Most of us reach for our go-to cooking oils without a second thought. A splash for the skillet, a drizzle over veggies, a scoop to keep cookies soft and chewy.
But here’s the twist most home cooks never hear: your favorite cooking oils aren’t just “oils”… they’re actually fruit extractions. Yep—real fruit, pressed and poured straight into your recipes.
Once you see olive, avocado, and coconut oils this way, something clicks. These aren’t just pantry staples—they’re whole-food ingredients with flavor, character, and history.
And when you treat them like the fruit products they really are, your cooking suddenly becomes a whole lot more intentional (and delicious).
Why Olive, Avocado, and Coconut Oils Are Considered Fruit Oils
Before we dive into each oil, here’s a quick bit of kitchen science to make everything click: olives, avocados, and coconuts are all scientifically classified as a fruit.
And not just any fruit — they’re drupes, meaning they have:
- soft, edible flesh
- a hard pit or shell
- a seed inside
Because their oils come directly from that fleshy part of the fruit (not the seed), they’re true fruit extractions.
Fruit flesh holds natural fats, aromas, and antioxidants — which is why:
- Olive oil is peppery and bright
- Avocado oil is smooth and buttery
- Coconut oil is warm and rich
They carry the character of the fruit itself, which is not something seed oils naturally do.
It’s also worth noting that these same oils can be heavily processed into high-heat, refined versions.
When that happens, much of their natural flavor is removed so they can handle hotter cooking without burning.
This is why unrefined bottles of oil taste bold and fruity, while refined bottles of oil are neutral if flavor.
Alright, science break over. Now let’s take a cozy walk through the kitchen and break down what makes these fruit oils so special.
Olive Oil: The Fruity Foundation of Everyday Cooking
You probably already use olive oil constantly—but now picture it for what it truly is: fruit juice made of fat instead of water.
Olive oil is pressed from the flesh of green olives with their bright, peppery, almost grassy flavor.
Why It Belongs in Your Kitchen
It makes roasted vegetables taste like you spent way more time on them than you did. It loves pasta as much as pasta loves it.
It turns simple chicken thighs into something golden, juicy, and rustic. Like these Cranberry Balsamic Chicken Thighs. It brings freshness to salads without weighing things down.
And yes — it shines in baked goods. Olive oil keeps cakes, muffins, and cupcakes unbelievably moist with a subtle fruitiness that tastes fancy without trying.
Use Olive Oil For:
- Roasting
- Sautéing
- Salad dressings – Find Recipes Here 👉🏽 Salad Dressings and Vinaigrettes
- Marinades – Find Recipes Here 👉🏽 Crafting the Perfect Marinade
- Bread dipping (always a yes)
- Baking
Avocado Oil: The Gentle High-Heat Hero
If olive oil is classic and confident, avocado oil is the friendly neighbor who always shows up with something useful.
Pressed from the buttery flesh of ripe avocados, this oil is mellow, creamy, and remarkably good with heat.
Read More Here And Learn 10 Creative Ways To Use Avocados In Your Meals
Why Cooks Love It
It has one of the highest smoke points of any oil (hello, crispy potatoes). It doesn’t boss other flavors around. It makes searing meats and even this Cast Iron Seared & Broiled Salmon With A Fruit Herb Salsa, easier and more forgiving.
It blends beautifully into sauces and homemade mayo. Like this Easy Avocado Oil Mayonnaise: Quick And Fresh.
Use Avocado Oil For:
- Searing and stir-frying
- Air-fryer recipes
- High-heat roasting
- Grilling
Stir-frying and Roasting With Avocado Oil
Coconut Oil: The Tropical Multi-Tasker
Coconut oil comes from the rich, snowy-white flesh of coconuts—not the water or shell—making it a true fruit extraction with a personality of its own.
Depending on the kind you use, it can be mild and neutral or warm and coconut-y.
Why It Shows Up Everywhere
It’s naturally solid at room temperature, which makes it fantastic for baking structure. It melts fast and brings silky richness to curries.
It works beautifully in dairy-free cooking. It adds warmth and comfort to sweet and savory dishes alike.
Use Coconut Oil For:
- Cookies, bars, brownies and cakes
- Curries and noodle dishes
- Stir-fries
- Vegan and dairy-free baking
- Smoothies
- Popcorn
Baking and Making Popcorn With Coconut Oil
Your kitchen is full of fruit—just not the way you expected. Olive, avocado, and coconut oils aren’t just bottles sitting on a pantry shelf; they’re flavorful, nutritious fruit extractions that can completely transform the way you cook.
Once you understand their fruity roots, the flavors, textures, and possibilities open wide. And suddenly? Cooking feels a little fresher. A little brighter. And a whole lot more fun.
Read More About Cooking With Oil
Craving Something New – Find Your Next Favorite Breakfast, Lunch, Brunch, Side Dish, Soup , Salad, Sandwich, Dinner And Dessert Recipes Here 👉🏽 Recipe Index
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I use coconut oil to make Magic Shell ice cream topping.