For cooking and baking, olive oil tends to be everyone’s go-to. But it’s not the only all-purpose cooking oil out there. Mix things up with rosemary-garlic infused macadamia nut oil to add an extra aroma to your dishes and make your tastebuds go crazy!
Macadamia nut oil has a high smoke point. This allows food to cook evenly without burning as quickly as it might with other oils, resulting in optimal taste, texture, and nutrients. Its flavor is neutral and buttery, compared to the stronger, more distinct profiles of many other cooking oils.
Beyond its culinary features, macadamia nut oil is rich in vitamin E, which offers a range of health advantages. Research suggests that vitamin E may reduce the risk of cardiovascular mortality, improve endothelial function, and provide protective effects on blood pressure, certain cancers, and even childhood asthma.1
To maximize the flavors of this infused oil, we used macadamia nut oil from Jindilli Farms to make this recipe. While you can use any other oil, we recommend this product because it’s 100% pure, cold-pressed macadamia oil with no additional blends or fillers. Not to mention, the macadamia nuts that Jindilli Farms uses to make their product are sustainably grown with regenerative farming practices. Learn more about Jindilli and their partnership with The Paleo Diet® here.
TIP: When infusing oils with flavors, it’s important to be careful about storage. Depending on the ingredients used, the oil can spoil if kept at room temperature. For the best preservation, we recommend freezing the oil in ice cube trays. When you’re ready to use it, simply pop out a cube and reheat it in a pan or the microwave before cooking.
Dietary Restriction: Because nuts are not part of an Autoimmune Protocol (AIP) diet, this recipe is not AIP-friendly.
Love our recipes? Make going Paleo even easier and download our 7-Day, 14-Day, and 28-Day digital meal plans!
References
- Xiong, Z., Liu, L., Jian, Z., Ma, Y., Li, H., Jin, X., Liao, B., & Wang, K.-J. (2023). Vitamin E and Multiple Health Outcomes: An Umbrella Review of Meta-Analyses. Nutrients, 15(15), 3301–3301. https://pmc.ncbi.nlm.nih.gov/articles/PMC10421296
Rosemary-Garlic Macadamia Nut Oil
- Recipe by: Isabella Mead
- Serves: 16.9 fl oz
- Meal: Seasonings
- Serves: 16.9 fl oz
- Prep Time: 24 hours
- Total Time: 24 hours
Ingredients
4 sprigs rosemary
2 cloves garlic, sliced
16 43/48 floz Jindilli macadamia nut oil
Directions
Add rosemary and garlic to a large jar with an airtight lid.
Pour macadamia nut oil into the jar, covering the herbs completely.
Let it sit in the refrigerator for at least 24 hours.
Remove rosemary and garlic.
Store: Pour oil into an ice cube tray and store in the freezer or keep in a dispenser container in the refrigerator.
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