Olive Oil

Cold Pressed Olive Oil for Cooking

Olive oil has moved from the occasional salad dressing to a regular spot in Indian kitchens, and the choice on shelves has grown just as fast. Between extra virgin, virgin, light, and pomace grades, most of what's sold as olive oil for cooking barely resembles what's actually inside the bottle. Gramiyaa's cold pressed olive oil online is extra virgin, single origin, and pressed only once, which puts it in a different category from most of what shares shelf space with it.

This isn't a wood cold pressed oil made at Gramiyaa's own mill, the way the rest of the range is. It's a single cold pressed extra virgin olive oil made from Chemlali olives grown and harvested in Tunisia, pressed within hours of harvest to keep the flavour and quality intact.

What Makes This Extra Virgin Olive Oil Different

Most olive oil sold under a recognisable brand is blended from multiple origins to keep the flavour and cost consistent batch after batch. Gramiyaa's olive oil isn't blended at all. It comes entirely from Chemlali olives, a variety grown in Tunisia's Saharan climate that produces a small, hardy olive with a smooth, balanced flavour. The olives are cold pressed just once, within hours of harvest, without heat or chemical solvents.

Made at a Trusted Partner Facility, Not In-House

Unlike Gramiyaa's groundnut, coconut, sesame, and mustard oils, which are pressed in-house at the brand's own wood and stone mill, the olive oil is made at a trusted partner facility in Tunisia, closer to where the olives are grown. It's a different production model for a different product, but the standard stays the same: no blending from unknown sources, and a single, traceable origin for every batch.

Lab-Tested and Traceable

Every batch is lab-tested, with details available through the QR code on the pack. You're not asked to take single origin or extra virgin on faith. It's something you can check against the batch you actually bought.

Is Gramiyaa's Olive Oil Wood Pressed?

No. If you've been searching for wood pressed olive oil, it's worth knowing that this isn't typically how olive oil, including Gramiyaa's, is made. Wood and stone mill pressing is the process behind Gramiyaa's groundnut, coconut, sesame, and mustard oils, all pressed domestically from Indian-grown seeds and nuts. Olive oil works differently by nature. It comes from a fruit, not a seed, and traditional olive oil production uses stone or hydraulic presses rather than the wood mills used for oilseeds. Gramiyaa's olive oil is single cold pressed from Tunisian Chemlali olives, which is the standard associated with genuine extra virgin olive oil, rather than a wood pressed claim borrowed from the rest of the range.

Choosing the Best Olive Oil for Everyday Cooking: Know Your Grades

Not all olive oil on the shelf means the same thing, and the grade on the label changes both the flavour and how the oil was made.

Gramiyaa's olive oil sits at the top of that list - extra virgin, single cold press, nothing refined back in. That's generally considered the benchmark when people search for the best olive oil for cooking or the best olive oil in India , since the grade below extra virgin has already lost some of what makes olive oil worth choosing in the first place.

Olive Oil for Indian Cooking - Where It Fits?

Olive oil for Indian cooking tends to work best as an addition to the kitchen rather than a full swap for mustard or groundnut oil, especially for dishes that depend on a particular oil's flavour, like a mustard oil-based fish curry or a groundnut oil tempering. Where Gramiyaa's extra virgin olive oil fits naturally is in lighter preparations - drizzled over dal or a finished sabzi, used in salad dressings, stirred into hummus or chutneys, or brushed onto rotis and parathas before they hit the tawa.

Olive Oil for Frying or Sautéing - Smoke Point Tells The Answer?

Gramiyaa's olive oil has a smoke point of 185°C, which is on the lower end compared to the rest of the range. That makes it well suited to air-frying, sautéing, and garnishing, but not the right choice for deep frying or any technique that needs sustained high heat. If a recipe calls for olive oil for sautéing vegetables, searing paneer, or a quick stir-fry, this oil holds up well. For deep frying pakoras or puris, a higher smoke point oil like Gramiyaa's groundnut oil is the better fit.

Cold Pressed vs Refined Olive Oil

Buying Cold Pressed Olive Oil Online - What to Check Before You Order

Olive oil is one of the most commonly diluted or mislabelled oils sold online, so it's worth checking a few things before you add one to cart:

• Whether the label says extra virgin, virgin, light, or pomace. Each is a different product, not a marketing variation of the same oil.
• Whether the origin is single or blended, since blended olive oil can combine lower-quality oils from several countries under one label.
• Whether the brand discloses when the olives were harvested and pressed, rather than just listing a best-before date.
• The smoke point, especially if you're deciding whether the oil suits sautéing or only drizzling and dressing.
• Whether there's a way to trace the batch back to its source.

Shop Gramiyaa's Cold Pressed Olive Oil

Available in 200ml, 500ml, and 1L, Gramiyaa's extra virgin olive oil is priced for regular use in everyday Indian cooking, not just special-occasion salads. Want to see exactly where your pack came from? Scan the QR code on it or head to trace.gramiyaa.com to trace your batch.

Frequently Asked Questions

Is Gramiyaa's olive oil wood pressed like its other oils?

No. Gramiyaa's olive oil is single cold pressed from Tunisian Chemlali olives at a trusted partner facility. Wood and stone mill pressing is used for the rest of the range (groundnut, coconut, sesame, and mustard oils) which are made from seeds rather than olives.

Can I use Gramiyaa's olive oil for deep frying?

Not ideally. With a smoke point of 185°C, it's best suited to air-frying, sautéing, and garnishing rather than sustained high-heat deep frying. For deep frying, an oil with a higher smoke point, like groundnut oil (210°C), holds up better.

Is olive oil good for everyday Indian cooking?

It works well for lighter everyday use like sautéing vegetables, finishing dal, salad dressings, and drizzling over rotis, though it isn't typically used as a full replacement for oils like mustard or groundnut in heavier, high-heat Indian recipes.

What's the difference between extra virgin and regular olive oil?

Extra virgin olive oil is the first cold press of fresh olives with no heat or chemicals involved, keeping its flavour and quality intact. Lighter grades are refined oils with a small amount of virgin oil added back for taste.

How should I store cold pressed olive oil?

Store it in a cool, dry place away from direct sunlight and heat, with the cap or lid closed. Gramiyaa's olive oil has an 18-month shelf life when stored this way.