Avocado Oil

Avocado oil is a neutral, versatile cooking oil pressed from the flesh of avocados. It has become popular in modern kitchens because it combines a mild flavor with a very high smoke point (typically around 480–520°F / 250–270°C for refined oil), making it suitable for frying, roasting, sautéing, and general cooking.

Unlike olive oil, which is traditionally used both for cooking and finishing, avocado oil is usually valued as a workhorse oil that can handle a wide range of temperatures without dominating the flavor of a dish.

High‑quality avocado oil is typically labeled "expeller‑pressed" or "cold‑pressed." Because it is relatively stable and neutral, it also works well for emulsions such as mayonnaise and many salad dressings.