If you’ve ever cooked with macadamia oil, you probably asked yourself the same question we hear all the time: why on earth isn’t this more popular? It’s buttery, light, handles heat like a champ, and is packed with good fats and nutrients. Oh — and it’s grown and pressed right here in Australia.
So what gives? Why isn’t macadamia oil front and centre in every supermarket aisle and pantry across the country?
Let’s break it down. From marketing hype to pricing myths, here’s why cold pressed macadamia oil has flown under the radar — and why its moment in the spotlight is finally here.
1. Olive Oil’s Long Reign
It’s no secret that olive oil has held the crown for decades. It’s one of the most well-known oils globally, boosted by years of health marketing, Mediterranean diet trends, and heavy supermarket shelf space. Most households have a bottle on hand without giving it much thought.
But with all the focus on olive oil, other oils — even brilliant ones like macadamia oil — get overlooked. It’s not that macadamia oil doesn’t deserve the limelight. It just hasn’t had the same push.
Marketing budgets matter. Macadamia oil has mostly been championed by small Aussie growers and producers — not massive international brands. But that’s changing. As awareness grows, so does interest — and slowly but surely, more people are catching on.
2. Myth: It’s Too Expensive
One of the most common things we hear is, “Yeah, I’ve heard macadamia oil’s good… but it’s a bit pricey, isn’t it?”
Here’s the truth: yes, cold pressed macadamia oil might cost a little more per litre than a generic canola or sunflower oil. But comparing them is like comparing apples to avocados. Macadamia oil is premium — unrefined, nutrient-rich, and 100% natural — and its quality speaks for itself.
Plus, a little goes a long way. Thanks to its high smoke point and rich texture, you tend to use less of it. And when you’re getting top-shelf flavour and nutritional value, it’s well worth the price.
More importantly, it’s money staying right here in Australia — supporting local macadamia growers and producers. You’re not just buying an oil. You’re backing an industry.
3. Not Enough People Know How to Use It
Another reason macadamia oil hasn’t boomed (yet) is that a lot of people simply don’t know what to do with it.
Because it’s not as well-known as olive oil or coconut oil, many assume it’s just for fancy dishes or niche recipes. The truth? It’s one of the most versatile cooking oils you can buy.
You can:
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Fry with it — think crispy-skinned salmon or golden hash browns
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Roast with it — potatoes, pumpkin, carrots, you name it
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Bake with it — swap it in for butter or other oils
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Drizzle it on salads or veggies for that finishing touch
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Blend it into marinades or homemade mayo for a silky texture
Once you give it a go in your regular cooking, you’ll realise it can replace almost any oil in your kitchen — and taste better doing it.
4. Not Enough Shelf Space
Let’s face it — shopping habits are heavily influenced by what we see first. If macadamia cooking oil isn’t in the main aisle or it’s hidden on the bottom shelf, it’s easy to miss.
Supermarkets tend to give top billing to products from global brands that have strong supply chains and high volumes. Macadamia oil, being a premium Australian-grown product, is often produced in smaller batches and stocked more selectively.
But that’s changing, too. More local retailers and independent grocers are proudly stocking Australian-made products, and some big-name supermarkets are finally catching on.
If you don’t see it at your local store? Ask for it. It’s amazing how quickly retailers respond when customers start talking.
5. It’s a Quiet Achiever — But Not for Long
Macadamia oil has always been a quiet achiever — the type of product that wins people over slowly, one taste at a time. But as more Australians look for natural, sustainable, and locally produced ingredients, it’s getting noticed.
Food bloggers are using it in everything from dressings to desserts. Nutritionists are recommending it for its heart health benefits. And chefs love how it behaves under heat while adding subtle flavour to a dish.
In short? Word’s getting out.
So Why Is Cold Pressed Macadamia Oil Worth It?
Let’s run through the big reasons:
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Cold pressed means no chemicals, no high heat — just pure oil extracted gently to preserve nutrients
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It has a high smoke point, making it perfect for everyday Aussie cooking
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It’s full of monounsaturated fats, antioxidants, and Vitamin E
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It tastes amazing — mild, buttery, and never overpowering
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It’s 100% Australian grown and pressed, supporting local growers and regional jobs
With all that going for it, it’s no wonder people are asking why it isn’t more popular. The good news? That’s finally starting to change.
Final Thoughts: Time to Make the Switch?
If you’ve been curious about macadamia oil, now’s the time to give it a go. It might not have the marketing muscle of some other oils, but it has everything that really matters — taste, performance, nutrition, and Aussie roots.
And here’s the best part: when you choose cold pressed macadamia oil, you’re not just upgrading your cooking. You’re helping grow an industry that supports local farmers, champions quality, and showcases the very best of Australian produce.
So next time you’re reaching for olive oil, consider swapping it out. You might just discover your new favourite — and become part of the growing number of Aussies who know that macadamia oil deserves the crown.