Every day, not just salad

How to use it

Olive oil earns its place in a Pakistani kitchen the same way ghee does — by being used, not saved.

Over dal and paratha

Take the pan off the heat first, then pour. Olive oil loses most of what makes it worth buying if you cook it hard, and gains nothing. A spoon at the table is where you taste it.

In raita and salad

A spoon stirred through yoghurt with salt and black pepper. Over cucumber, tomato and onion with lemon. This is the simplest way to find out what the oil actually tastes like.

Everyday cooking

Fine for tarka, eggs and light frying at moderate heat. Keep it below the point where it smokes — if the kitchen smells sharp, the pan is too hot.

Hair and skin

Warm a little between the palms and work it through the ends, or use it plain as a moisturiser. It is the same oil as the one in the kitchen, with nothing added — which is the point.

Keeping it well

Keep it dark
Light is what spoils olive oil fastest. A cupboard is better than a windowsill, and away from the stove is better than beside it.
Close it properly
Air is the other enemy. Cap it tightly after pouring and the oil will hold its flavour for months.
If it goes cloudy, it is fine
Olive oil thickens and turns cloudy in cold weather and clears again at room temperature. That is unrefined oil behaving normally — a refined one would not do it.
Use it, do not save it
Oil does not improve in the bottle. Best within a year of pressing, and better within six months. REVIEW — confirm the shelf life you want to state.

Try one bottle

Taste what Pakistan actually grows.

Pay the rider when it reaches your door. If the seal is broken, send it back.

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