We’ve all got that dusty bottle of oil near the stove. We splash it in the pan, stir it through a roast, or glaze it over veggies — without a second thought. It’s just oil, right?
Wrong!
What if I told you that most commercial oils go through six or more chemical processes before they hit the bottle — and your plate?
What if I also told you there’s a cleaner, healthier, better-tasting alternative that actually supports your body instead of stressing it?
Let’s talk about unrefined oil — and why switching to something like cold-pressed macadamia oil might be the best decision you’ll make for your food and your family.
What Actually Is Unrefined Oil?
Unrefined oil is exactly what it sounds like — oil that’s been cold-pressed from the nut or seed, with minimal processing and no chemical treatment.
It’s the difference between juice squeezed fresh from a fruit... and juice from concentrate with stabilisers, colourants and reconstituted water.
Refined oils are made to look and behave a certain way —
clear, odourless, non-foaming, and shelf-stable for years...
To get there, they’re often treated with:
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Hexane (a petroleum solvent) for maximum extraction
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Sodium hydroxide for neutralisation
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Bleaching clays to remove colour
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Deodorising steam treatments to strip natural scent
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Silicone anti-foaming agents (yes, really) to make them behave in fryers
It’s all technically legal — but it's a long way from nature.
What to Expect When Cooking with Unrefined Oil
Cooking with unrefined oil is real. You’ll notice the difference straight away — and it’s not a bad thing.
🌡️ It foams a little when frying
That’s not a fault!
That’s what happens when you DON'T add anti-foaming agents like polydimethylsiloxane (the same stuff used in industrial lubricants).
🌬️ It smells stronger
You might catch a gentle, nutty aroma when it hits the pan.
That’s because it HASN'T been steam-deodorised like mass-market oils. It still smells like what it’s made from — and that’s a good thing.
💧 It steams
Unrefined oils hold natural moisture and micronutrients.
When that hits heat, you’ll see more steam. That’s phytochemicals, sterols and trace lipids interacting with temperature — not preservatives burning off.
👅 It tastes like food
Macadamia oil has a subtle, buttery richness. It finishes beautifully on roast veg, shines in salad dressings, and holds steady through pan-frying. It doesn’t overpower. It elevates.
Why It’s Better for Your Health
Let’s keep it simple — unrefined macadamia oil is:
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High in monounsaturated fats (like oleic acid), which support heart health
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Free from trans fats, bleaching residues, or synthetic stabilisers
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Naturally rich in tocopherols and plant sterols (which support cholesterol balance)
It’s a nutrient-dense oil that hasn’t been stripped, filtered, or neutralised to suit a shelf. It’s how oil should be — clean, active, and alive.
What If We’ve Been Doing It Wrong All Along?
Oil isn’t just a tool. It’s in nearly every meal you make — especially if you’re cooking for a family and friends. And most people never stop to think about what that oil has gone through before it ends up in your food.
But once you experience real, unrefined oil — you’ll never go back.
It’s more than flavour. It’s about integrity. It’s about cooking with something you can trust. It’s about taking one small step toward cleaner living without needing to flip your whole lifestyle upside down.
The Fancy Farmer Difference
At Fancy Farmer, we keep it simple.
Our macadamia oil is cold-pressed, unrefined, and grown in Australia.
We don’t bleach it, strip it, or stabilise it.
We just press it, bottle it, and let the oil speak for itself.
👉 Shop Fancy Farmer Macadamia Oil
Taste the difference. Cook like you mean it.