The question of which oil is better - avocado or olive - has long been of concern to many gourmets and cooks. Each of them has its own unique properties and taste characteristics that can significantly change your perception of cooking. Both of these oils add not only flavor to dishes, but also many useful substances. Avocado is great for frying, because it has a high smoke threshold, which makes it safe for heat treatment. On the other hand, olive oil is a classic, time-tested. It is not only popular in Mediterranean cuisine, but also has a characteristic taste that can both emphasize and change the flavor accents in a dish. Moreover, it also has many useful properties and helps improve health.
How to decide which oil is better to choose for your table? Maybe you should combine them? Use olive oil in salads, and avocado for frying or baking? How do you see the differences between these oils, and which one do you prefer to use in your recipes?
Both options seem to be healthy, but the choice depends on what exactly you want to get. Personally, I use avocado oil when I cook something at high temperatures. It is not bitter at all and has a softer taste, and it also does not lose its properties in the pan. But for salads or dressings, you simply cannot do without olive oil - here its bright, slightly bitter taste perfectly emphasizes all the ingredients. And avocado oil vs oliveĀ is still a little more traditional, especially when you cook something according to old recipes, and it is full of antioxidants. So, it all depends on what you need the oil for.