Macadamia oil is obtained by expressing the oil from the meat of the nut through cold-pressing, which preserves the oil’s delicate flavor and nutritional compounds. This oil has 11 grams of MUFAs, which is more than olive oil, with oleic acid comprising about 80% of its fatty acid profile. Macadamia oil’s omega-6:omega-3 ratio is 1:1, which is the ideal balance for reducing inflammation and supporting cardiovascular health. Most modern diets have ratios as high as 20:1, making macadamia oil particularly valuable for restoring balance.

The oil is also a good source of vitamin E and polyphenols, powerful antioxidants that protect against oxidative stress and cellular damage. These polyphenol compounds increase the growth of beneficial bacteria in our gut, supporting digestive health and immune function. Additionally, macadamia oil contains palmitoleic acid, a rare omega-7 fatty acid that may help improve insulin sensitivity and support healthy metabolism. 

Macadamia oil has a smoke point of 410°F, making it suitable for cooking at relatively high temperatures without breaking down into harmful compounds.

All these elements combine for a #4 remix ranking.