Here’s the fun truth: this is a low-stakes decision. You’re not splitting the atom. You’re just making food taste good. So experiment. Make a batch of fries with avocado oil and another with olive oil. Compare. Laugh. Burn a few.
And if someone tells you that you must use one over the other, smile and pour them both into a pan. Watch them sizzle together. See? They’re friends. They can hang out. Just don’t deep-fry with expensive extra virgin olive oil—that’s like using champagne to wash your car.
Now go forth, oil swapper. Your kitchen is a playground. Your taste buds are the judges. And the only wrong answer is not trying at all. (But seriously, don’t put avocado oil in your grandmother’s vinaigrette recipe. She’ll know. She always knows.)
