Use

Organic macadamia oil is a delicious edible oil, which is particularly suitable for dressings. In the production of spreads, macadamia oil provides a delicate melt and mild nutty taste. In vegan cooking, macadamia oil is used as a butter substitute for baking. The mild oil is also ideal for biscuits, creams and nut dishes. Macadamia is also appreciated in cosmetics. Here it is used in massage oils, creams and lotions.

Production

Macadamia nuts are precious. The tree places considerable demands on cultivation, because a satisfactory yield can only be expected if all growing conditions are right. Harvesting and opening the nuts is time-consuming and complicated. The price of macadamias is therefore high, but by no means unjustified.

Macadamia trees don’t get too high, on plantations you rarely find specimens with more than 6 to 10 meters. The flowers fertilized in spring develop into drupes, which usually contain only one seed, i.e. a single nut. Optically perfect goods are sold for consumption. The curd, with its various sizes, is processed further, including into high-quality oil.

During the cold pressing of our organic macadamia oil, the important ingredients are virtually retained. If refining is preferred, the yield of oil is greater. However, a small part of the valuable ingredients is lost here.

Origin

Freshly harvested, high-quality goods are processed into our organic macadamia oil. We associate our suppliers with a passion for high-quality oil, an understanding of ecological processes and knowledge of the conditions in the countries of origin. Fair cultivation is one of our standards for purchasing.

Sustainability

Organic macadamia oil is a quality product. However, nuts that do not meet the requirements for direct consumption in terms of size or appearance can also be used for extraction. This conserves resources and all nuts from a harvest are recycled. In addition, the cultivation of macadamia’s mixed and secondary crops ensures soil improvement and sustainability. The outer shells of the macadamia nut also contribute to natural soil improvement; they are crushed and placed in the soil.

Harvest

Macadamias ripen irregularly, therefore the harvest time stretches from February to September. Machines are therefore only partially used for harvesting. A lot of work is still done by hand. After the nuts have fallen naturally – or forced by poles – they are picked up from the ground. The outer, fibrous skin of this drupe is removed. Then it is dried. The nuts are then peeled and pressed into oil in the producing countries, but also in importing countries.

Flavor

Organic macadamia oil is mild, with a fine nutty taste.

Yield

Australia as the original home of the macadamia lies in the production of tasty nuts in the first place. Around 40,000 tons per year come onto the market here. Australia is followed by Hawaii with a harvest of 30,000 tons. Only part of this goes into oil production. Here, the yield is indeed high due to the high fat content of macadamia. Nevertheless, oil production is far behind that of seeds in terms of quantity.

Special feature

Macadamia oil consists of about 20 % palmitoleic acid. This unsaturated fatty acid is an excellent main care product. It provides light, natural UV protection. Organic macadamia oil is an edible oil that contains the nut’s valuable ingredients. It contains potassium, calcium, magnesium and iron as well as vitamins A and E, B1 and B2 in significant amounts.