Years ago, when I first started getting into cooking, there was only one oil I knew of- olive. Even as I discovered new oils while wandering the grocery store, I always depended mostly on olive. When coconut oil came onto the scene I tried it. I found I loved it for post-shower skin hydration and could use it sparingly in cooking, but the flavor was always a little strong for me to fully adopt it for more than a couple uses. But now, there is a new oil on the scene that is stealing the spotlight and quickly becoming my favorite. Say hello to the many uses and benefits of avocado oil!
Where to start… Hm, well I don’t have to tell you how incredibly popular avocados in general have become and it’s no surprise why. The green fruit contains more potassium than bananas, is loaded with monounsaturated fats (how many times have you heard it called the GOOD fat?) and are actually full of fiber too (7g per 3.5 oz serving).
They taste great blended into dressings, sliced up on toast and plus there is always guacamole- yum.
Yes, I’m willing to bet you are all familiar with the fruit, but avocado oil is starting to get the spotlight it deserves too and here’s why.
High smoke point. Smoke point refers to the temperature at which the oil starts visibly smoking in the pan. This is important because once an oil hits its smoke point, it starts breaking down. Nutrients are lost, flavor changes and some oils can even change composition and become not so great for us. Extra virgin avocado oil has a smoke point of 400 degrees Fahrenheit (Coconut oil 350 degrees Fahrenheit), and naturally refined avocado oil has a smoke point that is usually listed around 480-510 degrees Fahrenheit.
Mild flavor. Avocado oil has a mild, slightly nutty flavor that is super smooth in texture. It is great for switching up your salad dressings from the typical olive oil.
Nutritionally similar to olive oil. If you are an olive oil fan because it’s so often touted as the healthiest oil, then rejoice, because avocado oil is similar. Both are close to 70% monounsaturated fat and about 15% saturated fat.
Adaptable. I picked up my first avocado oil in December and have been trying it in various situations since then. I’ve been so impressed! It’s fantastic for making perfect fried eggs, sauteing, marinades, roasting veggies, as a finishing oil on top of homemade hummus and in salad dressings. I haven’t used it myself for baking but have heard it works really well, especially for those that may not prefer the strong taste of coconut oil.
Possibly my favorite everyday use for avocado oil is in smoothies!
I’m always looking for ways to get nutrient and calorie dense foods into Kaitlyn (21 months) and adding a tablespoon of avocado oil provides powerful health benefits without worrying about peeling or pitting the real thing.
Natural Beauty Product. I must admit that I have not tried this one myself, but have read of some reasons why it’s so great for skin and hair, including helping cuts and scars heal.
Overall it’s a superstar for so many reasons and I can’t imagine my kitchen without it now. The only downside to avocado oil is that it isn’t readily available in every grocery store, though it is becoming more so common. Luckily we live in the 21st century and can buy it online to be mailed right to our door. Yay online shopping!
What is your favorite go-to oil in the kitchen?
Have you tried avocado oil?