, sautéing, searing, and almost any cooking method you can think of. It doesn’t break down when you are cooking at high temperatures, so it won’t lose its health benefits when heated, like some other oils do.
While olive oil offers a pungent, slightly bitter flavor that puts some people off, switching to avocado oil means you can enjoy a mild aroma, rich flavor and creamy texture. Avocado oil can be described as slightly nutty and buttery. It doesn’t taste like avocados but offers a light, smooth flavor.
It is perfect for pairing with mixed grilled vegetables. You can also use it in cooking marinades because it is fine when heated. Avocado oil is the healthiest oil you can choose for high heat cooking, and this versatile oil is also perfect for drizzling over salads.