Olive Oil: Extra virgin olive oil has a lower smoke point (about 375°F or 190°C) compared to refined olive oil (about 465°F or 240°C). This makes extra virgin olive oil ideal for low to medium-heat cooking, such as sautéing or drizzling over dishes, but not suitable for high-heat frying or roasting.
Avocado Oil: Avocado oil has a high smoke point of about 520°F or 271°C, making it excellent for high-heat cooking like frying, grilling, and searing without breaking down or releasing harmful compounds.
Olive Oil: Olive oil, especially extra virgin, is rich in monounsaturated fats, antioxidants, and vitamin E. It contains oleocanthal, an anti-inflammatory compound that benefits heart health and reduces oxidative stress.
– Avocado Oil: Avocado oil is also rich in monounsaturated fats and contains vitamin E, potassium, and lutein (good for eye health). It has a slightly higher percentage of monounsaturated fats compared to olive oil, making it heart-healthy as well.
Olive Oil: Extra virgin olive oil has a distinct, bold flavor with a peppery or fruity taste. It’s great for dressing salads, making dips, or drizzling over cooked dishes.
Avocado Oil: Avocado oil has a milder flavor, which is less intrusive, making it versatile for all types of dishes, including smoothies, dressings, and stir-fries.
Both oils are healthy options, so choosing the best one depends on your specific cooking needs and taste preferences.