lumia wrote:Not really an "epicuran" question, but anyone tried putting EVOO into their coffee? I'm considering replacing the coconut oil in my coffee with EVOO (still has LCT oil, though), but I'm unsure whether the strong flavour of EVOO would combine well with coffee, especially given the polyphenols tend to give the flavours in the oil...
This is the one I usually see at the store: http://www.mac-nut-oil.com/why-mac-nut-oil.phpcircular wrote:I've only seen roasted macadamia nut oil in stores. I avoid that because I don't trust that the roasting process didn't oxidize the oils in the nuts. Has anyone seen this not roasted?
We begin with the finest tree-ripened Australian macadamia nuts and mechanically cold press them using no solvents or chemicals. This traditional method of extracting the oil ensures the highest quality and preserves the superb aroma and taste-that's what makes MacNut Oil the gold standard. And, because MacNut Oil is the only oil we process, there is no risk of cross-contamination with other nuts.
In a proprietary process, we press the nuts using a chilled expeller press and then filter it.
If I recall, Olivado has one of the highest quality Avocado oils. It looks like they also sell Extra Virgin Mac Nut Oil in a dark glass bottle.circular wrote:Ah, I forgot about that one. I had it once long ago but didn't like that it's in a clear bottle, thinking the light could oxidize the omega 3s in it? They always put roasted mac oil in cans it seems, and yet it's probably too far gone to need the special packaging.
Although, I'd probably rather just eat the nuts with my coffee (usually tossed with a tiny bit of olive oil and seasoned with herbs / spices / salt.) It is nice for some variety -- I find the oil tastes mildly sweet on a salad.Olivado Extra Virgin Macadamia Nut Oil is all natural and contains no trans fats, additives, preservatives or artificial ingredients. Like all Olivado oils, Olivado Extra Virgin Macadamia Nut Oil is bottled in dark glass to further ensure long life.
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