Knowra Avocado oil Avocado oil Avocado oil is an edible oil extracted from the flesh of avocados. Its high proportion of monounsaturated fat makes it useful in cooking and food preparation.
Smoke point : The temperature at which heated oil begins producing visible smoke continuously. Refining can raise avocado oil’s smoke point, affecting its suitability for high-heat cooking.
Avocado : The fruit of trees in the genus Persea, especially Persea americana, with creamy flesh surrounding a large seed. Its flesh is the source material from which avocado oil is extracted.
Olive oil : An edible oil obtained from the fruit of the olive tree. Both oils are rich in monounsaturated fat, but differ in flavor, production, and typical cost.
Food adulteration : The deliberate substitution, addition, or removal of ingredients in food for economic gain or deception. Testing has found some avocado oils diluted with cheaper oils or mislabeled as pure.
Deep frying : A cooking method that immerses food in hot oil or fat. Avocado oil can be used for frying, though its cost often makes other oils more practical.
Monounsaturated fat : Dietary fat whose fatty-acid chains contain one carbon–carbon double bond. Oleic acid, a monounsaturated fatty acid, is a major component of avocado oil.
Canola oil : An edible oil made from low-erucic-acid varieties of rapeseed. Canola oil is generally less expensive and has a different fatty-acid profile.
Food labeling : The information and claims printed on food packaging or supplied with food products. Standards and verification for avocado-oil purity and quality have been limited or inconsistent.
Salad dressing : A sauce or mixture used to flavor salads, often made with oil and an acidic ingredient. Unrefined avocado oil’s mild flavor suits uncooked dressings.
Oleic acid : A monounsaturated omega-9 fatty acid found in many animal and plant fats. Its abundance contributes to avocado oil’s fat profile and relative resistance to oxidation.
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