One of the ingredient groups that any keen and ambitious chef should be knowledgeable about is cooking fats. Pretty much any food that is high in fat can be processed for oil which leads to a whole creative host of cooking oils like avocado oil.
However, there are a few cooking oils that are used more than others, olive oil being one of the most popular. So how different are one of the most popular and one of the most creative oils in the cuisine?
Smoke points heavily dictate the uses of cooking oil and are what drastically separates avocado oil and olive oil. Avocado oil has a very high smoke point of 271C, making it suitable for deep frying. Olive oil only has a smoke point of 210C, making it a less versatile oil.
What is Avocado Oil?
Though avocados do have a seed, avocado oil is one of the few edible oils that is made from the pulp of food instead of the seed, in this case, the pulp of the fatty and creamy avocado.
Avocado oil is extracted in two ways depending on if it is being used for cooking or cosmetic purposes. Edible avocado oil tends to be unrefined and cold pressed, which gives the oil a lot more flavour and colour.
Avocado oil has a surprisingly high smoke point which is due to the lack of acidity in the avocado itself. In fact, with a smoke point of roughly 250C, and 271C when refined, avocado oil can easily be used for sauteing and deep frying.
As you would expect, avocado oil tastes distinctly like avocado, though much milder and with some grassy and fruity sweet undertones due to the refining process.
Avocado oil does not need to be cooked to be consumed. You can even use it as a dressing oil to finish off salads or soups.
What is Olive Oil?
It may seem a little obvious from its name, but olive oil is made using… well, olives.
There is no one set rule for the type of olives that have to be used when making olive oil, but the type of olives used does affect the taste of the oil.
Likewise, tiny details about the kind of environment the olives were grown, such as the type of soil used to plant the olive tree, can affect the taste of the final oil.
Typically, olive oil is produced in the Mediterranean, which is also where it originates, even though it is now used worldwide. As a rule, the hotter the country, the more intense the flavour of the olives will be and the more olive taste the olive oil will have.
There are so many varieties of olive oil in the world, each with its own flavour. The most basic and cheap olive oil, the type that the everyday home cook will use, has fruity undertones with a rich flavour overall.
Extra virgin olive oil results from the first press of the olives during the oil-making process. This makes it the most flavourful and robust olive oil as the flavour is not diluted.
Similarities Between Avocado Oil and Olive Oil
It may not seem like it at first but avocado oil and olive oil share a lot more characteristics than you would think:
- Cooking Oils – The most obvious similarity that avocado oil and olive oil share is that they are used for cooking, providing a more flavourful alternative to neutral oils. Both oils can be used for frying or as finishing touches to a dish.
- Unique Flavours – There are two types of oils in cooking, neutral and non-neutral flavoured oils. Avocado oil and olive oil have their own unique flavours, making them non-neutral oils. As such, they will not work well with every dish.
- Close Flavour Profile – As different as their flavours may be from other cooking oils, olive oil and avocado oil are very close in flavour with similar fruity notes and a strong taste. So much so that they can be used interchangeably in many recipes.
- Healthy Fats – Most cooking oils are heavily associated with being fatty and unhealthy, but avocado oil and olive oil are well known for being a healthy source of good fats that your body needs. They are healthier than any other cooking oils with plenty of nutrients.
- Price Points – Though olive oil, in particular, is called on a lot in recipes, it is in no way a cheap cooking oil. Likewise, because avocado oil is considered a more specialised oil, it also has a higher price tag than most cooking oils. Depending on where you shop, avocado oil and olive oil will be pretty evenly matched in price.
Differences Between Avocado Oil and Olive Oil
You may think that because avocado oil and olive oil have so many core similarities, they are essentially the same oil, but that assumption would be wrong. They have some significant differences too:
- Smoke Points – Avocado oil often shocks people with its high smoke point of roughly 271 C, which is significantly higher than olive oil, which has a noticeably low smoke point of 210 C.
- Kitchen Uses – Due to their smoke points being drastically different, there are things that avocado oil can do that olive oil cannot. Mostly, avocado oil can be used for shallow frying or deep frying food as it will not burn as quickly. Olive oil is only suitable for sautéing foods. Otherwise, it will burn and develop an awful taste.
- Base Ingredients – Of course, a big difference between avocado oil and olive oil is that avocado oil is made using avocados, and olive oil is made using olives. This is where their unique tastes differ, even if their profiles are similar.
Avocado Oil vs Olive Oil: Which Wins?
If you had to stick to using one or the other, which would get your vote? It’s time to pick between avocado oil vs olive oil:
Do You Prefer Avocado Oil or Olive Oil?
Avocado Oil and Olive Oil FAQs
Do you have more questions about avocado oil and olive oil? Then see if these FAQs help. If not, drop a comment at the bottom of the page.
Not necessarily. Both oils are considered healthy fats but olive oil does tend to contain a wider range of nutrients in general.
Absolutely! Avocado oil has such a high smoke point that it is a great choice for frying with no risk of adding a burnt flavour to your cooking.
Sources
Where we obtain our information and verify the facts in this article:
Chosen Foods
The smoking point of avocado oil.
Healthline
The health benefits and fat content of olive oil and avocado oil.
All Recipes
How to use avocado oil in the kitchen and whether it needs to be cooked or not.
Acacia may be a freelance writer by day, but they are a food fanatic by night. They are always trying out new recipes or finding different ways to elevate classical dishes. But their biggest culinary aim is to educate others on the basics of the kitchen so that they too can enjoy delicious food.
