When you reach for a bottle of oil to mix up a homemade vinaigrette, your first choice is probably olive oil. There’s a reason this oil is a go-to in nearly every kitchen: its flavor can range from mild to strong, making it a home cook’s flexible friend. But olive oil has its limitations. You may have heard you don’t want to use it for high-heat cooking. Olive oil alternatives like coconut oil and butter are just as likely to burn, and soy and canola oils, while great for frying, aren’t so tasty in a salad.
Read more: http://avocadosfrommexico.com/blog/nutrition/everything-need-know-cooking-avocado-oil/
“In 2013 AFM was born, as the marketing arm of the two organizations that represent the Avocados From Mexico business in the United States. It was formed as a not-for-profit organization charged with the purpose of coordinating the marketing activities for the Mexican Hass Avocados Importers Association, MHAIA and The Association of Growers and Packers of Avocados From Mexico (APEAM).”
Photo by Smabs Sputzer