Olive oil’s had a pretty good run, hasn’t it? It’s the golden child of the health world, a pantry staple, and the first thing many of us reach for when the frying pan comes out. But let’s be honest — it’s not the only oil in town. In fact, there’s a local legend ready to take the crown: macadamia oil.
If you haven’t yet made room on the shelf for cold pressed macadamia oil, you’re missing out on an absolute game-changer. Grown and pressed right here in Australia, macadamia oil brings everything olive oil offers — and more — with a flavour that’s smoother, a smoke point that’s higher, and health benefits that are just as good (if not better).
So, let’s break down why olive oil might need to scooch over, and why macadamia is the real royalty in your kitchen.
A Taste That’s Subtle, Smooth, and Oh-So Versatile
Let’s talk flavour. Olive oil, for all its glory, can be a bit... bold. Sometimes that peppery or grassy taste is exactly what you want — but other times, it overpowers your dish. That’s where macadamia oil shines.
Its buttery, mellow flavour makes it the ultimate all-rounder. Whether you’re frying up a batch of schnitzels, roasting veggies, or baking a lemon cake, macadamia oil slides in effortlessly. It adds richness without stealing the spotlight.
And when you use cold pressed macadamia oil — the good stuff — you’re tasting the nut in its purest form. No chemicals, no heat, just gentle pressure to extract all the natural flavour and nutrients.
It Loves the Heat (and Handles It Like a Pro)
One of olive oil’s biggest downfalls is its smoke point. Extra virgin olive oil starts to break down around 160–180°C, and once that happens, you lose flavour and nutritional value. Worse still, you start releasing nasties like free radicals.
Macadamia oil? Not a problem. With a naturally high smoke point (up to 230°C), it can handle searing, sautéing, roasting, and deep frying without a fuss. That means you can cook with confidence, knowing your oil’s not going to turn bitter or break down under pressure.
Just as Healthy — If Not Healthier
We know olive oil is praised for its heart health perks, but macadamia oil holds its own — and then some.
It’s packed with monounsaturated fats (those are the good ones), including high levels of oleic acid — the same fat found in avocados and olives. These fats help reduce inflammation, support healthy cholesterol levels, and keep your heart happy.
Macadamia oil also contains antioxidants and Vitamin E, which support skin health, brain function, and immune strength. And when it’s cold pressed, you’re keeping all of that nutritional goodness intact.
So if you're using olive oil because it’s healthy, good news — macadamia oil ticks the same boxes, while offering more versatility in the kitchen.
Made in Australia, By Australians
Here’s the part we’re really proud of — macadamia oil is grown, harvested, and pressed right here in Australia. When you choose macadamia oil, you’re backing Aussie farmers, not overseas corporations.
We’re talking 100% Australian grown, cold pressed, unrefined macadamia oil, made by families who’ve been growing this native nut for generations. There are no blends, no imported filler oils, no shortcuts — just the real deal, straight from orchard to bottle.
Supporting local agriculture has never tasted so good.
One Oil to Rule Them All
What sets macadamia oil apart from olive oil — and every other oil, for that matter — is how truly versatile it is.
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Frying? No worries — it holds up beautifully without smoking.
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Roasting? You’ll get crisp, golden edges and a delicious aroma.
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Dressings? It adds creaminess and body without bitterness.
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Marinades? It soaks in beautifully and carries flavour into every bite.
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Baking? Sub it in for butter or vegetable oil for a richer, more moist result.
You can even use it as a finishing oil or stir a teaspoon into your smoothie for a subtle nutty hit. Once you start using it, you’ll be reaching for it in just about every meal.
So, Why Isn’t It More Popular?
Good question. Part of it comes down to awareness — many Aussies still don’t realise just how good macadamia oil really is. It’s not as mass-produced or advertised as olive oil, which means it’s had to earn its reputation more quietly.
But here’s the thing: more chefs, foodies, and home cooks are catching on. As people discover the taste, the health benefits, and the fact that it’s 100% Australian made, they’re not going back.
We reckon it’s only a matter of time before macadamia oil takes its rightful place on kitchen shelves across the country.
Final Word: Time to Pass the Crown?
Olive oil will always have its place — no doubt. But if you’re looking for an oil that’s more versatile, locally made, and packed with buttery, clean flavour, it’s time to give macadamia oil a serious go.
Switch it into your regular cooking routine and see how it holds up. Use it where you’d usually pour olive oil and notice the difference in taste, texture, and performance.
Cold pressed macadamia oil is more than just a healthy oil — it’s a smarter, more sustainable, and proudly Australian choice.
So, olive oil? We love ya. But it’s time to make a little room on the throne — the king’s ready to reign.