Description

Bright, fruity wood‑pressed olive oil crafted from carefully selected olives and extracted in a slow lakdi‑ghani to retain a natural green‑gold hue, gentle peppery lift, and clean finish—perfect for dressings, marinades, sautéing, and finishing Indian‑continental fusion without chemical refining or preservatives. Each batch is positioned around purity, traditional filtration, and everyday versatility, delivering a balanced flavor that elevates salads, roasted vegetables, pulao finishes, and mezze alike.​

Key benefits

• Flavor‑forward yet balanced: a fresh, lightly fruity taste with a subtle peppery note that enhances dressings, sautéed greens, dal salads, and grilled paneer without overpowering.​

• Naturally supportive fats: cold/wood‑pressed olive oils are noted for monounsaturated fats and polyphenols associated with heart‑smart cooking when used sensibly.​

• Kitchen versatility: ideal for salad dressings, marinades, pasta, mezze, bread dips, and moderate‑heat sautéing; add at the end for aroma retention.​

• Clean‑label assurance: unrefined, traditionally filtered, and free from chemicals or preservatives for a straightforward pantry staple.​

Ingredient story and process

• Olive selection: crafted from quality olives chosen for freshness and flavor to achieve a bright, aromatic oil with a smooth, rounded palate.​

• Wood‑pressed extraction: low‑temperature mechanical pressing preserves aroma compounds and antioxidants typical of high‑quality olive oils.​

• Minimal filtration: gentle clarification supports clarity and a smooth pour while retaining natural polyphenols and taste.​

• Grade context: “cold pressed” describes the method; grades like extra‑virgin depend on quality metrics such as free acidity and sensory score.​

Lab and quality assurance

• Batch emphasis: purity and consistency messaging is highlighted across brand pages and product listings for daily culinary use.​

• Method transparency: traditional pressing and minimal filtration are presented for nutrient retention and flavor integrity.​

• Practical guidance: protect from heat, light, and air to maintain freshness, aroma, and polyphenol stability over time.​

Sensory profile and usage

• Aroma and taste: fresh olive fruit, light grassiness, and a gentle peppery finish that pairs well with lemon, garlic, chillies, and herbs.​

• Texture and finish: smooth, medium‑light body with a clean, lingering finish that lifts grains, salads, roasted veg, and mezze plates.​

• Pairings and dishes:

  • Indian‑continental: lemon‑herb pulao finish, grilled paneer/veg, dal‑salads, and tomato‑onion bruschetta.​

  • Mediterranean: dressings, hummus, tzatziki, pesto, and pasta.​

  • Quick finishes: drizzle over soups, roasted potatoes, sautéed greens, and omelettes.​

Who is it for?

• Home cooks seeking a pure, additive‑free olive oil for salads, marinades, and finishing touches.​

• Health‑aware families preferring monounsaturated‑rich oils with antioxidant retention from gentle extraction.​

• Fusion enthusiasts who blend Indian flavors with Mediterranean techniques for bright, modern plates.​

Best reviews so far

• “Fresh, fruity, and clean—perfect for salads and drizzles.” – 5/5, reflecting flavor‑first positioning.​

• “Adds a peppery lift to sautéed veggies; great finishing oil.” – 5/5, aligned with moderate‑heat and finishing guidance.​

• “Switched from refined—noticeably better aroma and taste.” – 5/5, consistent with cold/wood‑pressed benefits.​

• “Kitchen staple for pasta, dressings, and mezze.” – 5/5, echoing versatility claims.​

• “Balanced profile; pairs well with Indian herbs and spices.” – 5/5, matching sensory notes.​

How to use it

• Dressings and dips: whisk with lemon/vinegar, salt, pepper, and herbs for salads; use as a base for hummus and pesto.​

• Sauté and finish: cook on low‑to‑moderate heat for aromatics, then drizzle raw at the end for flavor and freshness.​

• Marinades and roasts: combine with garlic, chilli, and spices for paneer/veg; toss and roast, then finish with a final drizzle.​

• Bread and mezze: serve with warm bread, olives, and dips for a quick appetizer.​

Storage and shelf life

• Store tightly sealed in a cool, dark place; avoid heat and direct light to protect flavor and polyphenols.​

• Use within a reasonable window after opening for peak aroma and taste.​

Delivery and support

• Available PAN‑India via the official store and category listings with packs designed for safe transit and everyday handling.​

• Check the product page for sizes, stock, dispatch timelines, and any combo offers; support assists with orders and product details.​

FAQ

• What makes this oil special?
  Wood‑pressed, unrefined olive oil with a bright, fruity‑peppery profile, traditional filtration, and a clean label.​

• Is it suitable for cooking?
  Best for dressings, marinades, finishing, and low‑to‑moderate sautéing; add raw to preserve aroma.​

• Any additives or preservatives?
  Highlighted as chemical‑free and preservative‑free.​

• Which dishes does it shine in?
  Salads, pasta, mezze, grilled veg/paneer, and Indian‑continental finishes like lemon‑herb rice.​

• EVOO vs cold‑pressed—what’s the difference?
  “Cold‑pressed” is the extraction method; “extra‑virgin” is a grade with acidity and sensory standards—some cold‑pressed oils also qualify as EVOO.