We’ve tried several avocado oils, and most come across as heavy and bland, with no detectable aroma of the fruit. This one, however, redefines the qualities of a refined oil—yielding both a high smoke point and plenty of character. Each bottle contains oil extracted from more than 40 avocados ripened in the New Zealand sun—and nothing else. The resulting oil has a distinctly greenish gold color, not unlike high quality olive oil. Its flavor is light enough to fade into the background when cooking bold, complex dishes, but tasty enough to add some nuance to a simple plate of scrambled eggs. We love its buttery, grassy, almost artichoke-like taste. This oil has a fairly high smoke point—generally said to be about 520°F.
Thanks to its health benefits, avocado oil has become increasingly popular as a pantry ingredient. But the avocado oil you find at the store is usually quite flat. Not this one: Each bottle made from over 40 sun-ripened New Zealand avocados, for superior flavor.
We test everything we sell. Here’s how we’d use this.
This is an all-purpose oil wonderful for everything from sautéing to frying. It adds flavor to a traditional vinaigrette with mustard, minced shallot and wine vinegar, or even an egg dish like our Baked Persian Herb Omelet (Kuku Sabzi). (We find that egg dishes are generally a good way to test new oils, as they allow the flavors to shine.) We also love this as a finishing oil. The grassy, artichoke-like aroma is great on most dishes that you would drizzle with extra-virgin olive oil or a nut oil. Try a finishing drizzle on pasta, simple grain sides and soups, or even as a tasty dip for crusty bread. On the sweeter side, it’s also a great replacement for olive oil in a classic Italian olive oil cake, since it yields similar grassy notes.
This oil has a fairly high smoke point—generally said to be about 520°F.
On purchases of $125+ in the contiguous 48 states.
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