BONO Extra Virgin Olive Oil 500 ml
One ingredient. A nozzle instead of a neck. Built for the way an Indian kitchen actually cooks.
Free shipping across India • MRP ₹799 • Incl. 5% GST
Batch code and best-before are printed on your bottle. FSSAI Reg. No. 21526078003953. Ask us anything about it on WhatsApp ↗
Every oil is good at something.
We are not going to tell you olive oil wins every row, because it does not. Here is what each oil is actually for, so you can see where this one earns its place on your counter.
Highlighted = best pick for that row, including when it isn't us
| Extra virgin olive oil | Refined sunflower / soybean | Mustard oil | Ghee | |
|---|---|---|---|---|
| How it's made | Pressed from a fruit, no refining | Seed, solvent-extracted and refined | Pressed or expelled from seed | Butter, clarified |
| Main fat | Mostly monounsaturated | Mostly polyunsaturated | Mono and polyunsaturated | Mostly saturated |
| Tastes of | Green, fruity, peppery | Nothing, by design | Sharp and pungent | Nutty and rich |
| Smoke point | Approx. 190–210°C | Approx. 220–230°C | Approx. 250°C | Approx. 250°C |
| Tadka and sauté | Yes | Yes | Yes | Yes |
| Deep frying | Works, but costly | Cheapest and most stable | Traditional choice | Expensive |
| Used raw | Yes, that's the point | No flavour to add | Rarely | Yes, but heavy |
| Keeps its character | Only if stored dark and used up | Very stable, little to lose | Stable | Stable |
| Best at | Dressing, drizzling, roasting, tadka | High-volume frying | Pickles, Bengali and Punjabi cooking | Sweets, rice, parathas |
On smoke point: ghee and mustard oil go higher, and for deep frying that matters. But a tadka, a sauté or a 200°C oven all sit below 190°C, so for everyday Indian cooking the ceiling is rarely the thing that decides it.
Smoke points vary with refining and freshness. Most kitchens are better off with two oils than one: something cheap and stable for deep frying, and something with character for everything else.
100% Spanish extra virgin olive oil in a chef-style squeeze bottle. One ingredient, cold extracted, never blended. Built for daily Indian cooking: tadka, sauté, roast, drizzle.
Price includes 5% GST. Free shipping across India.
- Yes, you can cook with it. Smoke point approx. 190–210°C, above almost all stovetop cooking.
- Free shipping across India. On every order, no minimum.
- Dispatched from Nagpur, same day before 2pm. Metros in 2–4 working days, rest of India in 4–7.
- Leak-proof promise. Induction-sealed. If it arrives damaged or leaking, we replace or refund it, and you keep the bottle.
What this is
Extra virgin olive oil, in a squeeze bottle instead of the usual glass one. One ingredient. Nothing refined, nothing blended, nothing added.
The olives are grown and pressed in Spain, and the oil is extracted mechanically, without heat or solvents. That is what extra virgin means: it has to pass a chemical test and a tasting panel, and it keeps the green, slightly bitter, peppery character that refining strips out of cheaper grades.
Why the bottle
- A thread, not a glug. The nozzle lets you lay a line exactly where you want it, from a few drops on a phulka to a swirl around a hot pan.
- No sticky ring. The valve cuts the flow when you release, so oil stays inside instead of running down the outside.
- Opaque. Light is what turns good oil flat. The bottle keeps it out.
- Lives by the stove. One-handed, no cap to unscrew, so it gets used daily and finished while it is still good.
Specifications
| Product | Extra virgin olive oil |
| Ingredients | 100% extra virgin olive oil |
| Olives grown and pressed | Spain |
| Extraction | Mechanical, cold extracted |
| Net quantity | 500 ml |
| Smoke point | Approx. 190–210°C |
| Suitable for | Vegetarian, vegan, gluten-free |
| Storage | Cupboard, away from the stove and sunlight. Cap after use. Best within a few months of opening. |
Label information
| MRP | ₹799 (inclusive of all taxes) |
| GST | 5%, included in the price (HSN 1509 10 00) |
| Net quantity | 500 ml |
| Country of origin | Spain |
| Packed and marketed by | APM Ventures, Itwari, Nagpur 440002, Maharashtra, India |
| FSSAI Reg. No. | 21526078003953 |
| Best before | Printed on the bottle, with batch number and date of packing |
| Consumer care | +91 91852 51725 · hey@drizzlebono.com |
Questions about cooking, storage or grades? See the FAQ, Shipping Policy or Refund Policy.
- 01Over hot dalGarlic, cumin, dried chilli in warm BONO. Pour it on at the table.
- 02Into green chutneyBlend it in slowly. It stays green for a week instead of a day.
- 03On roasted bhindiToss, roast at 200°C, finish raw. Crisp edges, no kadhai of used oil.
- 04Brushed on phulkaInstead of ghee. Stays soft in a dabba for hours.
- 05Stirred into idli podiQuieter than gingelly, so you taste the podi.
Can I cook Indian food on it?
Yes. It smokes at roughly 190 to 210°C, which is above a tadka, a sauté and a 200°C oven. Ghee and mustard oil go higher, and for deep frying that gap matters, but for everyday stovetop cooking it rarely does.
Why does it taste bitter and peppery?
That is polyphenols, the antioxidant compounds that make extra virgin worth buying. It is the sign of a fresh, properly made oil, not a fault. Refined grades have had it removed, which is what makes them milder and more heat-stable.
How long does it last once opened?
A few months, kept capped in a cupboard away from the stove and out of sunlight. It does not spoil dangerously; it goes flat and loses character. This is the one place olive oil asks more of you than a refined oil does, and the opaque squeeze bottle is there to help.
Do I have to give up my regular cooking oil?
No, and most kitchens should not. Keep something cheap and stable for deep frying. Use this for tadka, roasting, dressing and finishing, where the flavour actually survives and matters.
How much is shipping, and is GST included?
Shipping is free on every order across India, with no minimum. The price you see includes 5% GST, so there is nothing extra to pay at checkout.