From Drizzling to Sizzling: A Shift in Perception
Traditionally, the Indian kitchen has been dominated by regional staples like mustard oil in the north and east, coconut oil in the south, and ghee almost everywhere else. Olive oil, when it first appeared on shelves, was seen as a premium, foreign product
best suited for Western dishes. However, this perception is rapidly changing. Driven by growing health consciousness and global culinary exposure, urban Indian households are beginning to explore olive oil's versatility beyond cold applications. The market for olive oil in India is seeing consistent growth, reflecting a broader acceptance and use in daily Indian cooking.
Why the Change? Health and Globalisation
The primary driver behind this shift is health. Olive oil is rich in monounsaturated fats and antioxidants, which are known to support heart health by helping manage cholesterol levels. As concerns about lifestyle diseases rise, many are seeking healthier alternatives to traditional fats. This interest is coupled with increased exposure to global food trends, where olive oil is a cornerstone of the celebrated Mediterranean diet. As a result, consumers are not just buying olive oil; they are learning that different types have different uses, breaking the myth that it's a one-size-fits-all product.
Not All Olive Oils Are Created Equal
Understanding the different grades of olive oil is key to unlocking its potential in an Indian kitchen. There are three main types to know: Extra Virgin Olive Oil (EVOO), Refined Olive Oil, and Olive Pomace Oil. EVOO is the highest quality, made from the first cold pressing of olives. It's rich in flavour and antioxidants but has a lower smoke point, making it ideal for drizzling, dips, and low-heat cooking. Refined Olive Oil has been processed to create a more neutral flavour and a higher smoke point, making it a versatile choice for everyday cooking like sautéing sabzis or preparing gravies. Olive Pomace Oil is extracted from the leftover pulp after the first press. It has a very high smoke point and a neutral taste, which makes it suitable for high-heat cooking methods like deep-frying puris or pakoras.
Busting the Big Myth: Can It Handle a Tadka?
A common concern is whether olive oil can withstand the high heat of Indian cooking techniques like tempering (tadka) and frying. This is where smoke point—the temperature at which an oil begins to smoke and break down—becomes crucial. While extra virgin olive oil has a lower smoke point (around 160°C to 207°C), it's often higher than people think and suitable for most home cooking. More importantly, oils like Refined Olive Oil and Olive Pomace Oil have high smoke points (up to 240°C), making them perfectly capable of handling everything from a sizzling tadka to deep-frying. Experts note that an oil's stability under heat is just as important as its smoke point, and high-quality olive oil performs well in this regard.
How to Start Using Olive Oil in Your Kitchen
Making the switch can be simple. For your daily sabzis, dals, and curries that involve sautéing and moderate heat, a refined olive oil is an excellent choice as its neutral flavour won't interfere with the spices. When you're making snacks like samosas or bhajiyas, the high smoke point of olive pomace oil makes it a reliable and healthier option for frying. Keep that special bottle of Extra Virgin Olive Oil for finishing touches. A drizzle over a finished dal, in a raita, or mixed into a chutney can add a fresh, flavourful, and nutritious boost. It’s not about completely replacing traditional oils but about adding another versatile, healthy tool to your culinary repertoire.
