In the world of culinary fats, there’s a rolling array of choices lauded as the latest ‘trending’ favourite. Which is why we’re so lucky to have the Olive Wellness Institute (OWI), whose informative, science-based resources help sort myth from fact and provide user-friendly discussion in a real-life nutritional context.
Their latest blog looks at one of the latest favourites, avocado oil, a slow-burner over the last 10-20 years which is currently having a moment in the spotlight. The benefits of eating avocados as a source of healthy fats are well known but what about the concentrated version of those fats? And how does it compare to EVOO?
Written by OWI Dietitian Jasmine Diamantaras, the blog takes a deep dive into avocado oil, looking at:
- how avocado oil is made,
- quality standards,
- chemical composition,
- resistance to heat, and
- sensory properties.
It then looks at whether EVOO or avocado oil are the healthier choice for dietary fat, or whether we may be better off consuming the healthy fats, fibre and bioactive compounds of avocados via the smashed version on toast!
It’s more great information for the dietary fat discussion, and another great blog to share with your customers and social networks. You can find it on the Olive Wellness Institute’s website here, along with a wealth of other resources around dietary fats and the health benefits of olive products.
