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A type of oil obtained from the nut of the macadamia tree. The tree is native to Australia, which leads the world in production of the nut and the oil. Hawaii, Kenya, South Africa, and Guatemala are other major producers. Most brands of the oil are created with a cold press method in which no chemicals or solvents are used as an aid in extracting the oil, ensuring that the oil is the best tasting possible. The oil has the same rich, buttery flavor of the popular nut and is excellent when used in salads, as a condiment, or in cooking. The high smoke point makes it a good choice for sautéing and frying.
One of the best features of macadamia nut oil is its nutritional qualities. It contains the highest level of heart-healthy, monounsaturated fat of any edible oil and it has an exact balance of omega 3 and omega 6 fatty acids. The high level of anti-oxidants slows rancidity and allows the oil to be kept for up to two years without refrigeration.
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