Extra Virgin Olive Oil

This is the everyday bottle. It comes from cultivated partner groves in Balochistan, where trees are irrigated and pruned and the harvest is steady enough to keep in stock all year.

The taste is deliberately easy, grassy, a faint pepper at the finish, nothing that fights with your food. If you have been buying imported extra virgin from a supermarket, this will smell and taste noticeably greener, because it is months old rather than more than a year.

• Everyday cooking, sautéing, roasting, shallow frying. Stable above normal home cooking temperatures.
• At the table, a spoon stirred into daal or over rice once the heat is off.
• Raw, salad dressings, dipping with bread, over hummus or a fried egg.
• Baking, replaces butter in most cakes at a 3:4 ratio.

Typical values, varying by batch. Olive oil is high in monounsaturated fat, vitamin E and polyphenols. Batch lab reports available on request.

• Keep in a cupboard away from heat and light, not beside the stove.
• Close the cap tightly, air does more damage than time.
• Best within 18 months of the pressing date, and 3 months after opening.
• Do not refrigerate. Cold causes harmless cloudiness that clears at room temperature.

Islamabad and Rawalpindi Rs 200 (2–3 days). Lahore, Karachi, Peshawar, Quetta, Faisalabad and Multan Rs 300–350 (3–5 days). Other cities Rs 400 (up to 7 days). Free over Rs 6,000.

Broken, leaking or unsealed on arrival, send a photo within 48 hours and we replace it free. Full detail on the returns page.