A buttery, mild oil pressed from macadamia nuts — naturally high in monounsaturated fat, with a distinctively soft nut flavor and a high smoke point.
An oil made for high-heat cooking
Macadamia oil has a smoke point of around 210 °C (410 °F) — higher than virgin olive oil and comparable to refined avocado oil. The fatty acid profile is unusual among nut oils: roughly 80% monounsaturated, primarily oleic and palmitoleic acids. This makes it stable at high temperatures and slow to oxidize on the shelf.
A noticeable but mild flavor
Compared with neutral oils like canola or grape seed, macadamia oil carries a soft buttery nut aroma. It works in vinaigrettes, drizzled over salads, and as a finishing oil for fish — but unlike strongly flavored sesame or walnut oils, it doesn’t overwhelm.
Cold-pressed vs. refined
- Cold-pressed (virgin) — retains the most flavor and trace nutrients; preferred for finishing.
- Refined — mild, near-clear, suited to high-heat cooking and baking.
A small but premium oil
Macadamia oil is a niche product — global production is far smaller than canola, sunflower, or olive — and bottles tend to cost more per liter than most cooking oils. Australia and Hawaii are the main producers, with smaller outputs in South Africa and Kenya.
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Macadamia Oil starts with M and ends with L. Browse other foods along the same letter.
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