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However, there’s also a difference between pure olive oil and extra virgin olive oil. "Extra virgin olive oil is cold-pressed and more delicate to heat than pure olive oil.
Avocado oil and olive oil are both flavorful and healthy. But there are some differences. Dietitians reveal which is better for heart, brain and skin health.
Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14] 455 °F Peanut oil: Refined: 232 °C [3] 450 °F Peanut oil: 227–229 °C [3] [15] 441–445 °F Peanut oil: Unrefined: 160 °C [3] 320 °F Pecan ...
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Avocado oil has a similar monounsaturated fat profile to olive oil. Avocado oil is naturally low acidic, helping to increase smoke point. Unrefined avocado oil can be safely heated to 480 °F (249 °C). Both unrefined and refined avocado oil can safely be used for almost any high-heat cooking, including baking, stir-frying, deep-frying, searing ...
Extra virgin olive oil is mostly used raw as a condiment and as an ingredient in salad dressings. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned.
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