Project Foodie - Avocado Oil - Glossary

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Welcome to the Project Foodie interactive glossary a fun way to express your culinary knowledge while helping others learn more about The Language of the Kitchen. If you've got some Kitchen Language you want to share go to the Glossary and enter your terms or update existing ones and help enhance the foodie learning experience!
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Avocado Oil Last Edited By: pam	Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Avocado Oil as: "This nutty oil has a very high smoke point of 500 degrees. It is a nice alternative to traditional oils. Use it to sauté or try it as a finishing oil in dips or to drizzle over tomatoes."


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