Avocado oil breaks down a bit faster than olive oil when reused for frying — it hits the safety limit after 10 uses, while olive oil lasts until 13 uses.

Avocado oil breaks down faster than olive oil when reused for frying — it hits the safety limit for bad compounds after 10 uses, while olive oil lasts 13 uses.

Both oils can be reused many times before they break down enough to be considered unsafe by health standards.

Both avocado oil and olive oil can be reused many times for frying before they break down enough to be considered unsafe by health standards.

Avocado oil doesn’t break down much faster than olive oil when used for frying — they both last about the same number of uses before going bad.

When you fry potatoes over and over using avocado or olive oil, the oil gets more acidic, more oxidized, and loses some of its natural antioxidants.