When is the best time to cook with avocado oil?

Avocado oil enjoys a strong reputation thanks to the fruit's health benefits, but does unrefined avocado oil still pack those same perks? Is it worth swapping it for other oils in your kitchen? And does it actually taste good? Read on to find out.

Is avocado oil healthy?

Avocado oil is rich in monounsaturated fats, the same kind of heart-healthy fats found in olive oil, canola oil, peanut oil, and various nuts. According to the Mayo Clinic, opting for these 'good' fats over saturated fats can be beneficial for your heart.

Which type of avocado oil is the best?

To start, refined avocado oil is often bleached and deodorized, making it a common ingredient in skincare products. For cooking, choose unrefined avocado oil instead.

The next choice is between expeller-pressed and cold-pressed oils. Cold-pressed avocado oil retains more of its natural flavor and nutrients compared to the expeller-pressed version. Therefore, extra virgin (cold-pressed) avocado oil is the best option.

How would you describe the taste of avocado oil?

Avocado oil has a mild avocado flavor, with subtle notes that are both nutty and grassy.

How can avocado oil be used in cooking?

Unrefined avocado oil boasts a high smoke point of around 480°F (250°C), allowing it to withstand much higher temperatures than extra virgin olive oil before it begins to smoke. In fact, it can handle higher heat than most common cooking oils, including canola, corn, coconut, and peanut oils.

Thanks to its high smoke point, avocado oil is ideal for cooking methods like pan-frying, roasting, grilling, and baking. Plus, as an unsaturated fat, it stays liquid at room temperature. You can even use it in uncooked dishes like salad dressings or homemade mayonnaise in place of olive oil.