Jeff Grossman wrote:It's not that I won't eat it, I just see no reason to pay up for it. I've had avocado oil mayonnaise; meh. There's a whole wide world of interesting olive oils out there -- not to mention specialty oils for specialty dishes -- I don't hear much about avocado terroir.
I don't think of avocado oil as a replacement for olive oil. As Jenise said, it's a 'neutral' oil, so we use it instead of safflower/canola/etc oil.
I love olive oil and there is no replacing it. But we always need some neutral oils around, because I don't want olive oil flavor in various Asian preps. I was fine with safflower/canola, but my wife prompted the switch to avocado for some vague health reasons.

