Avocado Oil

Avocado oil may be introduced as soon as baby is ready to start solids, generally around 6 months of age. It can be drizzled directly onto meals or used in cooking, as it has a high smoke point and mild flavor.

Avocado oil is extracted from the flesh of avocados, a fruit native to Central and South America that has been cultivated for thousands of years. Indigenous peoples of the Americas have valued avocados as both a food and medicine, incorporating them into daily diets and cultural rituals. The oil, pressed from the fruit’s flesh, was traditionally used in cooking and as a skin salve. With globalization, avocado oil has gained worldwide recognition not only for its culinary versatility but also for its role in wellness and beauty products. 

• Use in cooking or drizzle it right onto meals—avocado oil has a neutral flavor and high heat stability.

• Store in a cool, dark place to preserve freshness and extend the oil’s shelf-life.

No. Avocado oil presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve avocado oil in an age-appropriate way as described in the How to Serve section. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Avocado oil is made from avocados, and allergies to avocado are rare.^[1] Avocado allergy is more likely to occur in individuals who are already allergic to banana, chestnut, or kiwi. Those who are allergic to latex or certain pollens may be allergic to avocado or experience Oral Allergy Syndrome (also known as pollen food allergy).^[2][3] Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Avocado oil is frequently refined, which removes most of the proteins that cause allergy.

Avocado is a possible trigger for food protein-induced enterocolitis, also known as FPIES. There is emerging evidence that the prevalence of avocado as a trigger for FPIES is higher than originally believed.^[4] FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. However, refined avocado oil is unlikely to trigger a reaction.

Yes. Avocado oil is rich in mono- and polyunsaturated fats, antioxidants, such as lutein, as well as vitamin E. These nutrients support growth, brain development, vision, immune function, and nutrient absorption.

Both are healthy sources of mono- and polyunsaturated fats, antioxidants, and vitamin E. Certain forms of olive oil may offer more antioxidants, while avocado oil has a higher smoke point, making it ideal for high-heat cooking.