Extra Virgin Macadamia Oil 250ml

Omega Pressery Extra Virgin Macadamia Oil is cold-pressed from 130+ peak-ripe whole macadamia nuts per 250ml bottle using a zero-heat mechanical press and double filtration process. The result is a light golden oil with a subtle nutty aroma and rich, buttery flavour — reminiscent of biting into a perfectly ripe macadamia nut. Pure, unblended, unrefined. 1-Star Great Taste Award 2024.

Sourced directly from smallholder farmers in the Mt Kenya region, Kenya — using wonky and surplus macadamias that would otherwise go to waste. Zero chemicals, zero heat, zero blending. Single origin and fully traceable from farm to bottle.

• 130+ whole macadamia nuts cold-pressed per 250ml bottle
• Zero heat mechanical press — nutrients and antioxidants fully preserved
• Highest monounsaturated fat content of any nut or seed oil (85%)
• Balanced Omega 3, 6 & 7 fatty acid profile
• Smoke point 250°C — suitable for frying, roasting, baking and high-heat cooking
• Rich in oleic acid, palmitoleic acid, Vitamin E and natural antioxidants
• 100% pure, unblended, unrefined | No GMO | No pesticides | No chemicals
• Bottled in 100% recycled glass | 1-Star Great Taste Award 2024

Nutritional Information (per 100g)

Ingredients

100% Extra Virgin Macadamia Oil.

Directions for Use

Use for frying, roasting, baking, salad dressings, marinades and finishing. Smoke point 250°C. Store in a cool, dark place at room temperature. Natural oil separation is normal — give a light shake. Shelf life: 18 months from manufacture.

FAQs

What makes macadamia oil different from olive oil?
Macadamia oil has the highest monounsaturated fat content of any nut or seed oil (85%), a higher smoke point than olive oil (250°C vs ~190°C), and a more delicate, buttery flavour. It also contains palmitoleic acid (Omega-7) — rarely found in other oils — which is associated with skin and hair health.

Can I use it for high-heat cooking?
Yes — at 250°C, macadamia oil is stable at temperatures well above everyday frying and roasting. Unlike most seed oils which break down around 160–200°C, macadamia oil stays intact, retaining its nutritional value and not producing off-flavours.

Where do the macadamias come from?
Directly from smallholder farms in the Mt Kenya region, Kenya. Wonky and surplus macadamias — too cosmetically imperfect for conventional export but perfectly ripe and nutritious — are pressed within a week of harvest at a facility near Nairobi.

What does "extra virgin" mean for macadamia oil?
Extra virgin means the oil is cold-pressed (no heat), unrefined (no chemical processing) and unblended (100% macadamia, nothing else). This preserves the full fatty acid profile, natural antioxidants, and flavour of the nut.