“Which Cooking Oil Is Best? Asking How They’re Made Could Tell You More” — But Did They Miss the Most Obvious Answer?
Excerpt
A recent national news article published by the ABC explored the origins and processing of common cooking oils and asked Australians to think more critically about how their oils are made.
The discussion was valuable but incomplete.
The piece focused on seed oils and olive oil yet overlooked the most natural, unrefined, Australian grown option available. This article corrects that oversight and explains why macadamia oil must be included in any conversation about healthy everyday oils.
The National Conversation Was Important — But It Was Not Complete
ABC’s recent coverage, “Which cooking oil is best? Asking how they’re made could tell you more,” raised good questions about the heavy refining behind common vegetable oils and the global supply chains that sit behind the bottle on your shelf.
All valid. All worth discussing.
But the article compared only two categories:
-
seed oils
-
olive oil
It treated them as if they were the only two options Australians should be thinking about.
That omission is not small.
It changes the conclusion entirely.
Seed Oils, Olive Oil, and the Category ABC Forgot
The ABC piece highlighted that seed oils often require:
high heat extraction
bleaching
deodorising
chemical refinement
These steps are widely documented in food science publications.
It also acknowledged the inconsistent quality in supermarket olive oil, with many products deodorised or blended.
All reasonable points.
But the article never mentioned nut oils, which exist outside both categories and behave very differently from a nutritional and chemical standpoint.
If anyone wants nut oils vs seed oils explained, this is where the real gap appears.
Nut oils are not industrially extracted.
They come from oil rich kernels.
They are typically cold pressed with minimal interference.
No solvents.
No bleaching.
No deodorising.
No chemical pre treatment.
Macadamia oil, specifically, is the most relevant nut oil for Australians — because it is the one we grow.
Yet it did not appear in the article at all.
The Scientific Case for Including Macadamia Oil
If the question is “Which cooking oil is best?” then macadamia oil deserves inclusion for several factual reasons.
1. Fat Profile
Like olive oil, macadamia oil is rich in monounsaturated fat.
Often even higher than olive oil.
This fat type is associated with improved cholesterol markers and reduced cardiovascular risk when replacing saturated fat.
2. Omega Six Levels
Seed oils are often criticised for their high omega six content.
Macadamia oil contains very low omega six, making it a more balanced choice for everyday use.
3. Natural Heat Stability
Macadamia oil is naturally stable at everyday cooking temperatures due to its fat structure.
It does not need refining or chemical stabilising to perform well.
4. Processing Integrity
Cold pressed macadamia oil is simply pressed and bottled.
It is not refined, bleached, or deodorised.
This aligns directly with the ABC’s stated concern about transparency and origin awareness.
This is exactly what sets macadamia oil apart.
Provenance Matters — And This Is Where the Omission Stings
Macadamias are native to Australia.
Seed oil crops are not.
Olive oil production is not.
If the conversation is about environmental footprint, supply chain transparency, and what Australians can source locally with confidence, macadamia oil should not just be included.
It should be central to the conversation.
Not out of nationalism.
Out of factual relevance.
A Fair Correction, Not a Criticism
This is not an attack on the ABC.
Their coverage raised points Australians need to hear.
But the discussion was incomplete.
Macadamia oil is not a fringe product.
It is an everyday, practical, scientifically robust option that checks almost every box modern consumers care about:
-
unrefined
-
cold pressed
-
low omega six
-
high monounsaturated
-
naturally stable
-
clean flavour
-
locally grown and produced
You cannot have everything in one oil.
But this comes close.
And if you want to understand how macadamia oil behaves in real cooking, the answer is simple: reliably, consistently, and without the complications associated with heavy refining.