Why isn't your olive oil bitter like some others?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Because it's fresh, single-grade extra virgin — not an old or blended stock. It has a smooth, fruity character and a slightly thicker texture than many oils on the Indian market, rather than a harsh, bitter edge."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

1 9

Extra Virgin Olive Oil

Q: What does "extra virgin" actually mean?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" It's the highest grade of olive oil — made from the very first cold press of the olives, with the lowest free acidity and no sensory defects. Lower grades (virgin, refined, or blended "pure/light" oils) are processed further and lose much of the flavour and antioxidants. Ours is 100% extra virgin."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: Can I cook with extra virgin olive oil?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Yes — it's best used raw or for low-to-medium-heat cooking: drizzling, salad dressings, marinades, and light sautéing. For very high-heat deep-frying, a higher-smoke-point oil is a better choice; save your extra virgin for where its flavour and antioxidants shine."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: Is it 100% pure and unadulterated?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Yes, it's totally pure extra virgin olive oil with nothing blended in and nothing added. It's lab-tested for purity so you get exactly what the label says."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: What are the health benefits?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Olive oil is rich in heart-friendly monounsaturated fats (MUFA) and antioxidants, and carries Vitamin E and Vitamin K. Each tablespoon gives around 120 calories, 14g total fat (9.5 g of it MUFA)."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: Why does good olive oil cost more?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" True extra virgin oil is a limited, first-press-only grade with no refining, no blending, and it's imported single-origin from Spain."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: How should I store it, and how long does it last?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Keep it in a cool, dark place away from direct sunlight, tightly capped. Light and heat age olive oil the fastest."}]}]}

Single-Origin Extra Virgin Olive Oil from Spain | First Cold-Pressed, Highest Grade (Lowest Acidity) | Unrefined & Rich in MUFA, Antioxidants & Vitamin E | Lab-Tested

4.5(120 reviews)

^₹920

~~^₹1000~~ ^₹920

MRP (Incl. of all taxes)

Buy now & earn 46 Purity Coins instantly

Best Price ₹782 with PURE15

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250ml ₹570 ₹2280/L 500ml ₹920 ~~₹1,000~~ 8% off ₹1840/L 1L ₹1,700 ~~₹2,000~~ 15% off ₹1700/L

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Product Description

Our Extra Virgin Olive Oil is first cold-pressed from premium olives (Olea europaea) grown in the sun-kissed groves of Spain. Extra virgin is the highest grade of olive oil from the very first press with the lowest acidity and no sensory defects. This is exactly what gives the oil its fresh, fruity character and makes it replete with natural antioxidants and Vitamin E.

It's cold-pressed, never refined or blended, so every drop retains the fruit's polyphenols and heart-friendly monounsaturated fats, about 10g of MUFA per tablespoon. Fresh and fruity rather than bitter.

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Real Oil. Real Process. Just What Your Body Deserves:

Benefits

Nourish Your Senses with Excellence

The highest grade.
Extra virgin is the topmost tier: only the first cold press, lowest acidity, and no sensory defects. Below it sit virgin, refined and blended "pure/light" oils that lose much of the flavour and antioxidants during the process. One tablespoon carries about 9.5 g of monounsaturated fat (MUFA), 2g saturated fat.
Cold-pressed, never refined.
The olives are crushed and pressed cold, with no heat or solvents, so the oil retains its polyphenols, antioxidants and fresh, fruity aroma.

Uses

Drizzle raw over salads as a dressing, or to finish a cooked dish.
Great for light sautéing, adding depth without overpowering the food.
Use for marinating to lock-in moisture and add a rich, fruity flavour.
Dip freshly-baked warm bread into it for a simple, classic starter.

Shelf Life

It is best used within 12 months from the date of packaging.

FAQs

It's the highest grade of olive oil — made from the very first cold press of the olives with the lowest free acidity and no sensory defects. Lower grades (virgin refined or blended "pure/light" oils) are processed further and lose much of the flavour and antioxidants. Ours is 100% extra virgin.

Because it's fresh single-grade extra virgin — not an old or blended stock. It has a smooth fruity character and a slightly thicker ure than many oils on the Indian market rather than a harsh bitter edge.

Yes — it's best used raw or for low-to-medium-heat cooking drizzling salad dressings marinades and light sautéing. For very high-heat deep-frying a higher-smoke-point oil is a better choice; save your extra virgin for where its flavour and antioxidants shine.

Yes it's totally pure extra virgin olive oil with nothing blended in and nothing added. It's lab-tested for purity so you get exactly what the label says.

Olive oil is rich in heart-friendly monounsaturated fats (MUFA) and antioxidants and carries Vitamin E and Vitamin K. Each tablespoon gives around 120 calories 14g total fat (9.5 g of it MUFA).

True extra virgin oil is a limited first-press-only grade with no refining no blending and it's imported single-origin from Spain.

Keep it in a cool dark place away from direct sunlight tightly capped. Light and heat age olive oil the fastest.

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Extra Virgin Olive Oil