Here’s the nerdy part: both oils are about 120 calories per tablespoon. They’re both rich in heart-healthy monounsaturated fats. But avocado oil has a edge: it’s super high in vitamin E. That’s the stuff that makes your skin glow like you just had a spa day.
But olive oil is the antioxidant king. It’s got polyphenols that fight inflammation like tiny, delicious warriors. If you swap them, you’re not ruining your health. You’re just shuffling the good stuff around. It’s like swapping Superman for Wonder Woman—both save the day, just differently.
When to Brave the Swap
Roasting vegetables? Go ahead, use either. Avocado oil will give you a crispier finish because of that high smoke point. Olive oil will give you a more fragrant result. Your oven won’t judge you.
Drizzling over a caprese salad? Don’t use avocado oil. It’ll be like wearing flip-flops to a black-tie dinner. The subtlety is lost. Olive oil’s pepperiness is the star here. Avocado oil is the quiet guy in the corner.
How to Substitute Olive Oil for Avocado Oil
