Olive oil has ruled the “healthy fat” conversation for decades. It’s the darling of the Mediterranean diet, the centrepiece of countless wellness blogs, and probably sitting on your bench right now.
But here’s the question — is olive oil truly the gold standard, or just the best-known?
Let’s unpack the health claims, the facts, and why macadamia oil, grown right here in Australia, might be the upgrade no one saw coming.
1. The Polyphenol Myth (and the Truth)
One of olive oil’s biggest health claims comes down to polyphenols — plant-based antioxidants found mostly in extra virgin olive oils (not the light or refined kinds).
Yes, polyphenols are good for you. They help reduce oxidative stress and inflammation.
But here’s what most people don’t realise:
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Polyphenols are not unique to olive oil — they exist in fruit, veg, dark chocolate, coffee, tea, and even nuts.
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The actual amount in most commercial olive oils is tiny — typically 50–500 mg/kg, meaning you’d need several tablespoons daily just to match what you get from a handful of berries or a square of dark chocolate.
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They’re heat-sensitive. Frying or roasting with olive oil destroys many of those antioxidants within minutes.
So, yes, olive oil is healthy — but mainly because it’s rich in monounsaturated fat, not because it’s loaded with magical polyphenols.
Macadamia oil, on the other hand, offers those same healthy monounsaturates (actually more of them), but with a cleaner, buttery flavour and greater cooking stability.
2. Fatty Acids Don’t Lie
| Oil | Monounsaturated Fat (%) | Omega-6 (%) | Omega-7 Present? | Saturated Fat (%) | Notes |
|---|---|---|---|---|---|
| Macadamia (cold-pressed) | ≈ 80 | 1–3 | ✅ Yes | 12–16 | Rich, buttery, very low omega-6 |
| Olive (EVOO) | 70–75 | 3–21 | ❌ No | 7–20 | Fruity, varies by cultivar |
That high monounsaturate level makes both oils great for heart health — but macadamia’s far lower omega-6 gives it an edge for reducing dietary imbalance.
And it’s one of the only edible oils containing palmitoleic acid (omega-7) — a rare fatty acid being studied for its role in skin hydration and metabolic function.
3. Cooking Smarts: Flavour vs Function
Olive oil shines in raw applications — salads, dipping bread, finishing drizzles.
But let’s be honest: when you’re cooking dinner in an Aussie kitchen, not every dish needs a Mediterranean twist.
Macadamia oil holds up better under everyday cooking:
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Its neutral-to-buttery taste doesn’t clash with Asian, modern Australian, or baked flavours.
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Its smoke point (~210 °C) keeps it stable for sautéing, roasting, and even air-frying.
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It doesn’t overpower seasoning — it complements it.
So rather than swapping olive oil out, think of macadamia oil as the logical companion — your everyday cooking oil, with olive kept for when you want that grassy punch.
4. The Provenance Factor: Local vs Imported
Here’s something people rarely mention when talking about “healthy oils”:
Almost all olive oil in Australia is imported or blended from European sources. Even when labelled “Australian,” many are bottled here but grown overseas.
Macadamia oil, by contrast, is genuinely Australian.
It’s grown, cold-pressed, and bottled locally — often within a few hours’ drive of where you’re buying it.
No shipping halfway around the world. No foreign blends. Just a truly native Australian product that supports regional growers, family farms, and local manufacturing.
And that matters. Not just environmentally, but for quality control, freshness, and food sovereignty.
5. Health Without the Hype
Here’s what both oils do right:
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They replace saturated fats with monounsaturated fats (proven to support heart health).
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They’re naturally cholesterol-free and plant-based.
Here’s where macadamia oil quietly wins:
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Lower omega-6 → reduces inflammatory load.
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Contains omega-7 → rare and beneficial.
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Higher oxidative stability → better for cooking heat.
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Australian-made, native product → short supply chain and verified provenance.
FAQs
Does macadamia oil have polyphenols like olive oil?
Not at the same level — but it doesn’t need them. The main benefit of any healthy oil comes from its fatty acid profile, not its antioxidant content. Polyphenols are great, but you can get them from fruits and veggies.
Is macadamia oil healthier than olive oil?
It’s comparable — but arguably better suited for modern Australian diets because it’s lower in omega-6, has omega-7, and is made locally.
Which is better for cooking?
Olive oil is great raw or for low-heat frying. Macadamia oil’s stability and buttery flavour make it better for roasting, baking, and high-heat cooking.
Why buy Australian-made?
Macadamia oil supports local growers and celebrates a crop native to our soil — something no imported olive oil can claim.
The Bottom Line
Olive oil deserves respect — it’s healthy, versatile, and has history behind it.
But it’s time we gave macadamia oil, Australia’s own native super-oil, its place on the table.
Grown here. Pressed here. Backed by science, not superstition.
👉 Try Fancy Farmer Macadamia Oil and taste the difference your kitchen — and the planet — will thank you for.