Avocado oil is derived from avocados. It has a high smoke point: unrefined, virgin oil’s is 375 to 400 degrees fahrenheit, whereas refined oil’s is 520 degrees fahrenheit.
Avocado oil is predominantly monounsaturated oleic acid, with lesser quantities of saturated palmitic acid, polyunsaturated linoleic acid, and monounsaturated palmitoleic acid. See: Monounsaturated fat, Avocado, Oleic acid.
Salad dressings, refined, unrefined.