Avocado oil has a very high smoke point, which is usually between 480 to 520 degrees Fahrenheit (270 degrees Celsius). Therefore, avocado oil is great for high-heat cooking. Things like baking, roasting, searing and grilling all work well with avocado oil.
On the other hand, olive oil’s smoke point varies depending on the grade of the oil and the processing it had gone through. Unrefined olive oil, such as extra-virgin olive oil (EVOO), has a low smoke point of about 220 degrees Fahrenheit (105 degrees Celsius). As such, olive oil is best for short sautés or for drizzling on salads, pasta dishes and meats.
Knowing the smoking point of each oil is important because oils lose most of their nutrients when heated to their smoking points. Heating oils to their smoking points also results in the formation of toxic compounds, some of which can lead to cancer.