Why your bottle of avocado oil might actually be soybean oil in disguise

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: Prized for its exceptionally high smoke point and rich nutrient profile, avocado oil has become a kitchen staple. Yet, recent investigations reveal a troubling reality: much of the product sold on shelves is either rancid or heavily adulterated, with some bottles containing almost no avocado oil at all.

Extracted from the fleshy pulp of the Persea americana fruit rather than the seed, authentic avocado oil is celebrated for its versatility. It is rich in monounsaturated fats and vitamin E, and it serves as an effective carrier oil that helps the body absorb vital nutrients like carotenoids. Because it is naturally low in acidity, unrefined avocado oil boasts a smoke point of at least 250 °C (482 °F), making it an ideal candidate for high-heat techniques such as searing, deep-frying, and roasting.

The production process dictates the final quality. Cold-pressed, unrefined oil retains the emerald green hue and distinct flavor profile of the fruit, often described as buttery or grassy. In contrast, oil intended for cosmetic use is typically extracted using solvents at high temperatures, then bleached and deodorized to create a neutral, yellow product. However, consumers should remain cautious; a 2020 study from the University of California, Davis, found that a significant portion of avocado oil sold in the United States was either rancid or misrepresented.

This widespread adulteration is a significant concern for those seeking the health benefits of pure avocado oil. Researchers discovered that products labeled as 'pure' or 'extra virgin' frequently contained nearly 100% soybean oil. While the smoke point of avocado oil generally increases with further refinement, the integrity of the product depends entirely on the manufacturer's transparency. When purchasing, it is essential to consider that the oil's stability and flavor are highly dependent on storage conditions and the specific cultivar used, such as the popular Hass variety.

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