Our premium food-grade macadamia oil is cold-pressed from carefully selected kernels grown on our family farm in Bundaberg. Smooth, buttery and naturally golden, it’s a versatile oil prized by chefs and food manufacturers alike for its clean flavour and high performance in the kitchen.
We don’t blend our oil from mixed sources - each batch starts with single-variety macadamias grown, harvested and handled by our team. That level of care and traceability ensures consistent quality, from the orchard to the plate.
Why choose Red Rock Macadamia oil?
- Exceptional flavour
Subtle, buttery and lightly nutty, our oil enhances food without overpowering it - ideal for everything from salad dressings to baking. - High smoke point
With a smoke point between 210°C and 234°C, it performs beautifully in high-heat applications like roasting, sautéing and stir-frying. - Naturally nutritious
Macadamia oil is rich in monounsaturated fats (more than 80%) and contains beneficial levels of oleic and palmitoleic acids. It’s a stable, shelf-friendly oil with no need for artificial additives. - Clean and traceable
Our oil is made from macadamias grown and processed on-site, with full control over quality at every stage.
Typical fatty acid profile
| Fatty acid | Typical Range |
|---|---|
| Oleic acid (C18:1) | 55–67% |
| Palmitoleic acid (C16:1) | 14–25% |
| Palmitic acid (C16:0) | 7.0–9.5% |
| Stearic acid (C18:0) | 2.0–5.5% |
| Linoleic acid (C18:2) | 0.5–4.0% |
| Linolenic acid (C18:3) | 0.1–3.0% |
| Others (incl. Lauric, Behenic) | Trace amounts |
For full product specification or export enquiries, please contact us.