Avocado has a high smoking point, of about 255 C (490 F), which is much higher than that of olive oil, it can withstand a lot of heat before it starts releasing smoke, loses all its nutrients and flavors and turns rancid, and burns the food. This makes it a safe option for deep frying.1It's a light oil with a mild and delicate flavor that mixes well with all kinds of food and enhances their flavor rather than dominate them.Avocado oil has a significant...