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.

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.

When you fry with these oils over and over, they react with heat and moisture and start breaking down into chemicals that signal the oil is going bad.

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.

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.