FAQ
Can I cook Indian food on olive oil, or is it only for salads?
You can cook on it. Extra virgin olive oil smokes at roughly 190 to 210°C, which is above the temperature of almost all Indian stovetop cooking. Tadka, bhuna, sauteing, roasting and shallow frying all sit comfortably below that. What we would not recommend is deep frying in it: not because it is unsafe, but because it is an expensive way to fill a kadhai, and the delicate flavour you paid for is lost at that temperature.
Why does extra virgin cost more than other olive oils?
Because the grades are made differently and are meant for different jobs.
Extra virgin is pressed mechanically and never refined, so it keeps the green, peppery character and the polyphenols that come with it. It has to pass a chemical test and a tasting panel. That restraint costs yield, which is why it costs more. It is a finishing and everyday-cooking oil.
Pure or classic olive oil is refined and blended back with some virgin oil. Milder, more heat-stable, cheaper. If you want olive oil for high-heat cooking where flavour would be lost anyway, this is the sensible grade to buy.
Pomace olive oil is extracted from the olive paste that remains after pressing, then refined. It is the most economical olive oil and is built for frying volume.
None of them is a fake version of the others. Pick by the job: pay for extra virgin where you will taste it, and use a refined grade where you will not. Compared per use rather than per litre, a finishing oil goes in a spoonful at a time, so a 500ml bottle lasts a household months. More on this in our guide to reading an olive oil label.
What does the bitterness at the back of my throat mean?
That peppery catch is polyphenols, the antioxidant compounds that make extra virgin olive oil worth buying in the first place. It is a sign of freshness and quality, not a fault. Refined grades have had it removed, which is what makes them milder and more heat-stable.
Why a squeeze bottle instead of glass?
Control and freshness. The nozzle pours a thread rather than a glug, so you can place the oil precisely. The bottle is opaque, and light is the main thing that degrades olive oil, so the last drizzle tastes close to the first.
How should I store it, and how long does it last?
Keep it capped, away from the stove's direct heat and out of sunlight. A cupboard is better than a windowsill. Use it within a few months of opening. Olive oil does not spoil dangerously, it simply goes flat and loses its character. Check the batch date printed on the bottle.
Is it pure, or blended with other oils?
Extra virgin olive oil and nothing else. No seed oils or cheaper fats mixed in. Cutting olive oil with other oils is a real practice in this category, which is exactly why we say it plainly.
Where do you ship, and how long does it take?
See Shipping & Returns for current timelines and charges.
Do you sell wholesale or to restaurants?
Yes. Chefs, cafes, delis and retailers can write to us through the contact page and we will send trade pricing.
Is it vegan, gluten-free, sodium-free?
Yes to all three. It is one ingredient: olives.