My Cooking Oil Dilemma + REVIEW: Ava Jane’s Kitchen Avocado Oil
I get ask a lot about what I think of cooking oils, and what I use?
To be honest, I don’t particularly like most oils, at all.
It’s always been a challenge for me because most of the time I don’t like the taste, the smell, something about the oil just seems off, and I question how mass-produced oils are made, if they’re even healthy for us (most grocery store and health food store oils are made using solvents and deodorizers, and the freshness of materials is questionable – that’s not good!).
Years ago when I was on a raw food diet, I had a temporary break from my “oil dilemma.” During the 4 years I was on the raw food diet, I didn’t have to worry about oils, I don’t even think I finished a single bottle of oil the entire time I was on that diet! For my salads I used fresh avocado instead of olive oil, and the only time I used oil was a small amount of olive oil in gazpacho, or occasionally I’d make a raw dessert using some coconut oil.
When I got off the raw food diet and started eating cooked food again, I was back to square one with the “oil dilemma.” What oils do I cook with?
My thoughts on oils:
I never liked the taste of real olive oil (any olive oil that has no taste or odour is probably not pure olive oil, and/or has been deodorized). Finding a real, pure, extra virgin olive oil isn’t easy to find, and for me, too strong in flavour, so I rarely use it.
Oh, don’t get me started with the coconut oil! Most coconut oils sold at health food stores and grocery stores (even the cold pressed organic stuff) that everyone thinks is the miracle oil is probably made from moldy coconuts. Sorry to burst your bubble, but it’s true. I’m not saying all, but a lot.
If you ever travel to countries that produce coconut oil, go to a production site, and you’ll see the old moldy coconuts for yourself. Many times they need to leave the coconuts in the sun to dry out before pressing the oil, this is where the mold starts.
If you know anyone that grew up using fresh homemade coconut oil as part of their culture, ask them to smell and taste the coconut oil you just bought from the grocery store or health food store – they’ll tell you if it’s rancid.
I personally only use homemade coconut oil (I make it myself or I buy it from someone I trust. I live in Bali so this type of homemade oil is a household staple).
My only dilemma with using coconut oil is I don’t want everything tasting or smelling like coconuts. Coconut oil is great for some foods (like asian cuisine, deserts, some vegetable dishes, seafoods dishes, etc.), but not everything.
Vegetable Oils (Canola Oil, Sunflower Oil, Peanut Oil, etc)
I don’t like these oils. Most of these oils are extracted using solvents, they’re not pressed. That for starters is a no-go for me, I don’t want chemical residue in my oils, especially oils I’m going to heat at high temperatures and cook my food in.
Also, most of these vegetable oils are highly refined, deodorized, have very little nutritional content, and can be rancid while they’re sitting in their plastic bottles on the shelves of health food stores and grocery stores.
There’s been too many studies and evidence showing that these oils aren’t good for your health, so I prefer not to use them.
I like ghee but my body doesn’t. I get terrible cystic pimples and stomach upset every time I eat anything with ghee. I wish this could be an option for me, but unfortunately it’s not.
If I’m not using my homemade coconut oil, I cook with butter. A good quality grass-fed butter is always best. Like coconut oil and pure animal fats, these fats can be good for cooking because they are more heat resistant, and less likely to spoil or becoming carcinogenic under higher heat.
As much as I like coconut oil and butter and that’s what I use for my cooking, I don’t like it for everything, and certainly not for my salad dressings (and the avocados in Bali are more watery than they are fatty, so it’s not always easy to get a nice creamy salad dressing texture from them).
It’s only been recently that I tried avocado oil, and not just any avocado oil, but Ava Jane’s Kitchen Avocado Oil, and my whole world has changed.
I’ve known about this premium quality avocado oil for a long time, but living in Indonesia, food products are not allowed to be shipped here. So I’ve had to coordinate getting a fresh bottle sent to my parents in Canada, and had them bring it over to Bali when they recently came for a visit.
When I tried Ava Jane’s Kitchen Avocado Oil, it felt like the food gods had gifted me the answer I’ve been searching for.
Ava Jane’s Kitchen Avocado Oil Is Amazing.
I normally don’t get all excited about a food product, but this is certainly the exception because I’ve struggled for so many years trying to find a quality oil to use in my cooking and salads. This truly is a perfect oil, and a perfect alternative to olive oil. It tastes good, it complements salads and vegetable dishes perfectly, it doesn’t have a strong or overpowering flavour, and is even safe to use for cooking with high heat (it actually has a higher smoke point than coconut oil).
Ava Jane’s Kitchen Avocado Oil ticks all the boxes for me.
I have to say, I was so excited about this oil, I got John Cawrse, the owner of Ava Jane’s Kitchen, on the phone to tell me more about it.
There’s two things he told me that stood out, and made me love this oil even more (and it made me trust him because he actually understood his product, and the faulty practises of the food manufacturing industry):
- Ava Jane’s Kitchen Avocado Oil uses only hand picked avocados (they control the picking and the ripening of the fruit to ensure none of the avocados are old, bruised, rotten, or moldy)
- Ava Jane’s Kitchen Avocado Oil is un-refined (most oils on the market, even the stuff at the health food stores, are all refined to extend the shelf live of the product. If an oil is un-refined it has much more nutrition, and even though it will expire sooner than most oils, this is a good thing because it’s closer to it’s source).
When talking to John Cawrse, I felt like finally someone gets it, and is making a quality product that I can trust and use (and I want to stock up on!).
I have to say, I was so excited about the oil, I invited John to do a webinar with me to share with you how Ava Jane’s Kitchen Avocado Oil is made, what makes it different (and much better) than any other you’ll find, why Avocado Oil is much safer to cook with than most other oils, and, John is more than happy to answer your questions as well.
The webinar is going to be a lot of fun.
So before I get into this week’s webinar details, there’s something else even more important I want to tell you about.
You can get a free bottle of Ava Jane’s Kitchen Avocado Oil. Twice a year Ava Jane’s Kitchen runs a subscription drive, and sometimes for a few days they offer a limited amount of free bottles of avocado oil to everyone who signs up for one. Yes a free bottle of the best avocado oil on the planet. So before supplies run out, I encourage you to get your free bottle now (click here to get your free bottle). After you order your free bottle of avocado oil, come back here to sign up for the webinar John Cawrse and I will be doing on Ava Jane’s Kitchen Avocado Oil this coming Thursday, May 19 at 6pm PT/9pm ET.
Get a free bottle of Ava Jane’s Kitchen Avocado Oil (offer is only good until midnight, May 22, or until supplies last, so get it now!) – CLICK HERE
This Thursday, May 19 at 6pm PT / 9pm ET, I will be interviewing John Cawrse of Ava Jane’s Kitchen. To sign-up for the free webinar – CLICK HERE
If you already use Ava Jane’s Kitchen Avocado Oil, I want to know your favourite dish using avocado oil (post in the comments below)
For more of my review of Ava Jane’s Kitchen Avocado Oil, watch today’s video below.
Get a free bottle of Ava Jane’s Kitchen Avocado Oil (offer expires May 22, or until supplies last) – CLICK HERE
Sign-up for the live video webinar John Cawrse of Ava Jane’s Kitchen and I will be doing this Thursday, May 19 at 6pm PT / 9pm ET – CLICK HERE