Two of the healthiest oils we have come across are avocado and olive oil, both known for their array of benefits to the skin, health, nails and of course hair. For the purpose of this article, we are going to be looking at the major differences between avocado and olive oils, so you can make the best choice for your dietary needs.
Olive oil is derived from cold-pressing olives. The olives are harvested and mashed then the oil is separated and goes through a cold-pressing process. Olive oil is mostly composed of oleic acid, a mono-unsaturated fat which has been linked to cancer and cardiovascular disease prevention. Olive oil also contains plant compounds called polyphenols that have been shown to deliver anti-inflammatory and antioxidant properties.
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When choosing an avocado oil, opt for an organic variety, and make sure it’s unrefined and cold-pressed.
What are the key differences?
One of the key differences between avocado and olive oil is the smoke point. Every cooking oil has a smoke point. A smoke point refers to the temperature at which an oil begins to smoke in a pan. When a fat is heated past its smoke point, it starts to break down and can release free radicals into food. Oils with lower smoke points, therefore, start to break down their fat components faster, which can compromise the integrity of your food and can also leave food with a burnt taste. Therefore, when cooking in high heat, it’s best to find an oil that has a higher smoke point. Due to their different levels in smoke point it is preferable to use avocado oil for cooking and extra-virgin olive oil for cold applications, such as salad dressings or toppings.
Another difference is the flavor profile. Your choice of making use of olive oil or avocado oil is largely subjective and dependent on personal preference.
