100 grams of avocado oil is about 7.4 tablespoons. One tablespoon of avocado oil weighs about 13.5 g, and one teaspoon is about 4.5 g. It has the highest smoke point of any common cooking oil, which makes it the right choice when the pan is screaming hot, and its flavour is mild and buttery rather than peppery like olive oil.
All figures on this page are approximate, and they come from USDA, measured poured. Mild, buttery oil with a very high smoke point. High-heat frying, roasting and dressings. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 216 g divided by 16, rounded to one decimal place. Mild, buttery oil with a very high smoke point. High-heat frying, roasting and dressings.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of avocado oil |
|---|---|
| 1 teaspoon | 4.5 g |
| 1 tablespoon | 13.5 g |
| 2 tablespoons | 27 g |
| 3 tablespoons | 40.5 g |
| 4 tablespoons | 54 g |
| 5 tablespoons | 67.5 g |
| 6 tablespoons | 81 g |
| 8 tablespoons | 108 g |
| 10 tablespoons | 135 g |
| 12 tablespoons | 162 g |
| 1 cup (16 tablespoons) | 216 g |
| 100 g | 7.4 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of avocado oil is about 7.4 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
Searing a steak in a screaming-hot pan
Searing a steak uses 3 tablespoons of avocado oil, about 40.5 g, heated in a heavy pan until it shimmers. Avocado oil is the right choice here because its smoke point is higher than olive oil or butter, so it does not burn and turn bitter while the steak browns. Three spoonfuls is enough to coat the pan; the steak should sizzle the moment it touches the metal, and it should not be moved until the crust has formed.
Roasting a tray of root vegetables
Roasting root vegetables takes 5 tablespoons of avocado oil, about 67.5 g, tossed through the cubes with salt before they go into a hot oven. The oil's high smoke point means the vegetables can roast at a high temperature without the oil burning, and its mild, buttery flavour suits sweet potatoes and parsnips better than peppery olive oil does. Toss until every piece glistens, and spread the vegetables in a single layer so they roast instead of steaming.
A dressing for a grain bowl (Avocado Oil)
A dressing for a warm grain bowl uses 4 tablespoons of avocado oil, about 54 g, whisked with lemon juice and a little honey. Avocado oil suits grain bowls because its flavour is mild and buttery, so it lets the grains and the vegetables speak instead of overpowering them. Whisk the dressing until it thickens slightly, then pour it over the bowl while the grains are still warm.
Getting it right in your kitchen
Avocado oil matters for high-heat cooking. It has the highest smoke point of any common cooking oil, around 270 C for refined avocado oil, which means it can sear a steak, roast vegetables at high heat or fry without smoking and turning bitter. Its flavour is mild and buttery, unlike olive oil's peppery bite, so it suits dressings where you want richness without a strong flavour. At 216 g per cup, a tablespoon weighs about 13.5 g, so 100 g is about 7.4 tablespoons. The catch is the price: avocado oil costs far more than vegetable oil, so it is worth using where its smoke point or its flavour earns the cost, and a cheaper oil elsewhere.
When should you weigh avocado oil instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the avocado oil until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dark place; use within 6 months of opening.
- Use avocado oil for searing and high-heat roasting, where its smoke point earns the price.
- Buy 100 percent avocado oil from a reputable brand; cheap oil is often adulterated.
- Store in a cool, dark place and use within 6 months of opening.
Frequently asked questions
How many tablespoons is 100 grams of avocado oil?
100 grams of avocado oil is about 7.4 tablespoons, poured, using the USDA value of 216 g per cup. One tablespoon weighs about 13.5 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of avocado oil?
One tablespoon of avocado oil weighs about 13.5 g, and one teaspoon is about 4.5 g. A cup of avocado oil weighs 216 g, the same as olive oil and sesame oil.
What is avocado oil best for?
High-heat cooking: searing steak, roasting vegetables at high temperatures and frying, because its smoke point is the highest of any common oil. Its mild, buttery flavour also suits dressings and grain bowls where olive oil would be too peppery.
Is avocado oil healthier than olive oil?
They are similar: both are rich in monounsaturated fat, and both are good choices. Avocado oil has a higher smoke point, so it is better for high-heat cooking, while olive oil has more flavour and a longer history in dressings. Use avocado oil where heat matters and olive oil where flavour matters.
How should I store avocado oil?
Keep it in a cool, dark place with the lid on, and use it within 6 months of opening. Heat and light make it go rancid, and rancid oil tastes sharp and stale. If it smells off, throw it away.
Common mistakes to avoid
The most common mistake is using avocado oil for a gentle dressing and wasting its high smoke point, when a cheaper oil would do the same job. The second mistake is buying avocado oil that is mostly another oil: cheap avocado oil is often adulterated, so buy a reputable brand and check that it is 100 percent avocado oil. The third mistake is storing it in a warm, sunny place, where it goes rancid faster than most oils. Finally, do not use unrefined avocado oil for high-heat frying: it is the refined oil that has the very high smoke point, and the unrefined oil smokes sooner.