Saturday, February 2, 2013

Avocado Oil

Just like my relationship wavers with yogurt, I have done the same with oil.  For years, I used 100% extra virgin olive oil whenever I could as it's much healthier for you than vegetable or canola oil.  Then, I read several articles that claim when olive oil is heated it releases cancer causing carcinogens.  Naturally, I freaked out and searched and searched for an alternative.  I introduce to you: Coconut Oil.  It's delightful!  I have found it's cheapest at Trader Joe's.

I used it for my own omelettes and different things for a week or so and then one night I used it to make shredded sweet potato hash browns.  I took a bite and it was delicious!  I was so happy to have found coconut oil.  Then...Josh spoke up.  He could taste the coconut and he doesn't like coconut.  Back to square one I went.  I couldn't argue with him; it does have a distinct coconut flavor.  I continued to use coconut oil in dishes that he wouldn't be able to taste it, but I still didn't have my "go to" oil for when I needed to heat it. 
As I mentioned in a previous blog post, we had such a great time in Arizona for the Fiesta Bowl.  We enjoyed some very tasty food, the family time was memorable, and we met lots of great people.  Furthermore, I found my oil!  I know, weird, right?  Our last day in Arizona was a Sunday and every Sunday the resort we were staying at has a farmer's market.  My parents and I decided to go check it out and see what an Arizona farmer's markets entailed.  Little did I know I would hit the jackpot!

As we walked around I saw this stand and made a beeline for it.  I was chatting up a storm with Keith (the nice man pictured above) in a jiffy.  He told me ALL about his avocado oil and I was intrigued.  He let me sample some and I was SOLD.  In fact, you are reading the blog of the newest member of the sales team for Storino's Quality Products.  Just kidding, but I'd totally do it.  I believe in it that much!
Aside from all the health factors, it doesn't taste like avocado.  Which, is a bit of a shame, because avocados are one of my main food groups.  However, this fact makes it perfect for cooking anything!  I get abnormally excited about things like this and Keith was happy to answer all my questions.  Here's what I learned:
*The smoke point of avocado oil is the highest of all plant oils at 520 degrees.  (Olive oil is 350 degrees)  I'm psyched about this!
*Since it's made from 100% avocado's it's also rich in monounsaturated fats (the good fat from avocados), it's rich in antioxidants, and has vitamins A, E, D and potassium.
*This particular brand I purchased uses Ahuacatian avocados and they are from the region in Mexico where the best avocados are grown-Michoacan, Mexico. 
Are you ready to buy some yet?  You won't regret it!
You can purchase bottles directly from their website or if you have a World Market in your area they carry it. 
Thankfully, I had the good sense to purchase the biggest bottle there because I'm obsessed and going through my bottle at rapid speed. It was the perfect way to end a spectacular trip to the desert.  The pamphlet I got with my purchase says it perfectly:
"What do you do with Avocado oil?"
"It's great from Sizzle to Drizzle."
*I still use my olive oil for homemade salad dressing and different things, but I stick to the avocado oil whenever I'm heating to a high temperature.  Coconut oil is another oil that can reach a high temperature before burning and is another great choice-I prefer the avocado oil for the neutral taste.


  1. Gonna have to get me some! Can't wait to find out if they carry it at WM!

  2. If you're interested in a usa made product that's unrefined versus refined, there is a local company that makes it completely raw, organic and Bon-Gmo.


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