"It sounds both glamorous and rustic to cook with extra-virgin olive oil, but the truth is it's not as multipurpose as it's been popularized to be. While it's fantastic for making salad dressings, marinating olives and feta cheese, or drizzling over finished dishes for a pop of fruity or earthy flavor, it's the wrong oil to be cooking with when it comes to sauteing aromatics like garlic and onions due to its low smoke point."
"There are two different types of avocado oil generally available that differ by their processing: refined and virgin. Refined avocado oil has an extremely high smoke point of about 520 degrees Fahrenheit, making it the ideal fat for almost any high-heat cooking method that you can think of. Similar to extra-virgin olive oil, virgin avocado oil is instead usually cold-pressed, which is a gentler extraction method that keeps a bit more nutrients intact."
Avocado oil is available as refined and virgin varieties that differ by processing. Refined avocado oil has an extremely high smoke point around 520°F, making it suitable for almost any high-heat cooking method. Virgin avocado oil is usually cold-pressed, preserving more nutrients and a slightly lower smoke point near 400°F. The oil's neutral flavor and heat resilience make it ideal for sautéing aromatics, roasting vegetables, searing steak, and grilling chicken. Avocado oil contains oleic acid, supports heart health when consumed in moderation, may reduce cholesterol, aids absorption of fat-soluble vitamins, and provides antioxidants.
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