Ottavio Avocado Oil :Is It Worth It?

If you stir-fry, roast vegetables, or sear steak more than twice a week, stop gambling with cheap oils that smoke and taste bitter at high heat.

Ottavio refined avocado oil is the one bottle that finally replaced olive oil, canola, and everything else on my counter. Grab the 2-liter bottle right now – your food will taste cleaner and crispier starting tonight.

My Experience With Ottavio Avocado Oil

I used to keep four different oils in the pantry – extra virgin olive for dressings, light olive for medium heat, canola for frying, and a tiny bottle of grapeseed because I read it was “better.” My counter was chaos and everything tasted slightly off once the bottles were half empty.

Then I spotted Ottavio refined avocado oil at Costco – two liters for what I was paying for one small dark bottle of the fancy stuff. I figured worst case I’d use it for mayo and eggs. I poured some in a pan to fry eggs the first morning and my life changed.

The pan got screaming hot and never smoked. The eggs slid like they were on Teflon. No weird smell, no bitter aftertaste, just pure clean crunch. That night I roasted Brussels sprouts at 450 °F – edges caramelized, no burnt oil flavor. Next day I used the same oil raw on salad because I was lazy – tasted buttery and neutral, zero heaviness.

Sixteen months later I’m on my fourth 2-liter jug. I’ve deep-fried wings at 375 °F, made garlic confit at 200 °F, whisked aioli, drizzled it over watermelon with feta, even used it on my cast iron seasoning. One bottle does literally everything.

My partner started stealing it for popcorn. My mom asked for a jug for Christmas. I now get twitchy when we’re down to the last quarter because running out feels like a crisis.

I keep the big jug in the pantry and refill a small amber bottle on the counter. The color is still that perfect pale green-gold and the taste hasn’t budged. If you cook a lot, this is the “one oil to rule them all” you didn’t know you needed.

Pros Of Ottavio Avocado Oil

Insanely High Smoke Point: Refined to 500 °F – I crank my wok to nuclear and it never smokes or breaks down.
Completely Neutral Taste: No avocado flavor at all in the refined version – perfect when you want the food to shine.
Beautiful Pale Green Color: Looks premium in the bottle and stays clear even after months.
Massive 2-Liter Size at Costco: Brings the price per ounce way down – cheaper than most 500 ml boutique brands.
No Silicone or Propellants: Pure oil, nothing else – great if you’re picky about additives.
Excellent for High-Heat Cooking: Stir-fries, searing steak, oven fries – everything gets crisp without burning.
Works Amazingly as Skin/Hair Oil: I use the last cup of every jug on dry elbows and hair ends – bonus moisturizer.
Stable Monounsaturated Fats: Heart-healthy like olive oil but handles heat without turning toxic.
Large Easy-Pour Handle: The jug design is actually genius – no drips, no funnel needed.
Consistently Fresh Batches: Every jug I’ve bought tastes identical – no rancid surprises.

Cons Of Ottavio Avocado Oil

Refined Version Lacks Polyphenols: You miss the antioxidants you get in unrefined – I keep a small EVOO for raw use.
Hard to Find Outside Costco: Some areas only carry the small bottles at regular grocery for double the price.
Big Jug Takes Pantry Space: The 2-liter is tall – my shelf had to be reorganized.
No Dark Bottle Option: Clear plastic lets light in – I decant into amber glass for long-term storage.
Unrefined Version Is Rare: If you want the grassy flavor, you’ll probably have to order another brand.
Handle Can Feel Cheap: Plastic feels flimsy when full, though it’s never broken on me.
No Organic Certification: They don’t advertise organic – bothers some people, doesn’t bother me.

Maintenance Tips For Ottavio Avocado Oil

Decant Into Dark Glass Immediately: Pour half the jug into amber Boston rounds – blocks light and keeps it fresh for a year.
Keep Away From the Stove: Store in a cool cupboard at the back – heat is enemy number one.
Use Within 10-12 Weeks Once Opened: I go through 2 liters in about 10 weeks – perfect timing before quality drops.
Wipe the Spout After Every Pour: Prevents gummy buildup and rancid drips down the jug.
Label the Decant Date: Sharpie on the glass bottle – if it’s been open four months, use it for frying only.
Filter If You Deep Fry: Pour through a coffee filter after frying chicken to remove crumbs – extends life another few uses.
Never Leave the Cap Off: Oxygen is the second-biggest enemy – screw it tight every time.
Freeze in Cubes for Emergency: Last half cup goes into ice cube trays – toss a cube into soup months later.
Smell Test Monthly: Fresh Ottavio smells faintly nutty or like nothing – if it smells sharp or painty, toss it.
Buy Two Jugs and Rotate: Keep one sealed as backup – Costco sometimes runs out for weeks.

Comparison With Other Brands

Ottavio vs Chosen Foods

Chosen Foods is the darling of Instagram – beautiful dark bottle, organic, cold-pressed. It’s also $18-22 for 500 ml and smokes at anything over medium-high. Ottavio costs half as much per liter and laughs at 500 °F. Chosen wins for raw drizzling; Ottavio wins for actual cooking.

Ottavio vs BetterBody Foods

BetterBody is Costco’s other avocado oil – usually a few bucks cheaper. I’ve had two jugs go rancid within weeks of opening. Ottavio has never done that to me once in four jugs. BetterBody also tastes slightly bitter when hot; Ottavio stays clean.

Ottavio vs La Tourangelle

La Tourangelle’s refined avocado oil is gorgeous in a tin, but you’ll pay triple per ounce. Taste and performance are nearly identical to Ottavio. If money is no object and you want the pretty tin, go La Tourangelle. If you cook every day, Ottavio is the smarter buy.

Ottavio vs Kirkland Avocado Oil

Kirkland sometimes carries avocado oil blended with other oils – check the label. When they have 100 % avocado, it’s very close to Ottavio in taste and price. I buy whichever is in stock – they’re basically twins.

Frequently Asked Questions (FAQ)

Is Ottavio avocado oil real avocado oil?

Yes – third-party tested and consistently passes purity tests. No adulteration issues I’ve ever seen.

Can you use Ottavio raw on food?

Absolutely – the refined version is mild and buttery with zero bitterness.

Does it need to be refrigerated?

No, but keep it cool and dark. Refrigeration makes it cloudy but doesn’t hurt it.

Is Ottavio better than olive oil for frying?

Yes – higher smoke point and neutral taste. I retired olive oil for anything over medium heat.

Conclusion

Sixteen months and four giant jugs later, Ottavio refined avocado oil is permanently the only cooking oil I buy. It handles insane heat, tastes clean, and costs less than the boutique brands once you go big. Stop juggling five bottles – grab the 2-liter jug next time you’re at Costco and simplify your life. Your taste buds and your wallet will both thank you.