OW Review - Avocado Oil

I recently started using avocado oil when I cook. It was not necessarily on my radar, it kind of just came into my life after I ran out of olive oil one day. I tried it for the first time while making a red velvet skillet cookie for a Winter season dessert contest.

I was hesitant at first because I did not know how the oil would affect the taste of the cookie. According to the Chosen Foods Avocado Oil bottle, avocado oil naturally enhances the flavor of other foods. I also read on a baking blog that it pairs well with chocolate. Both were true! My red velvet skillet cookie won second place in the dessert contest and it did not stick to the cast iron skillet that I baked it in.

After my good experience with the red velvet skillet cookie, I decided to try the oil with chicken. I brushed the avocado oil on both sides of the chicken breasts and then sprinkled each side with my favorite seasonings. I was so happy with how how my chicken turned out! I also baked the chicken breasts in a cast iron skillet. The chicken was very flavorful and juicy. I baked it for about 20-30 minutes at 425 degrees and it did not dry out! I also coated the pan with the avocado oil. The chicken did not stick to the pan and the pan was easy to clean afterwards.

According to the Chosen Food Avocado Oil bottle, Avocado Oil has the highest smoke point amongst cooking oil at 500 degrees. The high smoke point allows avocado oil to be used for stir-frying, searing, BBQ-ing, baking and broiling with out the oil burning and breaking down which can result in bad odor and taste.

Not only is Avocado oil a great oil to cook with, it also has great health benefits including: