Avocado oil and olive oil are both valuable for heart health due to their monounsaturated fat content, though each has unique nutritional benefits. Avocado oil provides vitamin E and lutein, supports eye and brain health, and has a high smoke point, making it suitable for high-heat cooking. Olive oil, particularly extra-virgin, contains polyphenols like hydroxytyrosol, which provide anti-inflammatory benefits and are ideal for cold dishes. While both oils are nutritious, selecting between them depends on the dish’s cooking temperature and flavor needs.