Questions & Answers
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?