The effects of two extraction methods (pressing extraction, aqueous extraction) on the quality and volatile flavor compounds from macadamia nuts oil were investigated. The investigation focused on the composition of triglyceride, sterol, fatty acid and volatile flavor components, as well as the contents of tocopherols and mineral elements in macadamia nuts oil. For the fatty acid composition, triglyceride composition, and contents of tocopherols, the results showed that there were not significantly variations in pressing extracted oil and aqueous extracted oil. Fatty acid composition analysis results illustrated that the main fatty acid consisted of oleic acid, palm acid and palmitic acid, containing more than 86.0%. The triglyceride contained 18 kinds of triglycerides, the content of OOO, POS and POO were more than 53.0%. Additionally, pressing extraction oil had a higher content of sterol (1,439.79 mg/kg) than aqueous extraction oil (1,351.08 mg/kg). However, the aqueous extraction oil had a higher content of mineral elements and volatile flavor than the pressing extraction. Moreover, the volatile flavor components was identified to be 41 components consisting of 7 categories of compounds, including olefins, aldehydes, phenols, alcohols, esters, hydrocarbons and ketones. Among them, the content of olefins and alcohols was the highest, reaching 82.1%. Therefore, they contributed to the main flavor substance in macadamia nuts oil by pressing extraction. The results provided a scientific basis for industrial production of macadamia oil, and the present research supported necessary data for the green extraction method of edible oil in food industry.