Apricot Kernel Oil

Apricot Kernel Oil: Nutrition and Guide

Apricot kernel oil is pressed from the small kernels (seeds) found inside apricot stones, producing a light, pale yellow oil with a mild, pleasantly almond-like character. The kernels contain amygdalin — as with bitter almonds — but the refining process or the natural levels in culinary-grade oil are considered safe for food use. Apricot kernel oil is produced primarily in Turkey, Iran, and Central Asia, where apricot cultivation is concentrated. It is widely used in cosmetics and aromatherapy as a gentle carrier oil for skin and hair preparations, but also has genuine culinary applications as a light finishing oil. Its fatty acid profile — very high in oleic acid (approximately 60–70%) with meaningful linoleic acid — provides good stability and a clean flavour.

Nutritional Value and Uses

Apricot kernel oil provides 884 kcal and 100 g of fat per 100 g, with 6.3 g of saturated fat — one of the lowest saturated fat nut/kernel oils. Fat is approximately 60% monounsaturated and 30% polyunsaturated. The light, neutral flavour with a faint almond note suits use in salad dressings, as a finishing drizzle, in light baking, and for delicate preparations where a subtle nut character complements without dominating. It is interchangeable with almond oil in most culinary applications.