Avocado Oil by La Tourangelle
Avocado oil can be used the same way you use your extra virgin olive oil. But with a smoke point at 500 F it is very practical to use in the kitchen for pretty much any application. On salads or in a dressing, it contributes a hint of avocado flavor, and it is wonderful drizzled over slices of fruits. Cook, bake, dress, or simply dip, avocado oil will make it all.
While delicious for cooking, avocado oil, like olive oil and hazelnut oil, contains oleic acid, a monounsaturated fat that may help to lower cholesterol. In one study of people with moderately high cholesterol levels, individuals who ate a diet high in avocados showed clear health improvements. After a few days on the diet that included avocados, they had significant decreases in total cholesterol and LDL cholesterol, along with an increase in health promoting HDL cholesterol.
Avocado oil is processed on equipment very similar to those used to process extra virgin olive oil. The avocado pulp is first expeller-pressed usually using a centrifuge. It is then lightly filtered and "polished" using another centrifuge. The result is a beautiful, emerald green oil with high level of monounsaturated fats that will bring a delicious, light avocado flavor to your dishes.
Suitable for medium-high heat: Perfect for stir-frying, frying, saut�ing, baking, dipping, blending into a dressing/sauce, or drizzling on a finished dish.