A buttery, high-smoke-point oil pressed from avocado flesh — one of the few monounsaturated oils stable enough to replace seed oils for searing and frying.
Not ancestral, but a useful tool: when the corner-store reality is seed oil in everything fried, avocado oil is the swap that holds up to the same heat without the omega-6 inflammatory load.
Avocado oil is roughly 70% oleic acid — the same monounsaturated fat that makes olive oil cardioprotective — but with a much higher smoke point (around 480-520F refined), making it the rare healthy oil that holds up to searing and frying without oxidizing into inflammatory compounds. It improves carotenoid absorption: eating it with vegetables multiplies the lutein, beta-carotene, and lycopene your body actually takes up. Beta-sitosterol, a plant sterol, modestly blocks cholesterol absorption. For a community fighting both hypertension and the cheap-seed-oil saturation of the food supply, avocado oil is a practical high-heat upgrade.
Use refined avocado oil for high-heat searing, roasting, and frying; use cold-pressed (greener, grassier) for finishing and dressings. Pair with vegetables to boost fat-soluble nutrient uptake.
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