Premium Australian macadamia oil.

Cold pressing extracts the oil mechanically from the macadamia kernel without external heat or chemical solvents. Because the oil is not exposed to high temperatures or refining, it keeps more of the naturally occurring compounds found in the nut — including tocopherols (vitamin E), plant sterols and squalene — along with its characteristic buttery flavour and pale golden colour.

Macadamia oil is one of the highest plant sources of monounsaturated fat: Oylo contains around 75 g of monounsaturated fat per 100 ml, mostly oleic acid, and only about 14.5 g of saturated fat. Dietary guidelines in Australia and internationally recommend replacing saturated fats with unsaturated fats as part of a balanced diet. It contains no cholesterol, no carbohydrates and no sodium.

Omega-7 refers to palmitoleic acid, a monounsaturated fatty acid found in only a handful of foods. Macadamia nuts are one of the richest natural plant sources of it. Palmitoleic acid is also produced by the body and is a normal component of skin lipids, which is why macadamia oil is used in both cooking and skincare.

Both are high in monounsaturated fat. Macadamia oil typically has a slightly higher monounsaturated share, a noticeably lower omega-6 content (about 2.4 g per 100 ml in Oylo), a milder, more buttery flavour, and a higher smoke point, which makes it more versatile for roasting, baking and pan frying as well as dressings.

Yes. Macadamia oil's high monounsaturated and low polyunsaturated content makes it stable at heat; its smoke point is generally reported around 210 °C, higher than extra-virgin olive oil. It suits pan frying, roasting and baking, while its light flavour also works in dressings and mayonnaise.

Oylo contains about 0.1 g omega-3 and 2.4 g omega-6 per 100 ml. Its defining feature is how little omega-6 it contains compared with seed oils such as sunflower, soybean or corn oil, which can contain 50 g or more per 100 ml. Many nutrition professionals suggest moderating omega-6 intake from refined seed oils; macadamia oil is a simple substitution.

Yes. Oylo macadamia oil contains 0 g carbohydrate and 0 g sugar, and is virtually all fat (92 g per 100 ml), the majority monounsaturated. It is a straightforward fit for ketogenic, low-carb, paleo and Whole30-style eating patterns.

Cold-pressed macadamia oil is widely used in skincare because its fatty-acid profile, including palmitoleic acid, is close to the skin's own sebum, so it absorbs easily and feels light rather than greasy. Oylo is sold as a food product; many customers also use a few drops as a natural moisturiser or hair finish.

Macadamia is a tree nut, so the oil must be avoided by anyone with a macadamia or tree-nut allergy. Oylo is labelled "Contains: macadamia nuts" and "May be present: other tree nuts (walnut, almond), peanut, sesame" in line with Australian food-labelling requirements.

Store in a cool, dark place away from light and heat. Oylo is bottled in dark amber glass to protect the oil from light. Its high monounsaturated content makes it naturally more stable than polyunsaturated oils; the best-before date is printed on each bottle.

Oylo is appointing distributors and importers for selected markets. We offer flexible first-order quantities, wholesale price lists by territory, retail-ready packaging, brand and point-of-sale assets, and product samples for evaluation. Download the distributor brochure or contact justyna@oylo.com.au to start the conversation.