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.

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.

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.

Both oils can be reused many times 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 add olive extract to frying oil, it helps keep more of the natural plant compounds that give olive oil its health benefits—even after long frying.