this post was submitted on 05 Feb 2024
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food

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Every single recipe nowadays calls for avocado oil, but I see no advantages compared with virgin olive oil for salads or sunflower oil for cooking, and that's even if the avocado oil isn't 1) rancid or 2) soybean oil wearing a hat and moustache. Plus, aren't avocados notoriously water intensive and bad for the environment? Save them for eating, I say.

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[–] [email protected] 2 points 9 months ago (1 children)

I would assume the oil is made from the seed which is probably a waste product anyways if you’re making processed avocado products

[–] [email protected] 2 points 9 months ago (1 children)

Its made from the same part of the avacado we eat.

[–] [email protected] 3 points 9 months ago