Recently I was asked to test a product I have never used, avocado oil. I wondered about the taste and also the health benefits. When I received the product I was pleased to see the “NON GMO project verified” label on the bottle. Also, I like the high smoke point of 500°F. FYI, all cooking oils have a smoke point, which is the point when the oil starts to decompose and the “healthy” antioxidants in the oil are replaced with free radicals and other dangerous molecules. Virgin olive oil and coconut oil have a smoke point of 350°F. Therefore, avocado oil would be a great cooking oil whether you are doing a quick stir-fry or a high sear on the grill.
Avocado oil contains heart-healthy, stable omega-9 monounsaturated fat (75%), zero trans fat, only 12.5% saturated fat, and 12.5% polyunsaturated fat, and zero cholesterol because it is plant based. Plus it has a clean, mild flavor and doesn’t over power the taste of the food.
So now it was time to get cooking. First I made Spaghetti Squash Cakes and cooked them in the avocado oil at medium-high heat and the results were great, non-greasy squash cakes. I also sautéed boneless pork tenderloin chops and fresh asparagus with the oil. The asparagus had a nutty, slightly buttery taste and the chops cooked perfectly. I marinated my pork chops in Peggy’s Marinade replacing the canola oil with avocado oil.
I would highly recommend trying Chosen Foods Ancient Nutrition 100% pure Avocado Oil, which can be found at their website or Costco.