Avocado Oil
Avocado oil is a conventional edible oil composed predominantly of monounsaturated fatty acids (mainly oleic acid), tocopherols, and phytosterols. Peer-reviewed reviews link its lipid profile to cardiovascular and anti-inflammatory benefits with no safety concerns at culinary use levels.
What it is
Edible oil pressed from the pulp of avocado fruit (Persea americana Mill.).
Cooking oil and salad oil; high oleic-acid edible oil used in dressings, mayonnaise, sautéing, and frying.
What regulators actually say
"The lipid content, mainly of monounsaturated fatty acids, is associated with cardiovascular system benefits and anti-inflammatory effects."
Regulatory status
United States — FDA
Conventional edible oil. No additive approval required.
European Union — EFSA
Conventional food in the EU.
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