Cooking Oils

When heated, avocado oil itself remains stable and does not oxidize into harmful compounds the way lower-smoke-point oils do. Replacing seed oils with tallow, ghee, butter, coconut oil, or quality olive oil eliminates the primary source of oxidative and mitochondrial harm in the modern diet. Olive oil contains polyphenols and antioxidant compounds that provide protective benefits beyond its monounsaturated fat composition. Avocado oil has a smoke point of 480°F (249°C), making it one of the most heat-stable culinary oils. Extra virgin olive oil and other lower-smoke-point oils degrade and oxidize at temperatures below avocado oil's smoke point. Heating avocado oil destroys its heat-sensitive nutrients, so raw use is recommended for maximum nutritional benefit. Cold-pressed, unrefined olive and avocado oils retain protective polyphenols and are best reserved for low-heat cooking or raw use rather than high-heat cooking.