Avocado oil is very similar to olive oil when it comes to fat profile. Both oils consist mostly of monounsaturated fat, which is more stable than the polyunsaturated fats (PUFAs) that make up vegetable oils.
Mono- vs. Polyunsaturated Fats
Whereas PUFAs are very unstable and tend to oxidize when exposed to heat and light, monounsaturated fats are much more stable, making avocado oil a good fat to cook with. Avocado oil also has a much higher smoke point than olive oil, which means you can throw it on top of your meat or veggies before roasting them without worrying about setting off your smoke detector.
Unsaturated Fats and Antioxidants
Avocado oil is also high in vitamin E, an antioxidant which protects the fat in the oil from oxidizing. This is great, because eating oxidized fat tends to lead to oxidized cholesterol in our blood, and it is the oxidized cholesterol that is likely to latch onto the insides of our arteries, causing inflammation and plaque build-up.
Get the Good Stuff
Not all oils are created equal, though. Just like with olive oil, you’ll want to go for the cold-pressed avocado oil whenever possible. Otherwise the oil is extracted using chemical solvents and high heat and then you don’t know what you’re eating.
Mark Sisson gives avocado oil is Primal seal of approval here.