Flash in the Pan

Using avocado oil - extra virgin, cold-pressed, no less - might seem to be another gimmick for a fussy foodie, but the oil from Olivado Gourmet Foods has a lot to recommend it. The company sent some samples, which I've been trying in my cooking. The straight avocado oil has good viscosity, even when hot, so it holds to food rather than puddling off. I found I could do a decent job in sauté while using maybe a half to a third of the amount of olive oil I might ordinarily use. It also has a high smoke point - at 500ºF far higher than olive oil's roughly 375ºF. Get that pan sizzling and you don't need to immediately grab for the vent fan switch. Finally, the flavor is interesting - definitely avocado overtones but, to my taste, also a little reminiscent of good olive oil. But it's a a definite positive addition to a dish. The one downside is a suggested retail price of $12.99 for a 250 ml bottle. But take into account how much less you use, and the price tag seems (a bit) more reasonable.

I tried chili and bell-pepper infused oil for cooking without noticing that chili part on the label, which meant for a pretty hot side dish I was doing. This is one where less will be more. There was also the blend of avocado, olive, and flax seed oils, which is supposed to be good for you but didn't thrill me so much. However, give the straight avocado a try.