The world has switched to olive oil. Why not us? Because, for some reason, no one took the trouble to educate us. Yes, olive oil is perfect for Indian cuisine and, What's more, it isn't even expensive, as long as you use it correctly. Some consumers report that cooking Indian cuisine with extra virgin olive oil changes the flavour of the food and that frying with it presents difficulties. Keep your extra virgin for flavourings, dressings, condiments or for integrating foods, like making cold sauces, crushing ingredients and preparing carpaccio or marinated dishes.

Olive oil, the intermediate category oil, does not have the lightness and neutrality required to cook Indian cuisine. Use it for preparing Continental or Mediterranean cuisine.

Olive pomace oil is the cooking grade oil and can be used for all methods, types and varieties of Indian cooking; it neither changes the taste nor presents any difficulties while cooking. Indian cuisine, whether fried, roasted, bhunoe-ing or cooked by any other method, tastes as good with olive pomace oil as with sunflower, safflower, corn or any other oil.

The benefits of olive oil are especially apparent when frying at between 130°C and 190°C, when olive oil forms a crisp, golden crust making the fried food much more appetizing but without affecting its nutritional value. The oil hardly penetrates the food, leaving it light and digestible. Olive oil does not break down before the temperature reaches 190°C! So, it may be re-used 3-4 times, as long as it is filtered carefully after each use through gauze, muslin or a suitable paper filter.

Value for money! Olive pomace oil is the lowest priced olive oil. What's more, it is used in 1/3rd the quantity of other edible oils. Since olive oil has a high smoking point, it can also be reused 3-4 times. Used in 1/3rd the quantity and reusable 3 times, the effective cost of olive oil is 1/9th its actual price!