Avo love affair way to get all the wonderful health benefits of avocados A delicious new

Now there’s a delicious new way to get a concentrated dose of all the health benefits of eating avocados – avocado oil, which has a delicate, buttery flavour.

Mashed, smashed or sliced, avocados have long been a staple of healthy meals and café menus, beloved not just for their flavour but also their health benefits. (They’re bountiful in fibre, healthy fats and even have more potassium than a banana).

Now avocado oil is trending for cooking too. Unlike many other plant oils, which are extracted from the seed, avo oil is made from the bright-green, high-fibre flesh of the fruit. This is packed with vitamins and minerals and is also high in healthy monounsaturated fatty acids. According to the Dietitians Association of Australia, Mother Nature packs the avocado fruit with antioxidants to protect its monounsaturated oils. When avocado oil is eaten with other vegetables, like carrots, spinach and beetroot, it can help boost your absorption of their nutrients too.

“Avocado oil has a delicate, slightly buttery flavour and a very high smoking point, which ensures that avocado oil remains stable and the structure of the healthy fatty acids don’t change, even when you heat the oil to high temperatures,” says James Greenlees, avocado orchardist and general manager of Grove Avocado Oil, in New Zealand. “Using the oil is a more concentrated way to get the many benefits of this healthy fruit into your diet.”

Research shows that eating avocados can help reduce unhealthy LDL cholesterol – plus help suppress hunger and increase satisfaction after a meal. Now you can also get the benefits with avo oil. So for a healthy new taste sensation, skip the butter and drizzle some avo oil on your bread, or use it in salad dressings, homemade dips and stir-fries, or on roasted vegetables.