Olive Oil (Zaitoon) for Desi Cooking: Extra Virgin vs Pomace (Video)

2:46 min

Read the full written guide: Olive Oil (Zaitoon) for Desi Cooking: Extra Virgin vs Pomace →

In this video we break down the three main grades of olive oil and show which ones are best for salads, tadka, and everyday cooking in a Desi kitchen. You’ll learn how to read labels, store oil properly, and avoid common myths.

We also compare prices with canola and mustard oil and give a simple tip that lets you enjoy olive oil without breaking the bank. Remember, this is general advice, not medical guidance.

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Transcript

Did you know olive oil’s smoke point starts at just 190°C?

Did you know olive oil’s smoke point starts at just 190°C?

Olive Oil Grades for Desi Cooking

I'll show you which olive oil to keep for cooking and which to skip, and reveal the single tip that saves you money and flavor.

Grades at a glance

Extra virgin is cold-pressed, peppery and best raw; its smoke point sits around 190-210°C. Refined oil is mild, handles higher heat up to about 230°C and is perfect for tadka. Pomace is the cheapest, solvent-extracted grade, suitable only for bulk cooking.

Cooking with olive oil

For tadka and bhunai, refined olive oil handles the 160-190°C range easily, while extra virgin works if you keep the flame low. Deep frying works with refined or pomace, but it’s pricey. Remember, extra virgin’s grassy, bitter note can clash with garam masala, so it’s best saved for salads and drizzles.

Smoke point lower limit

Extra virgin starts smoking around 190 degrees, so keep the heat below that. Refined olive oil tolerates up to about 230°C, making it safe for most Indian cooking techniques.

Calories per tablespoon

All olive oils carry about 120 calories per tablespoon, just like any other cooking oil, so swapping one for another won’t change your calorie count.

Choosing a bottle

When buying, look for the exact phrase ‘extra virgin olive oil’, choose a dark glass or tin bottle, clear plastic lets light degrade the oil, check the harvest or best-before date, and note the country of origin to avoid blends.

Storage tips

Store oil in a closed, dark container away from the stove; use it within two to three months after opening for best taste. Rancid oil smells like crayons, putty or stale nuts and loses its peppery bite, so toss it if you notice those signs.

The one tip to remember

For everyday cooking, keep a refined olive oil on hand for tadka, bhunai and shallow frying, and reserve extra virgin for drizzles, salads, hummus and finishing touches. Pomace can be used for bulk frying if you’re on a tight budget, but it lacks flavor.

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Read the full guide

The full guide is on thecareonline.com. General information only, so check with your doctor for your own case.

Nothing on The Care Online is medical advice. Traditional practices are described as tradition, not as fact. Take a persistent or serious concern to a qualified professional. See how videos and posts are made on our methodology page.