The 9 Best Avocado Oils

Cooks who want one oil for frying, roasting and dressings should start with Chosen Foods Refined. When UC Davis researchers checked store-bought avocado oils in 2020, it was one of only two brands whose samples were both pure and fresh. It tastes of almost nothing, takes high heat well, and the only ingredient is avocado oil. The maker says it tests every batch. A full bottle is clumsy to pour, and that study is now several years old.

Marianne's Organic comes from a family company whose classic oil was the other brand found both pure and fresh in a 2020 lab study of store shelves. This newer bottle uses organic avocados grown without synthetic pesticides, and the company says outside labs check it for purity. It tastes mild, and a pop-up spout pours a thin, steady stream. It costs more per ounce than most refined oils, and the organic version hasn't been on sale for long.

For salad dressings, drizzling and gentle sautes, La Tourangelle Salads & Sauté mixes refined oil with extra virgin, so it keeps a fruity, buttery taste and a soft green color. The tin keeps light out, which helps the oil stay fresh after opening. It's pressed without chemical solvents, and the maker says every batch is checked for purity. It starts to smoke at around 375 degrees, so it isn't meant for hard searing or deep frying.

Whole30, paleo and keto seals all appear on Primal Kitchen, a single-ingredient oil from Mexico in a dark green glass bottle. Its light flavor suits roasted vegetables, eggs and quick vinaigrettes. The brand, now owned by Kraft Heinz, says it has worked with an industry group on purity rules for avocado oil. A recall in 2024 covered a larger glass bottle that could break, not this one. Independent purity results for this oil aren't public.

Most avocado oil on store shelves is refined, but Avohass Organic Extra Virgin is the green, unrefined kind, cold pressed from Mexican avocados, and it tastes like the fruit. Use it to finish salads, eggs and bread, or for cooking over low to medium heat. The dark glass helps keep light out, and the back label prints a lot number, a best-by date and the country of origin. It's expensive for everyday frying and shouldn't go much past 400 degrees.

A thin, even coat for air fryer baskets, sheet pans and muffin tins is the job for Chosen Foods Spray. Inside is a neutral refined oil, pushed out by air pressure in the can rather than added propellants, so avocado oil is the only ingredient on the label. It stands up to hot ovens and grills. A can holds much less oil for the money than a bottle does, and a mist won't help with dressings or shallow frying.

Steak, smash burgers and cast-iron seasoning call for a fully refined oil, and La Tourangelle Sear & Sizzle is made for that kind of heat. Its taste is mild, so it won't flavor the food, and it's expeller pressed and sold in a steel tin that keeps light out. The bigger tin suits people who sear often, since opened oil fades within months. It's fairly new, with few owner reports so far, and the maker gives no smoke point figure.

Bakers and everyday fryers who want a big, plain bottle can reach for BetterBody Foods Refined. Its light, clean taste disappears into muffins, stir-fries and homemade mayonnaise, and it's non-GMO with nothing added. An informal blind tasting singled it out as a good value. The clear plastic bottle lets light in, so keep it in a dark cupboard, and we found no independent purity test of this brand.

Restaurants, big families and serious fry cooks can buy Baja Precious by the gallon, in a jug with a handle, a heavy cap and a foil seal. It's pressed without hexane solvents, and the oil comes from Mexico or Spain before it's bottled in the U.S. The maker rates it for high-heat cooking. Once opened, this much oil can go stale before it's used up, so pour some into a small dark bottle and keep the jug cool.