the beauty of Levubu, bottled for your enjoyment.
Macadamia nut oil has a higher smoking point than olive oil, and some experts say that macadamia oil’s nutty flavour is enhanced at higher cooking temperatures, making it ideal for stir frying and roasting. Its velvety smooth texture and ultra-mild nutty flavour make it perfect for decadent dressings or dips. Use it in any dish with excellent results every time.
“Cold pressed” refers to the production process used to yield the oil from the macadamia nuts. Cold-pressed oil is produced at low temperature by using moderate pressures. The low temperature ensures that the oil is not overheated – this preserves the chemical structure of the oil molecules, and all the nutrients and antioxidants that are naturally present in the macadamias are left intact.
Extra virgin oil is typically produced from the first pressing of the macadamia nuts, making it the most pure and the best tasting
form of the oil.
Macadamia nut oil has become famous among chefs across the world for its magnificent taste and health benefits.
Macadamia oil is very stable and has long shelf life.
The oil should be stored in a cool, dark place, and should be used within a year, although it can be kept in a refrigerator for up to two years. Please note that when stored below room temperature, the oil will become cloudy and deposits could form – this is normal and will disappear when the oil is heated.
Macadamia nuts contain the highest amount of palmitoleic acid of any plant. This acid is abundant in our skin when we are young, but decreases with aging, and this ingredient is believed to help mature skin retain suppleness. This makes macadamia nut oil particularly beneficial for dry, aging skin, although it is suitable for all skin types.
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