Cold-pressed · Refined · Omega-7 rich
Bulk Macadamia Oil
Bulk macadamia nut oil with a buttery flavor, high oleic acid and natural omega-7 palmitoleic acid, in cold-pressed and refined grades. Very stable for cooking and baking, supplied from 1L bottles to 20,000L flexitanks.
- Grades
- Cold-pressed, refined
- Smoke point (refined)
- About 210 °C / 410 °F
- Natural
- Omega-7 (palmitoleic acid)
- Pressed in
- USA
Request a quote for Macadamia Oil
1. Choose a grade
2. Choose a pack size
Minimum 1,000 L (≈264 gal) per quote — mix any oils and pack sizes. Nothing to pay now: we reply by email with a quotation showing the price, shipping terms and estimated arrival date.
The most stable of the nut oils
Bulk macadamia oil is pressed from macadamia nut kernels. It has a soft, buttery flavor and a remarkable fat profile: around 60–67% oleic acid, plus palmitoleic acid, an omega-7 fat that few other edible oils contain in any quantity. With only a few percent polyunsaturated fat, macadamia oil resists oxidation far better than walnut or most other nut oils, so it keeps well and handles cooking heat.
Our macadamia oil is pressed, tested and packed in the United States from US-grown and imported macadamia nuts, and supplied from 1-liter bottles to 20,000-liter flexitanks.
Macadamia oil grades
| Cold-pressed (virgin) | Refined | |
|---|---|---|
| Flavor | Buttery, mild macadamia | Light, neutral |
| Color | Pale gold | Very pale |
| Heat | Sautéing and roasting | Frying and high-heat cooking, about 210 °C (410 °F) smoke point |
| Best for | Dressings, finishing, baking, gourmet retail | Cooking, baking, food manufacturing |
| Nut protein | Present | Largely removed |
What makes macadamia oil different
- Palmitoleic acid (omega-7). Typically 13–24% of its fatty acids, one of the highest levels of any edible oil.
- Very low in polyunsaturated fat. Linoleic acid is usually under 4% and omega-3 under 0.5%, which is why it is so stable.
- Long shelf life. It keeps far longer than walnut, hazelnut or pistachio oil once opened.
- Buttery flavor. A favorite for baking, dressings and Hawaiian and Australian cuisine.
How bulk macadamia oil is priced
Macadamias are one of the most valuable nuts, and most of the crop is sold as kernels, so macadamia oil is a premium oil. Prices follow the macadamia harvest. Cold-pressed costs more than refined. Each grade is quoted separately on pack size, total volume and destination; the minimum is 1,000 liters per quote.
Technical data
Macadamia Oil grades and specifications
Available grades
| Grade | Description |
|---|---|
| Cold-pressed (virgin) | Unrefined, buttery and mild. For dressings, finishing and cooking. |
| Refined | Light, neutral and heat-tolerant for cooking and frying. |
Each grade is priced separately. The specifications below are for Cold-pressed (virgin); specifications for other grades are supplied with your quote.
Quality specification
| Parameter | Specification |
|---|---|
| Appearance (20 °C) | Clear, pale yellow |
| Odor and taste | Mild, characteristic macadamia, free of rancid or foreign odors |
| Free fatty acids (as oleic acid) | 0.10% max. |
| Peroxide value (at packing) | 1.0 meq O₂/kg max. |
| Moisture and volatile matter | 0.05% max. |
| Insoluble impurities | 0.05% max. |
| Iodine value (Wijs) | 70–80 |
| Saponification value | 190–200 mg KOH/g |
| Refractive index (40 °C) | 1.466–1.470 |
| Density (25 °C) | 0.911–0.918 g/ml |
| Smoke point (refined) | About 210 °C / 410 °F |
| Shelf life (unopened) | Up to 24 months for refined oil; 18 months for cold-pressed oil |
Typical specification for refined macadamia oil, based on trade specifications. Macadamia oil is not covered by the Codex standard for named vegetable oils. The cold-pressed specification is supplied with your quote. Values for each lot are confirmed on the Certificate of Analysis supplied with your order.
Fatty acid profile
| Fatty acid | % of total fatty acids |
|---|---|
| Palmitic acid (C16:0) | 6.8–8.3 |
| Palmitoleic acid (C16:1) | 13.2–17.6 |
| Stearic acid (C18:0) | 2.5–4.1 |
| Oleic acid (C18:1) | 61.7–66.5 |
| Linoleic acid (C18:2) | 1.2–2.5 |
| Alpha-linolenic acid (C18:3) | 0.2–0.4 |
| Arachidic acid (C20:0) | 2.5–3.2 |
| Eicosenoic acid (C20:1) | 2.2–3.2 |
Ranges measured in oil from 15 macadamia cultivars in a peer-reviewed study. Trade specifications allow wider ranges (for example 16–24% palmitoleic acid and 53–67% oleic acid), depending on variety and growing region, so each lot is analyzed.
Source: Shuai et al., Foods, 2021: chemical composition of oils from 15 macadamia cultivars
Applications
What macadamia oil is used for
Food manufacturing
Dressings, sauces and premium snacks that need a stable, mild oil.
Learn more about Food manufacturingRetail and private label
Cold-pressed macadamia oil in 1L bottles, or under your own brand.
Learn more about Retail and private labelDistributors and importers
Drums and IBC totes for repacking, including for personal care makers.
Learn more about Distributors and importersPackaging
Macadamia Oil pack sizes
Combine macadamia oil grades with any other oils on the same quote. 1L and 5L bottles suit kitchens and retail; 200L drums suit manufacturers.
| Pack size | US gallons | Ordered as | Liters per order unit |
|---|---|---|---|
| 1L Bottles | 0.26 gal | Case of 12 × 1L | 12 L |
| 5L Bottles | 1.3 gal | Case of 4 × 5L | 20 L |
| 10L Containers | 2.6 gal | Case of 2 × 10L | 20 L |
| 20L Jerrycans | 5.3 gal | Per jerrycan | 20 L |
| 200L Drums | 52.8 gal | Per drum | 200 L |
| 1,000L IBC Totes | 264 gal | Per IBC tote | 1,000 L |
| 20,000L Flexitanks | 5,283 gal | Per flexitank (20ft container) | 20,000 L |
Sourcing
From macadamia orchards to finished oil
Macadamias grow in subtropical regions, including Hawaii. Our macadamia oil is pressed, tested and packed in the United States from US-grown and imported macadamia nuts.
The nuts fall when ripe and are collected, dehusked and dried in their very hard shells, then cracked. Sound kernels are pressed; cold-pressed oil is filtered only and refined oil is refined for a light, neutral taste. Every batch is tested and packed at our US facilities.
Processing
How we make macadamia oil
Dehusking and drying
Fallen nuts are dehusked and dried in the shell.
Cracking and sorting
The hard shells are cracked and kernels sorted; damaged kernels are removed.
Pressing
Kernels are mechanically pressed to release the oil.
Filtering
Cold-pressed oil is filtered to remove fine solids.
Refining (refined grade)
Degumming, bleaching and deodorizing give a light, neutral oil.
Testing and packing
Each batch is tested against specification, then filled into bottles, jerrycans, drums, IBC totes or flexitanks.
Storage & handling
Keeping macadamia oil fresh
Temperature
Store between 10 and 25 °C (50–77 °F), away from heat sources.
Light and air
Keep containers sealed and out of direct sunlight to prevent rancidity.
After opening
Keep the container closed; macadamia oil keeps longer than most nut oils once opened.
Shelf life
Up to 24 months unopened for refined oil and 18 months for cold-pressed oil.
Buying wholesale
Wholesale macadamia oil supplier: how ordering works
Wholesale Cooking Oil LLC supplies macadamia oil in bulk direct to food businesses in the United States and worldwide. Every lot is tested and packed at our US facilities and shipped with its Certificate of Analysis. Here is what to expect when you buy macadamia oil wholesale from us.
Grades
Cold-pressed (virgin), Refined. Each grade is quoted separately.
Pack sizes
1L Bottles, 5L Bottles, 10L Containers, 20L Jerrycans, 200L Drums, 1,000L IBC Totes, 20,000L Flexitanks. Mix any sizes and oils on one quote.
Minimum order
1,000 L (≈264 gal) per quote, across any combination of oils and pack sizes.
Your quotation
Free and emailed to you, valid for 7 days, showing the price, any freight and other charges, the route and an estimated arrival date.
Payment
100% in advance in US dollars, by bank transfer or cryptocurrency, against the pro forma invoice in your quotation.
Dispatch and delivery
Dispatched within 24–48 hours of payment clearing. By truck across the US (usually 1–5 business days), Canada and Mexico, or by sea from five US seaports worldwide.
Documents
A Certificate of Analysis for each lot, plus the commercial invoice, packing list and transport document. Specification sheets on request.
Who we supply
Restaurants, hotels, caterers, bakeries, food manufacturers, distributors, retailers and importers.
FAQ
Macadamia Oil questions
What is the minimum order?
1,000 liters (about 264 US gallons) per quote, across any combination of oils, grades and pack sizes. For example, one 1,000L IBC tote, five 200L drums, or 50 cases of 4 × 5L bottles.
Can macadamia oil be used for cooking?
Yes. It is very low in polyunsaturated fat, so it handles sautéing and roasting well. Refined macadamia oil has a smoke point of about 210 °C and can be used for frying.
What is palmitoleic acid?
An omega-7 monounsaturated fatty acid. Macadamia oil is one of the richest edible sources, typically 13–24% of its fatty acids. Any nutrition claims on your products must follow the rules in your market.
How long does macadamia oil keep?
Up to 24 months unopened for refined oil and 18 months for cold-pressed oil. It is one of the most stable nut oils.
Is macadamia oil a tree nut allergen?
Cold-pressed and roasted macadamia oils keep nut protein and must be labeled as a tree nut allergen. In the US, highly refined oils are excluded from the major food allergen definition because refining removes the protein, but rules differ by country, so always confirm the labeling requirements where your product is sold.
How is the price set?
Each grade is priced separately, based on the crop, grade, pack size, total volume and delivery destination. Your quotation shows the price, any freight and other charges, the shipping terms and route, and an estimated arrival date.
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