Macadamia oil is pressed from macadamia nuts, native to the rainforests of eastern Australia and now grown commercially in Hawaii, South Africa and elsewhere. It has a mild, buttery flavor and one of the highest monounsaturated fat contents of any culinary oil, giving it a relatively high smoke point comparable to olive oil and making it suitable for sauteing as well as for dressings and finishing dishes. Its high oleic acid content and light texture have also made it popular as a moisturizing ingredient in cosmetics alongside its culinary uses.
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1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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