Avocado oil is pressed from the pulp of the fruit rather than the seed. Because of its particular fat ratios, extra virgin avocado oil has a high smoke point of 400°F (204°C). This makes it extremely adaptable in the kitchen for anything from sautéing to stir-fry, baking to salads.
Unlike the sometimes bitter taste and pungent scent of olive oil, avocado oil has a mild smell, a creamy texture and rich, lingering taste that’s both naturally buttery and slightly nutty. (To most people, the oil smells like a soft, ripe avocado with maybe a very faint hint of artichoke.) It’s become a favourite oil for fish, grilled vegetables and a lot of salad recipes.
Because of the higher smoke point, you can use avocado oil in cooking marinades as well as finishing sauces. Many people who avoid all dairy may use this oil in lieu of butter (or even ghee) for most of their cooking.