Pure Wild Olive Oil

Nobody planted these trees. They grow across the Balochistan highlands without irrigation, surviving on whatever rain comes, and the fruit is small, sparse and unusually concentrated. Drought stress is bad for yield and very good for polyphenols.

It is deep green, slightly cloudy because we filter only through cotton, and assertively bitter. The first spoonful will probably catch your throat and make you cough. That is oleocanthal, a marker of freshness, not a fault.

Because the harvest window is a few weeks and the trees are scattered across hard terrain, we press a limited quantity each season.

• Finishing, over grilled boti, seekh kebab, soup or roast vegetables, once off the heat.
• Dipping, with good bread and nothing else.
• A morning spoonful, one tablespoon raw, how most repeat customers use it.
• Not for cooking, use the extra virgin for the pan.

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.