Premium Olivver EVOOs v avocado oil

Photo: the Olive Tree of Vouves, on the island of Crete*

The heated debate: is extra virgin olive oil better than avocado oil?

Avocado oil is having a bit of a moment, and fair enough too - it’s the oil with the most similarities to extra virgin olive oil, also containing healthy oleic acid, a monounsaturated omega-9 fatty acid.

Studies show both premium EVOO and avocado oil help reduce inflammation, reduce bad cholesterol, and also can help reduce blood pressure. Like extra virgin olive oil, avocado oil also contains lots of healthy antioxidants in the form of naturally occurring plant phenols. 

But there are some major differences (besides the fact that biologically the olive is a drupe, while the avocado is actually a berry!)

The main one is all about flavour (and aroma).

Ever tried dipping bread in avocado oil? Not a pleasant thing. 

Premium extra virgin olive oil just tastes so much better, with a complex and diverse flavour profile, typically including notes of grass, green tomato, artichoke, almond and various herbs.

And premium extra virgin olive oil holds a clear edge in terms of nutrition containing more potassium, calcium, iron and vitamins.

People are also surprised to learn just how good olive trees are for the environment; they absorb CO2, improve air quality and support biodiversity.**

Unfortunately producing avocados is not great for the environment, with super high water usage (it's estimated it takes about 70 litres of water to grow a single avocado!). Globally, the avocado oil industry is unregulated and lacking the certifications of the premium EVOO industry. 

That old 'high smoke point' thing: one of the much-touted benefits of avocado oil is the high smoke point. However the difference is not that much - premium EVOOs can offer smoke points of over 200°C (the freshest EVOOs will have a higher smoke point).

So, we're not here to dig out avocado oil just for the sake of it, because it's still a far better choice than processed seed oils, but from a cooking and consumer point of view, there's no doubt premium extra virgin olive oil reigns supreme as queen of the kitchen.

*"More than just a tree, the olive tree of Vouves is a living testament to the endurance of nature and the passage of time. Believed to be over 3,000 years old, it has silently witnessed the rise and fall of empires, the ebb and flow of civilizations, and the unending march of history. As one stands in its presence, there is a palpable sense of connection to a distant past, a feeling of reverence for a natural monument that has outlasted the fleeting nature of human endeavors. The Olive Tree of Vouves is a symbol of hope and perseverance, a reminder of the deep roots we all share."

**Olive trees are notable for their ability to sequester carbon dioxide, playing a significant role in mitigating climate change. On average, one hectare of olive grove can capture approximately 4.5 tons of CO2 per year. This equates to one litre of olive oil potentially removing up to 10 kilograms of CO2 from the atmosphere​. The impressive sequestration ability is due to the long lifespan and extensive root systems of the trees, which store carbon in both the biomass and the soil.