Avocado Oil (Refined)
Cooking Oils & Fats · 9 specs
Direct Answer
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.
Source: USDA FoodData Central (FDC ID: 173577) · Last reviewed Aug 28, 2026
Specs
| Smoke Point | 260 – 271°C (500 – 520°F) (varies with refinement/freshness) |
| Monounsaturated Fat (MUFA) | 70.6 (Oleic Acid) % |
| Polyunsaturated Fat (PUFA) | 13.5 (Linoleic Acid) % |
| Saturated Fat (SFA) | 11.6 (Palmitic Acid) % |
| Omega-6 to Omega-3 Ratio | 13 : 1 |
| Primary Fatty Acid | Oleic Acid (C18:1) |
| Free Acidity (as Oleic) | ≤ 0.50 % |
| Extraction Method | Centrifugation + Physical Refining |
| Shelf Life | 12 – 18 Months |
A High-Heat Oil, With a Caveat on the Exact Number
Because refined avocado oil removes free fatty acids and impurities without altering its stable monounsaturated oleic backbone, it withstands high-heat cast iron searing and deep frying well, and its smoke point is genuinely among the highest of common culinary oils. That said, treat any single precise figure (271°C/520°F is the number most often repeated) with some caution: smoke point depends heavily on refinement grade, storage age, and free-fatty-acid content, and post-2020 testing of commercial avocado oil found a notable share of bottles adulterated or already rancid well before reaching their labeled smoke point -- the oil itself supports high heat, but a specific bottle's real-world performance can fall short of the lab figure.