Food

Oil Change

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Getting bored with the ol’ EVOO? Lately, we’ve been sauteeing, pan searing and drizzling with avocado oil instead. It’s the vegetable oil with the highest smoke point – around 520 degrees F – so you can turn on the heat without getting smoked out of the kitchen. Because it’s made of avocados, it boasts the health benefits you might expect: antioxidants, omega 3 fatty acids. As a bonus, the mild, sweet taste doesn’t interfere with that you’re cooking. Oh, and it’s a pretty green color, too.

We’ve tried two brands – Apalta and Opalo – both from Chile, which apparently exports quite a bit of the stuff. It’s a little pricey to make it your regular cooking oil, but is worth adding to your arsenal. We like sauteeing green beans and cherry tomatoes in avocado oil with a little salt, pepper and a squeeze of lemon to have over rice. When we’re feeling healthy, that is.

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