• Performance: Our neutral, heat-stable oils are versatile across applications.
• Nutrition: Expeller pressed with no additives or preservatives; high-oleic sunflower and macadamia oils are antioxidant rich.
• Menu Marketing: Our premium oils offer a unique origin story — you can feature it on your menu and connect with diners who value local and sustainable sourcing.
• Sustainability: Every purchase supports regenerative farming, food security, and a cleaner food system.

Our expeller-pressed sunflower oil has a clean, mild flavor profile that lets ingredients shine — whether you’re finishing a crudo, crisping vegetables, or emulsifying a vinaigrette. It’s a chef’s “blank canvas” oil with subtle nutty undertones that can elevate without dominating.

Our macadamia oil has a rich, nutty flavor profile that chefs enjoy highlighting in their local cuisine.

This isn’t just oil — it’s part of the circular economy in Hawaiʻi:

• Grown locally through regenerative agriculture that builds soil health and biodiversity.
• Pressed locally to reduce food miles and support food security.
• Byproducts from pressing (like sunflower meal) are reused for animal feed — nothing goes to waste.
• Local products that support local farmers and local jobs; helps reduce food imports.

With a smoke point at 420°F, our expeller-pressed oils holds up beautifully for sautéing, roasting, and high-volume kitchen use. Our high oleic sunflower oil offers the neutral flavor chefs need for versatile applications, without overpowering delicate dishes. Compared to olive oil, it’s more heat-stable; compared to avocado oil, it offers similar nutrition at a more cost-effective price point.

Today’s diners are looking for health-forward, sustainable, and story-driven ingredients. For starters:

• Our high-oleic sunflower oil is heart-healthy (like olive oil, but with a lighter touch).
• Both oils are expeller-pressed (no chemicals, clean label).
• Our oils are Hawaii-grown and regeneratively farmed, which speaks directly to the farm-to-table, local sourcing, and climate-conscious movements driving modern dining.

• Versus Olive Oil: Higher smoke point, better for high-heat cooking, but without the assertive flavor.
• Versus Avocado Oil: Offers a similar monounsaturated fat profile but lighter and more cost-accessible.
• Versus Canola Oil: Cleaner process (expeller-pressed, not heavily refined), better story for sustainability, and higher antioxidant content.
• Versus Imported Oils: Local Hawaiian production cuts down transport emissions, keeps dollars in the local economy, and offers chefs a regional signature ingredient.

Currently our 5L oils are available on each island through food hubs and other distribution options. Please contact our Sales Manager Christopher Long for information or to request a sample.