I have no idea why it took me so long to start using avocado oil, but now that I have, I feel like I need to do a PSA for those of you still in the dark about this healthy fat.
Avocado oil is the perfect all-purpose oil. It’s mild in flavor (doesn’t taste like avocado, though I wouldn’t mind a bit if it did…) and it has a very HIGH smoke point – higher than most cooking oils.
Why do smoke points matter? When an oil reaches its smoke point, it begins to change chemically. This can affect flavor, but more importantly, it can create toxins and free radicals which are harmful to health. This naturally refined chemical-free avocado oil has a smoke point of around 500 degrees.
You can use avocado oil for cooking, sauteing or deep frying – whereas an unrefined oil like EVOO is best used for drizzling on top of already cooked foods due to it’s low smoking point. Use avocado oil anywhere you’d use olive oil. Research shows avocado oil has many of the same health benefits as olive oil and is a good source of monounsaturated fatty acids (aka MUFAs). I use avocado oil for cooking/frying but I also like it in salad dressings or mixed with canned tuna.
Some Costco stores recently started selling this Avocado oil – you can also find it on amazon. If you’re looking for an unrefined extra virgin avocado oil, Olivado seems to be a popular brand – just know that the smoke point for unrefined avocado oil is lower – approx. 375 degrees.
Need another reason to try avocado oil? This research article says avocado oil can help increase collagen and decrease inflammatory cells when used topically… so, I think I’ll be making/posting a DIY lotion with it soon.
Also, you should know, this is NOT a sponsored post. I’m a fan of healthy fats and I like having options when I cook. I think avocado oil is good stuff – everyone should have this in their pantry.
[Update: while this post was not sponsored, Chosen Foods did contact me four months AFTER I wrote this and sponsored another post. I only promote products I use and trust.]