MacNut Facts: The
Healthiest Oil You Can Eat
Until recently, anyone
wanting to prepare meals in a health-conscious fashion
had to compromise when it came to cooking oils. You
either sacrificed flavor and performance on the stove
for the sake of health, or you threw health concerns
to the wind to satisfy your taste buds.
Fortunately there is now an all natural alternative.
MacNut Oil is, quite simply, the finest oil available-
more healthful than olive oil, more stable than canola,
and more delicious than either.
We begin with the finest tree-ripened Australian macadamia
nuts and mechanically cold press them using no solvents
or chemicals. This traditional method of extracting
the oil ensures the highest quality and preserves the
superb aroma and taste-that's what makes MacNut Oil
the gold standard. And, because MacNut Oil is the only
oil we process, there is no risk of cross-contamination
with other nuts.
MacNut Oil's naturally high levels of monounsaturated
fats and antioxidants give it a very long and stable
shelf life, even if left unrefrigerated.
The Macadamia Nut Story
Macadamia trees, with
their glossy, evergreen leaves, are native to the subtropical
rainforests of Australia. They were called Kindal Kindal
trees by the Aborigines, who supplemented their diet
with their nuts for many thousands of years before being
"discovered" and farmed by European settlers.
Baron Ferdinand von Mueller, one of Australia's most
important 19th century botanists, cataloged the tree
in 1857 and named it after his friend, John Macadam,
M.D., a lecturer at the Philosophical Institute in Victoria,
Australia.
Macadamia orchards were first established in Australia,
to cultivate the trees for ornamental use, but soon
the rich flavor of the nut was discovered and by 1856
the tree was being cultivated for its nuts. In 1882,
seeds were planted in Hawaii; however, Australia still
leads the world in macadamia production, followed by
Hawaii, South Africa, Kenya and Guatemala.
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