Fry Cycles
140to 25% TPM
Smoke Point
250°C
OSI
15hours
Profile
Marketed as a premium frying oil with a genuinely high smoke point (250°C refined). The fatty acid profile is favorable — 71% MUFA, similar to olive oil. However, the economics are prohibitive for most commercial frying operations. The UC Davis study (Hilary Green et al., 2020) found widespread adulteration and oxidation in commercial avocado oil. At 140 fry cycles with low confidence data, it sits in the middle of the performance range. Suitable only for ultra-premium operations where the brand story justifies the cost.
Fatty acid breakdown
Saturated (SAFA)
12%
Monounsaturated (MUFA)
71%
Polyunsaturated (PUFA)
14%
Health
Favorable fatty acid profile similar to olive oil. Contains lutein (eye health). UC Davis (2020) found 82% of commercial avocado oil samples were oxidized or adulterated — sourcing quality is a major concern.
Sustainability
Extremely high water footprint — avocados require 1,000+ liters per kg of fruit. Mexican expansion linked to deforestation. Low oil yield per hectare.