Difference Between Avocado Oil And Olive Oil

The difference in the oil process

Avocado oil is a natural fat extracted from the fruit of African plants. The crushed avocado is boiled in water to extract the fat, and then the extracted fat is cooled and solidified at room temperature; olive oil is directly cold-pressed from fresh olive fruit become. The extraction process does not undergo heat and chemical treatment, retaining the natural nutrients.

Differences in Nutrients

Both avocado oil and olive oil are rich in monounsaturated fatty acid-oleic acid, as well as vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and antioxidants, but avocado oil has higher vitamin content than olive oil, Avocado oil contains more omega-9, which can supplement plant protein and various amino acids for the human body.

Difference in taste

Avocado butter is a neutral-tasting oil that is essentially odorless, which makes it easier to incorporate into a wider range of recipes, including bread or other baked goods. Olive oil, on the other hand, contains a powerful polyphenol antioxidant called stimulant aldehyde, which imparts a more intense flavor that gives you the slight spiciness that you can experience in high-quality extra virgin olive oil.

Different ways of eating

The smoke point of avocado oil is very high, generally above 250 degrees Celsius. It can be used for high-temperature cooking. When cooking or baking, it is recommended to use avocado oil; it is best to choose virgin olive oil, but the point of virgin olive oil smokes is only 80 degrees Celsius, which is not suitable for high-temperature cooking. It is mostly used for cold salad, otherwise the nutrients will be lost due to high-temperature decomposition, so olive oil is more suitable for cold salad or medium-low temperature cooking dishes.