BONO Extra Virgin Olive Oil 500 ml
Spanish Extra Virgin Olive Oil
Rs. 599.00
The Good Stuff
Follow the drip.
Drop 1
Rich in polyphenols
The bitter catch at the back of your throat. That is the good stuff working.
Drop 2
Grown and pressed in Spain
Spanish olives, Spanish mill. Filled into the bottle by us, in India.
Drop 3
Nothing added
Olives, pressure, time. No refining, no preservatives, no filler oils.
Drop 4
A nozzle, not a neck
Pours a thread instead of a glug. You control the line to the millimetre.
Drop 5
Light stays out
An opaque bottle, not clear glass. Light is what turns good oil flat.
Drop 6
Good fats, no sodium
Monounsaturated, gluten-free, entirely plant. Drizzle without the maths.
Choose Your Bottle
Drizzle Divino
Six ways to use it tonight
Swipe →
The Two-Minute Dal Finish
Your everyday dal, hot / 2 tbsp BONO / cumin seeds / 2 dried red chillies / 4 garlic cloves, sliced thin / a pinch of hing / lime
Ghee coats, olive oil lifts. The peppery finish cuts through heavy dal in a way ghee cannot.
Whipped Coriander-Mint Chutney
Coriander / mint / 2 green chillies / ginger / lime / salt / 5 tbsp BONO poured in a slow thread
Most chutney goes dull by day two. Emulsified with oil it stays green and spoonable for a week.
Masala Toast, Reckless Drizzle
Toast / mashed avocado or potato / chaat masala / onion / tomato / green chilli / sev / BONO, generously
Chaat masala and peppery olive oil pull in opposite directions. It works absurdly well.
Paneer Tikka Salad
Paneer / curd / kashmiri chilli / garam masala / onion and capsicum / leaves / DRESSING: BONO, lemon, honey, roasted jeera
Dress it warm. Warm paneer drinks the dressing; fridge-cold paneer just wears it.
Bhindi, Tossed Not Fried
500g bhindi, halved / 3 tbsp BONO / ajwain / amchur / haldi / coriander powder / salt
Deep-frying uses four times the oil for a worse texture. Roast at 200C for blistered edges.
Chilli-Garlic Dipping Oil
6 tbsp BONO / 6 garlic cloves / kashmiri chilli flakes / crushed pepper / salt / curry leaves / warm pav
Infuse on the lowest flame, never a hard sizzle. Better at room temperature than hot.
A single generous drizzle turns basic food into an obsession.
