Oils ain’t oils

I need your help.

I have been sent these gorgeous-looking oils as a gift from a company called Mokhado and I’m not sure how best to utilise them.

There is a bottle of avocado oil, one of apricot kernel oil and a third of macadamia oil. I have never cooked with any of these oils and I’m especially curious about the apricot kernel variety. What should I do with this? Has anyone used it before?

The oils, from the Limpopo region of South Africa, are available to buy in the UK as a starter pack. Click here to see them online.

This photo originally appeared on my Instagram account.

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Written by fatgayvegan

  1. Invite me round to cook you dinner?

  2. They make superb salad oils, & esp tasty just to dunk chunks of crusty homemade bread. Do they do a Brazilnut oil do you know? My absolute fave, & hard to find.
    (Sorry, simple answer, but sometimes simple food just works, eh? 🙂 )

    • Thanks! I am going to do some oil/bread dipping. Not sure about Brazil nut oil, although I love the sound of that.

  3. Macadamia oil has a high smoke point so it is a lovely cooking oil. Also high in monounsaturated fats and has zero cholesterol so is super healthy. I love using it for homemade mayonnaise, pestos, dips and hummous. More macadamia oil recipes on my website- http://www.kokoandtree.com

  4. It’s best to use them for salad dressing only as they all have an high smoke point. I love putting avoid oil on avocados! Unimaginative but yummi! Let us know how the apricot kernel tastes, it’s supposed to be the secret of longevity somewhere in euroasia…

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