Extra Virgin Olive Oil – Ultra Superior

Extra Virgin Olive Oil is first pressed and cold pressed, as no heat and no chemicals are added to the same

This oil is extracted using very slow-speed decanter centrifugation. The gentle process helps preserve maximum antioxidants and polyphenols, which are naturally present in olives.
As a result, the oil has a bold, intense character—noticeably bitter, peppery, spicy, and pungent. This profile is highly valued in European olive oil standards and is preferred by those who appreciate robust, health-rich oils.

Extra Virgin Olive Oil – Superior

High-quality olives are carefully sourced and crushed soon after harvesting. They are malaxed at temperatures below 27°C to preserve their natural nutrients and aroma.

The olive pulp and juice are then separated using controlled centrifugation. The oil passes through a decanter to remove solids and liquids, followed by a separator for final cleansing.

For this Extra Virgin Olive Oil, centrifugation is done at a medium speed. This helps retain most antioxidants and polyphenols, with only minimal loss.

The result is a fresh, grassy, and fruity oil with a well-balanced flavour, suited to Indian taste preferences and ideal for everyday use.

Pure Olive oil

Refined or Pure Olive Oil is made from the juice of good quality olive known as lampante or the olives which have dropped. 

There are five processes to get refined olive oil-

  • Debug or gumming
  • Neutralization
  • Fading
  • Deodorization 
  • Winterizing

When we add % of Extra virgin Olive Oil to Refined Olive Oil we get Extra Light and Pure Olive Oil

Refined Olive Oil is colorless, Odorless and tasteless.

Pomace olive oil

Pomace Olive Oil is made from the pulp or skin of the Olives. 
There is some oil left in the pulp. 

Heat and solvents like hexane are added at a very high temperature. 
The solvents evaporate and 2 oils are left-one is Olene (acid oil).