If you’re like most Aussies, you’ve probably heard macadamia oil is “good for cooking” — and while that’s true, it barely scratches the surface. From frying and baking to skincare and even haircare, macadamia oil is one of the most versatile, nutritious, and underappreciated oils out there.
But don’t just take our word for it. There’s solid science behind why this golden oil is making waves in kitchens, bathrooms, and beyond — not just in Australia, but around the world.
Let’s dive into all the ways you can use cold pressed macadamia oil, and the research-backed reasons why it deserves a permanent spot in your pantry (and maybe even your skincare shelf).
1. Everyday Cooking – High-Performance, Healthy Oil for All Heat Levels
If you only use macadamia oil for salads, you’re missing out.
One of the biggest advantages of macadamia oil is its naturally high smoke point, ranging between 210°C to 230°C depending on refinement level. This makes it ideal for frying, roasting, barbecuing, and sautéing – where other oils like extra virgin olive oil or unrefined coconut oil often struggle.
A study published in Food Chemistry (2013) found that macadamia oil remained stable under heat exposure and showed strong oxidative resistance, meaning it’s less likely to break down and form harmful compounds during cooking [1].
Use it for:
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Pan-frying fish or steak
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Roasting veggies with a golden finish
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Deep-frying with less smoke
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Drizzling over barbecued meats or seafood
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Homemade stir-fries without the greasy aftertaste
2. Baking – A Moisture-Rich Alternative to Butter or Other Oils
Thanks to its mild, buttery flavour and smooth texture, macadamia oil is a brilliant swap in most baking recipes. You can substitute it 1:1 for butter or other vegetable oils in cakes, muffins, banana bread, and more.
Not only does it help keep baked goods moist and tender, it adds subtle richness without overpowering the main flavours.
Nutritionally, it’s also a healthier fat option. Macadamia oil contains around 80–85% monounsaturated fats, primarily oleic acid and palmitoleic acid — both of which are linked to heart health and reduced inflammation [2].
Use it for:
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Banana bread or muffins
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Pancakes and waffles
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Olive oil cake (but better)
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Scones and pastry crusts
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Vegan or dairy-free baking
3. Salads, Marinades & Finishing Oil – Flavour Without Fuss
When used cold, macadamia oil shines even more. It has a naturally buttery, nutty flavour that’s smoother than olive oil and less earthy than avocado oil — perfect for dressings, dipping, and marinades.
It’s also rich in antioxidants, including tocotrienols and tocopherols (forms of Vitamin E), which protect cells from oxidative stress [3]. And since cold applications preserve those antioxidants best, using it raw delivers the maximum benefit.
Use it for:
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Salad dressings (with balsamic, citrus or mustard)
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Herb-infused oil for bread dipping
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Finishing grilled veggies or pasta
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Marinades for chicken, lamb or prawns
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Dukkah or spice blends with a nutty kick
4. Skin & Hair Care – A Natural Moisturiser Backed by Biochemistry
Here’s where macadamia oil gets really interesting — it’s not just for your food, it’s fantastic for your skin and hair too.
Macadamia oil is high in palmitoleic acid (omega-7) — a rare fatty acid that’s also a natural component of human sebum. This means your skin recognises and absorbs it easily, making it a fantastic non-greasy moisturiser, particularly for dry, ageing, or sensitive skin.
A study in the International Journal of Cosmetic Science (2004) found that palmitoleic acid aids skin barrier repair and hydration, improving overall skin health and elasticity [4].
Use it for:
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Daily face or body moisturiser
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Scalp massage oil for dry or flaky skin
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Deep conditioner for dry or frizzy hair
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Carrier oil for essential oils
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Soothing cracked heels or rough elbows
Just make sure you’re using cold pressed, food-grade macadamia oil, not cheap cosmetic blends — the real stuff is safe, natural, and multi-purpose.
5. Nutritional Supplement – Inside and Out
While it's more common to use macadamia oil in food, some people also take it by the spoonful (like you would MCT or flaxseed oil) for a concentrated source of monounsaturated fats and antioxidants.
Although not yet as widely studied as olive oil, macadamia oil has shown promising effects on lipid profiles, inflammation, and metabolic health in small-scale trials [5]. One Australian study even found that a macadamia-rich diet improved cholesterol levels similar to a Mediterranean-style diet.
Note: Always consult your GP or a dietitian before taking oil as a supplement — especially if you’re managing a health condition.
A Quick Recap – What You Can Use Macadamia Oil For:
| Use | Why It Works |
|---|---|
| Frying & Roasting | High smoke point, stable under heat |
| Baking | Moist texture, healthy fat substitute |
| Dressings & Marinades | Smooth, nutty flavour; antioxidant-rich |
| Skincare & Haircare | Omega-7 rich; mimics skin’s natural oils |
| Supplementing | Heart-healthy fats; anti-inflammatory properties |
Final Word: One Oil, So Many Possibilities
Macadamia oil isn’t just a trendy addition to your pantry — it’s a genuine workhorse. Whether you're cooking, baking, moisturising, or marinating, it performs beautifully while delivering a nutritional punch.
And the best part? It’s grown right here in Australia, by Aussie farmers who know their land, love their trees, and are producing some of the purest cold pressed oil on the planet.
So next time you reach for a bottle of olive or canola oil, take a second look. That golden bottle of macadamia oil isn’t just the better choice — it’s the smarter one.