Nuts

Cold Pressed

Cold-pressed pili nut oil is mechanically expressed from the rich seed of Canarium ovatum, iconic in the Philippines at controlled low temperatures to retain aroma and delicate fatty acids. It tastes more of the nut—buttery, delicate, and luxurious—often compared with a tropical macadamia—than heavily refined oil. Best as a finishing oil for salads, drizzles, and gentle brushes rather than hard deep frying. Composition context: very high oil content that shines when roasted. Buy dark bottles, keep cool, and finish within months of opening. Origin note: Philippines and nearby Malesia. True pili differs from generic “tropical mixed nuts”; seek Philippine origin for classic flavour. Allergen oil: tree nut. Cloudiness can be normal in unrefined oils; varnish smells are not. Price reflects lower thermal abuse and often lower yield. Do not confuse cold-pressed flavour oil with neutral refined frying fat.