The Kitchen

The “naturally refined” label is mostly smoke and mirrors. It sounds wholesome, but once you look beyond the buzzwords, it’s just another refined oil—expensive, nutrient‑depleted, and driven by marketing, not magic. If you want real, unaltered oil, stick to true cold‑pressed or extra‑virgin oils—and accept their lower smoke points and shorter shelf lives.

I cook for a living.
•JLM 312•
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I use this brand for frying. I remember an article coming out a few years ago sharing that this is one of the few good avocado oils 🤷🏻‍♀️

🙋🏻‍♀️🐶📊🍽️🪴🧶🎮 Dog mom & data wrangler at day; foodie, gardener, textile artist, and gamer by moonlight. Feminist. Berkeley EECS drop out📍Silicon Valley

I don’t see anything wrong with this oil, i use it all the time as well for similar. 
I just am a little intrigued at all the marketing over past years regarding avocado oil and other refined oils. I do think there’s a difference from corn oil and avocado because the origin of the source