Extra Virgin Macadamia Oil 250ml
Category: Cooking Oils
Omega Pressery Extra Virgin Macadamia Oil is cold-pressed from 130+ peak-ripe whole macadamia nuts per 250ml bottle using a zero-heat mechanical press and double filtration process. The result is a light golden oil with a subtle nutty aroma and rich, buttery flavour — reminiscent of biting into a perfectly ripe macadamia nut. Pure, unblended, unrefined. 1-Star Great Taste Award 2024.
Sourced directly from smallholder farmers in the Mt Kenya region, Kenya — using wonky and surplus macadamias that would otherwise go to waste. Zero chemicals, zero heat, zero blending. Single origin and fully traceable from farm to bottle.
- 130+ whole macadamia nuts cold-pressed per 250ml bottle
- Zero heat mechanical press — nutrients and antioxidants fully preserved
- Highest monounsaturated fat content of any nut or seed oil (85%)
- Balanced Omega 3, 6 & 7 fatty acid profile
- Smoke point 250°C — suitable for frying, roasting, baking and high-heat cooking
- Rich in oleic acid, palmitoleic acid, Vitamin E and natural antioxidants
- 100% pure, unblended, unrefined | No GMO | No pesticides | No chemicals
- Bottled in 100% recycled glass | 1-Star Great Taste Award 2024
Nutritional Information (per 100g)
| Per 15ml serving | Per 100g | |
|---|---|---|
| Energy | 544kJ / 130kcal | 3627kJ / 866kcal |
| Fat | 15g | 100g |
| of which saturates | 2.3g | 15.3g |
| of which monounsaturates | 12.8g | 85.0g |
| of which polyunsaturates | 0g | 0g |
| Carbohydrate | 0g | 0g |
| Protein | 0g | 0g |
| Salt | 0g | 0g |
Ingredients
100% Extra Virgin Macadamia Oil.
Directions for Use
Use for frying, roasting, baking, salad dressings, marinades and finishing. Smoke point 250°C. Store in a cool, dark place at room temperature. Natural oil separation is normal — give a light shake. Shelf life: 18 months from manufacture.
FAQs
What makes macadamia oil different from olive oil?
Macadamia oil has the highest monounsaturated fat content of any nut or seed oil (85%), a higher smoke point than olive oil (250°C vs ~190°C), and a more delicate, buttery flavour. It also contains palmitoleic acid (Omega-7) — rarely found in other oils — which is associated with skin and hair health.
Can I use it for high-heat cooking?
Yes — at 250°C, macadamia oil is stable at temperatures well above everyday frying and roasting. Unlike most seed oils which break down around 160–200°C, macadamia oil stays intact, retaining its nutritional value and not producing off-flavours.
Where do the macadamias come from?
Directly from smallholder farms in the Mt Kenya region, Kenya. Wonky and surplus macadamias — too cosmetically imperfect for conventional export but perfectly ripe and nutritious — are pressed within a week of harvest at a facility near Nairobi.
What does "extra virgin" mean for macadamia oil?
Extra virgin means the oil is cold-pressed (no heat), unrefined (no chemical processing) and unblended (100% macadamia, nothing else). This preserves the full fatty acid profile, natural antioxidants, and flavour of the nut.
