Why choose avocado oil over other vegetable oils?Updated 22 days ago

Many vegetable and seed oils, like rapeseed (canola) and sunflower oil, are used for high-heat cooking because they have a high smoke point. But getting there usually means heavy processing, with the oil extracted using chemicals, extreme heat and pressure.

We prefer oils the body recognises as natural, with a healthy amount of fat, so you get the nutrients without compromising on high-heat cooking performance.

Our cold-pressed extra virgin avocado oil is never made with chemicals or hexane, just gently pressed from the fruit.