We are creatures of habit and often purchase the same items when shopping at the supermarket. The case could be different if we knew how certain foods benefit our health and nourish our bodies.
There are endless options when it comes to which oil to use for your cooking or dressing salads. Though, not all oils are considered equal. We take a deep dive into the two healthier options extracted from their respective fruits – avocado oil and olive oil. Read on to find out how these bottles of goodness compare, depending how you use or consume it.
The taste of olive oil can vary depending on the quality of olives and processing methods. Generally, extra-virgin olive oil tastes light with a bite of spice. Avocado oil on the other hand, has a delicate, slightly buttery fresh flavour, oozes the taste and colour characteristics of the natural fresh fruit itself. The avocado oil is perfect for dipping artisan breads, drizzling over salads, steamed vegetables or pan-frying meat.
We all know how vital the heart is. Nurture it by including monounsaturated fats into your diet which both oils contain. The versatile avocado provides a substantial amount of healthy monounsaturated fatty acids – making this oil a beneficial choice when it comes to reducing blood pressure, cholesterol levels and the risk of heart disease.
Both oils contain sources of antioxidants and vitamins that do wonders to our bodies. Antioxidants protect our system from ageing, rejuvenates our cells and assists with prevention of cancer.
Avocado oil is rich in vitamins but also high in lutein, a nutrient which improves eye health and lowers the risk of eye diseases like cataracts. You can also add avocado oil to your creams, make a homemade facial scrub or apply directly to the skin to treat acne and moisturise the skin.
Vitamin E is found in both olive and avocado oil. However, it can be lost when cooking at high temperatures, in which avocado oil has an advantage over as it has a high smoking point.
What does this mean? When we use oil to cook on high heat, the oil reaches a certain point where it can burn, release free radicals and break down chemically which is toxic to consume. It will also taste pungent, so it’s best to stick with oil that can handle the heat.
You’ll be pleased to know which to oil to pick when frying or barbecuing, as avocado oil trumps. It has highest smoking point of over 480 °F (249 °C) compared to other oils – making it the safest oil for cooking on high heat. Olive oil will hover around 350°F, so it’s better used for low to medium heat cooking.
Both are packed with heart-healthy unsaturated fats, antioxidants and nutrients. It really comes down to how you are using the oil, what you’re whipping up in the kitchen and what your palate is drawn to.
If you’re wanting all the health benefits and want more versatility with your cooking, avocado oil does have a higher smoke point which is a key differentiator between the two. This means you can retain all the goodness and nutrients, no matter if you’re using it in salads, roasting or sautéing.
Receive some food inspiration below on how you can use avocado oil to enhance your meals.
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