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Macadamia Oil is made from Macadamia Nuts that are cold-pressed to extract the oil. The oil has a lightly nutty flavour and a reasonably high smoke point of 389 F (198 C.) You won't want to use it too much for frying with though, as it is quite expensive.

As of 2004, two of the more prominent commercial brands are "MacNut" from Australia and "Macadamia Nut Oil" from Hawaii.

Cooking Tips
You could use it to fry up chicken or white fish in, though there are cheaper oils to use. Many people use it in hearty cakes such as carrot cake or muffins.

Storage
Can be stored on a shelf up to 12 months after opening. Perhaps the only nut oil that is shelf-stable without requiring refrigeration.

See Also:

Macadamia Nuts

Other entries for: Nut Oils

Acorn Oil, Almond Oil, Apricot Oil, Hazelnut Oil, Macadamia Oil, Nut Oils, Peanut Oil, Pistachio Oil, Walnut Oil

Other entries for:

Oil
Argan Oil, Avocado Oil, Coconut Oil, Cottonseed Oil, Dendê Oil, Frying Oil, Olive Oil, Orange Oil, Palm Oil, Refined Oils, Smoking Point, Unrefined Oils, Vegetable Oils

Other entries for:

Fat
Caul, Chicken Fat, Copha, Dripping, Goose Fat, Palmin, Puff Pastry Fat, Schmaltz, Shortening, Suet, Unsaturated Fat