Nuts

Oil

Pili Nut oil is the expressed fat of the rich seed of Canarium ovatum, iconic in the Philippines, sold for finishing, baking, and sometimes gentle cooking. Cold-pressed oils taste more of the nut; refined oils are milder and sometimes more heat-tolerant. Sensory character: buttery, delicate, and luxurious—often compared with a tropical macadamia. Composition context: very high oil content that shines when roasted. Drizzle on salads, brush on pastry, or enrich dishes linked to Filipino sweets, brittle, ice cream, and premium exports. Many nut oils dislike aggressive deep frying—bitterness and polymerisation appear when abused. Buy small dark bottles and recap promptly. Storage: freeze export kernels; oil softens and stales in heat. True pili differs from generic “tropical mixed nuts”; seek Philippine origin for classic flavour. Allergen oils can still matter clinically: treat as tree nut. Quality oil smells clean and true to pili nut, never like varnish.