Health Benefits of Avocado Oil vs. Olive Oil

When it comes to choosing a healthy oil for your kitchen, two favourites often stand out: avocado oil and olive oil. Both are celebrated for their heart-healthy fats and versatility, but they have distinct qualities that can influence your choice.

Nutritional Powerhouses
Olive oil, particularly extra virgin, has long been associated with the Mediterranean diet and cardiovascular benefits. It’s rich in monounsaturated fats and antioxidants such as polyphenols. Avocado oil, however, offers a similar fatty acid profile with an added boost of vitamin E and lutein, supporting skin, eye, and cellular health.

Cooking with Confidence
One of the biggest advantages of avocado oil is its high smoke point — around 270°C. This makes it ideal for roasting, stir-frying, or searing without breaking down into harmful compounds. Olive oil performs beautifully in salad dressings or light sautéing, but it can lose stability at high heat.

Taste and Versatility
Olive oil brings a peppery, sometimes grassy flavour that’s distinct and strong. Avocado oil, like the cold-pressed variety from The Avo Keeper, offers a buttery, mild flavour that complements dishes without overpowering them. It’s equally at home in a vinaigrette as it is drizzled over roasted vegetables or blended into hummus.

Which Should You Choose?
The good news is you don’t need to choose one over the other; both belong in a health-focused pantry. If you’re looking for an oil that can handle New Zealand-style BBQs, family roasts, and everyday cooking, cold-pressed avocado oil is a smart and versatile choice.

At The Avo Keeper, we take pride in pressing our avocados, ensuring you get all the nutritional goodness straight from the orchard to the bottle. Sustainable practices and minimal processing mean you’re enjoying avocado oil that’s as close to nature as possible. SHOP