Cooking
Cooking with Extra Virgin Olive Oil in a Pakistani Kitchen
Yes, you can make sabzi, daal and even parathas with extra virgin olive oil. Here is how to get the best from every bottle.
12 August 20264 min read
Many families keep extra virgin olive oil only for salads, but good olive oil is a wonderful everyday cooking fat. It is rich in heart-friendly monounsaturated fat and natural antioxidants that help it stay stable when heated.
Is it safe to cook with?
Quality extra virgin olive oil has a smoke point of roughly 190 to 210°C, which comfortably covers sautéing, shallow frying, roasting and baking. Its natural antioxidants also help protect the oil as it heats, which is why it holds up so well in home cooking.
Everyday ways to use it
Swap in olive oil wherever you would normally reach for cooking oil:
- Bhuna masala: start your onions, garlic and ginger in olive oil for sabzi and salan
- Daal tadka: finish daal with cumin, garlic and red chilli sizzled in hot olive oil
- Rotis and parathas: brush a little over hot rotis on weekdays
- Tikka and roasted vegetables: toss with olive oil, lemon and spices before baking
- Salads and chaat: drizzle raw oil over kachumber salad or chana chaat
Keep the flavour, save the bottle
Use a smooth, mild oil such as our Classic Extra Virgin Olive Oil for everyday cooking, and save a premium bottle for drizzling over finished dishes, where its fruity, peppery flavour really shines.
Avoid reusing oil for deep frying again and again. Fresh oil tastes better and is better for you.
From our groves
Taste pure, cold-pressed olive oil
