Some people complain that avocado oil is too neutral. To them I say: that’s exactly the point. It’s the oil equivalent of water—it does its job without stealing the spotlight.
Another tiny downside: avocado oil is not great for cold dishes that need a strong olive oil flavor. Don’t drizzle it over a caprese salad and expect magic. Use it for cooking, and let olive oil have its moment on fresh mozzarella.
And yes, you should buy refined avocado oil for cooking. Unrefined or “extra virgin” has a stronger, almost nutty taste that might clash with some dishes. Read the label—your future self will thank you.
A Quick Shopping Tip (Because I Love You)
Look for avocado oil in a dark glass bottle or a can. Light degrades oils, and you don’t want your expensive liquid to turn sad and bitter. Store it in a cool, dark cabinet—not next to the stovetop.
Brands like Chosen Foods or Primal Kitchen are reliable, but local grocery stores often have great house brands. And if you see a bottle that says “100% pure avocado oil,” you’re golden.
Pro tip: If you buy a big bottle, pour some into a smaller dark glass bottle for daily use. You’ll feel very fancy, like a chef who owns a restaurant with outdoor seating and a lemon tree.
