Cold-Pressed Extra Virgin Macadamia Nut Oil, 500 ml Bottle | Natural Whole Nuts for Cooking at High Heat & Keto, Paleo & Vegan Diets | Golden, High in Mono-Unsaturated Fat & Vitamin E

I’ve been using the Pure South Press Cold-Pressed Avocado Oil for a few weeks now, and I’m quite impressed. The oil has a rich, smooth texture and a subtle, fresh taste that’s perfect for cooking and dressings. I especially love that it’s extra virgin, cold-pressed, and works well for various diets like Keto, Paleo, and Vegan. The 500 ml bottle is a good size and lasts a while, making it great value for money. I’ve used it for everything from sautéing vegetables to making guacamole, and it’s worked wonderfully every time. The oil has a high smoke point, so it’s ideal for high-heat cooking, too.

This was lovely great taste when cooking recomended price a little high tho

It is excellent for steak cooking. Doesn’t smoke. Can use it in salads or any cooking.

Big bottle and a good price good quality oil

I have been taking a teaspoon of this everyday for years along with olive oil and walnut oil. I see and feel the health benefits daily. Avocado oil tastes nice the other two not so much!

This is a constant buy for me, used to cook, moisturise skin and hair! Favourite one, no staining and no strong earthy smell.

Used for high temperature cooking both indoors and outdoors including searing beef, tuna and swordfish steaks up to 260C / 500F. Also used to cook scallops, prawns and vegetables such as asparagus on the outdoor grill, doesn't impart any flavour on such foods and is thoroughly recommended. Also used to season a new plancha grill due to its high smoke point and to drizzle on salads, the taste on the latter is perhaps more sweet and mellow than olive oil but nice, no unpleasant rancid smell that seems to be often reported as being associated with avocado oil.. Excellent quality value for money item will buy again.

This is my new Larder 'must have'. I make my own veggie burgers and normally use olive oil for lightly frying them before putting them in the freezer. Only problem was, they kept sticking to the pan. This time I thought of using Macadamia Nut Oil because it can be cooked at a high temperature. Not only did they not stick at all, I used far less oil than previously. I have been trickling it over my cooked vegetables and it tastes great. I will be buying more because it is so much of an all- rounder!