Avocado Oil
Pressed from ripe avocado flesh, not the seed, this oil handles high heat without smoking and stays nearly flavorless, so it gets out of the way and lets your food do the talking.
What It Is
Most cooking oils come from seeds or grains. Avocado oil comes from the fruit itself, pressed from the flesh surrounding the pit. Cold-pressing keeps the oil closer to its natural state before refining removes the green color and grassy scent, leaving a clean, neutral oil with one of the highest smoke points you can find in a kitchen.
That high smoke point, around 500 degrees Fahrenheit, is the whole story. It will not burn, bitter, or smell when you get a pan genuinely hot, which most oils will.
What To Do
Use it anywhere you need a neutral oil at high heat: searing chicken thighs, stir-frying vegetables, oven-roasting anything at 450 degrees. It also works cold in mayonnaise, dressings, and marinades when you want body without a strong flavor.
A light drizzle over eggs or grain bowls works too, though that is where a more flavorful oil might earn its place. Store it in a cool, dark spot. It keeps well at room temperature for several months and does not need the fridge.
