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Olivado  macadamia nut oil

A flavorful vegetable oil made from high quality macadamia nuts from Queensland, Australia.

Completely free of cholesterol and trans fatty acids. It contains the most unsaturated fatty acids among edible nut oils (about 80% of the total), and is an oil that is extremely oxidatively stable as a naturally derived vegetable oil and contributes to nutrition and health.

It is also rich in palmitoleic acid, which is rarely found in oleic acid and common vegetable oils.
The golden oil is ideal for salad dressings, heat-resistant (smoke point 220 ° C) stir-fry, and for roast dishes, beef, fish, chicken and vegetable dishes.​

・ For salad dressing / homemade mayonnaise

・ Mellow when used for spaghetti / omelet rice

・ For making sweets such as chiffon cake / cookies

​・ For cooked dishes such as grilled meat, roast beef, and chicken

It is especially recommended as a substitute for butter, as heating increases the rich flavor. Try making sweets, bread, omelets, popcorn, etc. Since the oil spreads well, it will be deliciously finished with a small amount of use.

Other recipes are also available on Instagram.

  • It is not a genetically modified product.

  • No chemicals or additives are used in the oil squeezing process.

  • No chemicals are used during purification.

  • There are no pesticide residues.

  • The producer is approved by Olivado.

  • It is a 100% traceability product.

  • It is a phthalic acid-free packaged product.

  • Taste and performance tested .


  • It may become cloudy or precipitate at low temperatures, but it is a plant-derived ingredient and there is no problem with quality. It will return to its original state when warmed with lukewarm water.

  • After opening, close the cap tightly, avoid direct sunlight, and store at room temperature.

  • The main body is a glass bottle. Be careful not to damage it due to impact or cut it with the cap.  ​

Recommended recipe

♡ Chiffon cake with macadamia nut oil ♡
Homemade snacks are not only delicious, but I also want to make them that are kind to the body 😌

<Material (for one 16 cm chiffon type)>
◯ 3 egg yolks ◯ Sugar 45g

⚫︎ 3 egg whites
⚫︎ Sugar 45g

Cake flour 90g

Baking powder 5g

4 tablespoons of macadamia nut oil

Water 50g

Preheat the oven to 160 degrees.
Sift the cake flour and baking powder together.
<How to make>
① Combine egg yolk and sugar in ◯ and mix with a hand mixer until it becomes whitish mayonnaise.
② Add macadamia nut oil in 2 portions. Then add water all at once and mix.
③ In a separate bowl, add sugar to the egg whites of ⚫︎ in two portions to make a meringue that will make the horns stand firmly.
④ Add a scoop of the meringue from ③ to the egg liquid from ② and mix until the egg white disappears.
⑤ Add ④ to the meringue of ③ at a time and mix slowly 7 to 10 times without crushing the bubbles.
⑥ Add the cake flour and baking powder sifted in ⑤ in 4 portions and mix slowly until the powderiness disappears.
⑦ Put it in a mold and bake it in the oven at 160 degrees for 30 to 35 minutes.
⑧ After baking, turn the mold upside down and cool until the heat is removed.
⑨ When the rough heat is removed, remove it from the mold and complete.

Using macadamia nut oil makes it easier to swell and adds nutty flavor 💕💕

Recipes using Yakabe products are now available on Instagram!

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