Available in:

Cook All

Food cooked in Cook All Olive Pomace Oil uses 67% lesser oil than your regular refined oil for cooked food and ensures 33% oil saved for fried food. Cook all is a natural source of Vitamin E which is good for your skin and hair.

  • Smoke Point Very high smoking point
  • Flavour Neutral
  • Other Variants Extra Virgin Olive Oil & Olive Oil-Extra Light

Nutrition Facts

(Approximate Consumption Per 100g)

Energy Energy 884 kcal
Protein Protein 0 g
Carbohydrate Carbohydrate 0 g
Fat Fat 100 g
  Saturated Fatty Acid, g/100g 15.74g
  Mono Unsaturated Fatty Acid, g/100g 76.64g
  Poly Unsaturated Fatty Acid, g/100g 7.61g
  Trans Fatty Acids 0g
Cholesterol Cholesterol 0mg
Vitamin E Vitamin E 17mg

Used For

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... readmore

Ideal for Indian Cooking

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!

Recipes

Recipes

Fish Pakora

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Ingredients

To marinate:

4 white fish fillets (steamed and cut into pieces) | 2 eggs | A large pinch of salt | A pinch of red chili powder | 2 tbsp corn flour | 2 tbsp lemon juice | 1 tsp chopped coriander leaves | Leonardo Olive Cook All Oil for deep-frying

Egg Curry

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Ingredients

To marinate:

4 eggs | 1 tomato (pureed) | 1 onion | 1-2 green chilies | 1/2-inch piece of ginger | 3-4 garlic flakes | 2 tbsp chopped coriander leaves | Red chili powder to taste | 3/4th tsp turmeric powder | 1/2 tsp coriander powder | 3/4 tsp garam masala | 2 tbsp Leonardo Olive Cook All Oil | Salt - As per taste.

Chicken Kali Mirch

Explore the olive oil recipes that will delight your appetite!!!
Ingredients

To marinate:

Black pepper powder 1tsp | Turmeric powder 1/2tsp | Salt to taste| Chicken (cut to small pieces) 100gm | Small onions (chopped) 50gm | Black pepper powder1/2 tsp | Green chillies, chopped 2-3 | Ginger 1tsp | Curry leaves 4 to 5 sprigs | Leonardo Olive Cook All Oil 1tsp

Kale Chane Ke Kebab

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Ingredients

To marinate:

1/2 cup brown chickpeas (kale chane) | 2 cloves (laung) | 4 black pepper (kali mirch) | 1 piece cinnamon (dal chini)  | 2 garlic buds (lahsun)  | 2 tbsp split Bengal gram lentil (chane ki dal) | 1/2 tsp salt (namak) | a piece ginger (adrak)  | 2 bread piece | 1/2 cup refined flour (maida) | 2 whole red chilly (lal mirch) | Leonardo Olive Cook All Oil

Surprise Gujiya

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For the red gujhia

To marinate:

  • Cook All Olive Oil for frying
  • 6 tbsp Ghee/ oil
  • 2 cups Maida (All purpose flour)
  • 1/2 cup of grated beetroot
  • 1.5 cups Khoya
  • 2 tbsp chopped nuts
  • 2 tbsp raisins
  • 2 tbsp grated dry coconut
  • 1 tsp nutmeg, clove and cinnamon
  • 1.5 cups powdered sugar