Side-by-Side Comparison
Cooking Oils & Fats
Avocado Oil (Refined) vs. Extra Virgin Olive Oil (EVOO)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Avocado Oil (Refined)
Extra Virgin Olive Oil (EVOO)
Refined avocado oil (Persea americana) is commonly cited among the highest-smoke-point culinary oils, typically listed around 260-271°C (500-520°F) depending on refinement quality and freshness. Per 100g, it provides 884 kcal, 70.6% oleic monounsaturated fatty acids, 13.5% PUFA, and 11.6% saturated fat.
Extra virgin olive oil is mechanically cold-extracted unrefined oil from olives (Olea europaea) with free acidity <0.8%. Per 100g, it provides 884 kcal, 100g lipids (73% oleic monounsaturated fat), a smoke point of 190°C–207°C (375°F–405°F), and rich polyphenols.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
260 – 271°C (500 – 520°F) (varies with refinement/freshness) | 190 – 207°C (375 – 405°F) |
|
Monounsaturated Fat (MUFA)
|
70.6 (Oleic Acid) % | 73.0 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
13.5 (Linoleic Acid) % | 10.5 (Linoleic Acid) % |
|
Saturated Fat (SFA)
|
11.6 (Palmitic Acid) % | 14.0 (Palmitic Acid) % |
|
Omega-6 to Omega-3 Ratio
|
13 : 1 | 10 : 1 |
|
Primary Fatty Acid
|
Oleic Acid (C18:1) | Oleic Acid (C18:1 cis-9) |
|
Free Acidity (as Oleic)
|
≤ 0.50 % | ≤ 0.80 % |
|
Extraction Method
|
Centrifugation + Physical Refining | Cold Mechanical First Press (< 27°C / 80.6°F) |
|
Shelf Life
|
12 – 18 Months | 18 – 24 Months (Dark glass, cool storage) |
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