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Olive Oil
Extra Virgin Olive Oil – Cold-Pressed & Pure (Pakistan)
Cold-pressed from Pakistani olives
Discover the pure taste of nature with Zuriyat Foods’ Extra Virgin Olive Oil. Cold-pressed from premium Pakistani olives, delivering high flavour, rich antioxidants, and farm-fresh quality.
Starting from ₨ 1,700
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- Grown in Pakistan From Pakistan’s own olive groves
- Cold-pressed The first cold press
- Extra virgin No additives, no blends
Rooted in our olive story
We didn’t discover olives when we decided to sell olive oil.
The knowledge came first. The product came later.
Olive was never an easy crop for Pakistan. It took more than thirty years of public research on barani land in the Pothwar and the Soon Valley to work out how to grow it here: how to propagate it, which varieties yield in our conditions, when to pick, and what the fruit can be turned into. Zuriyat began with that last question.
The olive research described here is the work of Muhammad Ashraf Sumrah, Principal Scientist at the Barani Agricultural Research Institute, Chakwal.
The knowledge
- 1993 Olive reaches the station 110 fruit varieties tested in the Soon Valley. Olive is one of them.
- 2007 The olive programme How to grow olive here, and what to make from it.
- 2014 The pickle, done right The harvest stage for pickling olives in rapeseed oil and spices is settled.
- 2021 Olive for the table A national olive research centre in Chakwal.
The product
- 2025 Zuriyat Foods Olive pickle, jam and cold-pressed oil, made in Pakistan. The first orders ship in April 2025.
Nutrition Facts of Olive oil
| Serving Size | 100g | |
|---|---|---|
| Calories 884 | ||
| % Daily Value* | ||
| Total Fat 100g | 128% | |
| Saturated Fat 14g | 70% | |
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 1mg | 0% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 0g | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice. | ||
Nutrient Contribution (% DV)
Olive Oil Benefits
| Feature | Benefit |
|---|---|
| Mostly Monounsaturated Fat | Most of the fat in olive oil is monounsaturated. Per 100 g: 100 g fat, of which 14 g saturated (Nutrition tab). |
| Vitamins E and K | Olive oil naturally contains vitamins E and K. |
| In Place of Butter or Ghee | Use it where you would use butter or ghee: for cooking, dressings and drizzling. |
| For Skin and Hair Too | Also used on the skin and hair as a moisturising oil. |
| Natural Polyphenols | Extra virgin olive oil keeps the olive’s natural polyphenols, such as oleocanthal, which give it its peppery finish. |
| The Taste of the Olive | Unrefined, so it keeps the fruity, peppery taste of the olives. |
| A Mediterranean Staple | Olive oil is at the heart of the Mediterranean way of eating: vegetables, grains, pulses and good fats. |
| Satisfying, in Measure | Its fat makes a meal more satisfying. At about 119 calories a tablespoon (Nutrition tab), measure it with a spoon rather than pouring. |
Our Extra Virgin Olive Oil is crafted with care and precision at every step. We select premium olives from Pakistan’s finest groves, harvest them at their peak, and use the first-cold-press method to retain maximum flavour and nutrients. The result is a golden-green oil with a smooth aroma and a fresh aftertaste.
Key Features:
• 100% extra virgin, no additives, no blends.
• Cold-pressed within hours of harvest for optimal freshness.
• Rich in healthy monounsaturated fats and phenolic compounds.
• Bottled locally in Pakistan to preserve freshness and support local farming.
Why Choose This Oil:
Many cooking oils lose their beneficial compounds through heat or refining. Our olive oil is unrefined and retains the natural goodness of olives — making it ideal for dressings, finishing dishes, or everyday cooking. Whether you’re enhancing salads, drizzling over grilled veggies, or cooking every day, this is your go-to.
How to Use & Store:
Use within 3–4 months of opening for the best taste. Store in a cool, dark place, tightly sealed. Use 1–2 tbsp per serving for salads, pastas, or direct drizzling. Avoid high-temperature cooking to preserve flavour.
Commitment to Quality:
We at Zuriyat Foods believe in transparency and local sustainability. Our olives are sourced from trusted growers, processed quickly, and bottled under strict hygiene conditions. We’re dedicated to delivering premium oil at excellent value, and supporting the Pakistani agricultural supply chain.
Bring the rich, natural taste of Zuriyat Foods Extra Virgin Olive Oil to your everyday cooking. Order online, with cash on delivery across Pakistan.
How to Use Olive Oil
| Usage Method | How to Use | Notes |
|---|---|---|
| Cooking & Sautéing | Use olive oil as a base for sautéing vegetables, cooking meats, or stir-frying. It adds flavor to your dishes. | Ideal for medium-heat cooking |
| Dressings & Sauces | Mix with vinegar, lemon juice, herbs, and spices to create dressings or sauces. Great for pasta, vegetables, and salads. | Use extra virgin for raw use |
| Baking | Substitute olive oil for butter or margarine in baking recipes like cakes, cookies, or bread for added moisture and flavor. | Use light olive oil for neutral flavor |
| Drizzle on Toast | Drizzle over warm bread or toast for a flavorful snack. Add garlic or herbs for more taste. | Serve immediately while warm |
| Dip for Bread | Use as a dipping sauce with balsamic vinegar or herbs for fresh bread. | Perfect for appetizers or starters |
| Finishing Touch | Drizzle on soups, stews, or grilled meats as a finishing oil to enhance flavor. | Add just before serving |
| Skincare | Apply as a natural moisturizer or hydrating hair treatment. | A little goes a long way |
| Tip | Choose extra virgin olive oil for its full-bodied flavor. | Store in a cool, dark place |
Storage of Olive Oil
- Keep in a cool, dark place: Olive oil is sensitive to heat, light, and air. Store it in a dark glass bottle or a tin can to protect it from light.
- Seal tightly: Ensure the bottle is tightly sealed to prevent air exposure, which can cause oxidation and spoilage.
- Avoid storing near heat sources: Keep olive oil away from stoves, ovens, and windows, as heat can degrade its quality. A pantry or cupboard is ideal for storage.
- Refrigeration: While not necessary, refrigerating olive oil can help prolong its freshness in hot climates. It may become cloudy but will return to normal at room temperature.
Shelf Life of Olive Oil
- Unopened Olive Oil: Can last 18 to 24 months from the bottling date when stored properly. Always check the expiration date on the bottle.
- Opened Olive Oil: Best used within 6 months to a year for optimal flavor and freshness.
- Signs of Spoilage: If the oil smells rancid or has a bitter, off taste, it’s time to replace it.
Storing olive oil correctly preserves its flavor, aroma, and nutritional benefits for as long as possible!
| Taste | Olive oil has a distinct, rich flavor that can range from mild and buttery to fruity, peppery, or bitter depending on the type and origin. High-quality extra virgin olive oil often has subtle herbaceous or grassy notes, with some oils offering a mild peppery or spicy finish. The flavor becomes more pronounced when consumed raw, making it a favorite for dressings, dips, and drizzling over dishes. |
|---|---|
| Texture (Dry) | Olive oil has a smooth, silky texture that coats the palate and provides a rich mouthfeel. It’s light and fluid, with a slightly viscous consistency that makes it perfect for cooking or as a finishing touch on salads, roasted vegetables, and pasta. |
| Texture (Soaked) | The taste and texture of olive oil give dishes a rich, rounded flavour. |
Want to understand extra virgin olive oil better? Read our guide
What makes it worth knowing
Good to know about Extra Virgin Olive Oil
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Mostly unsaturated fat
Of the 100 g of fat in 100 g of oil, 14 g is saturated; the rest is unsaturated. The full label is in the Nutrition tab.
-
Unrefined
Pressed, not refined, so it keeps the olive’s own taste and aroma.
Read more -
Keep it from heat and light
A cool, dark cupboard and a tight cap keep it fresh once opened.
Read more
How it is made
How we make Extra Virgin Olive Oil
From harvest to bottle, a simple look at how our olive oil is made.
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01
Select
Olives chosen from Pakistan’s own groves.
-
02
Harvest
Picked at their peak.
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03
Cold-press
First cold press, within hours of harvest. No additives, no blends.
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04
Bottle
Bottled locally in Pakistan.
From the Zuriyat kitchen
How to use Extra Virgin Olive Oil
-
Cooking & sautéing
A base for sautéing vegetables, cooking meat or stir-frying. Best at medium heat.
Read more -
Dressings & sauces
Whisk with vinegar or lemon juice, herbs and spices for salads, pasta and vegetables.
-
Baking
Use in place of butter or margarine in cakes, cookies and bread for moisture and flavour.
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With bread
Drizzle over warm bread or toast, or keep a small bowl for dipping.
What customers say
From the people who order from us
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★★★★★
I tried this brand products especially olive oil and pickles boht are free of chemical and effective, i just love the olive pickle delicious in taste and good for health so as a dr i m highly recommended so must try this.
Dr. Maryam Jamil Google review
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★★★★★
We ordered pickles and this olive oil the quality was very good
Faheem ur Rehman Google review
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i tried their olive oil and olive pickles. And yes pickles are sooper delicious, oil free , must try every one, olive oil is also pure
Aroosa Naaz Facebook recommendation
Still have questions?
Frequently asked questions
Extra virgin olive oil (EVOO) is the highest quality, extracted without heat or chemicals, and retains the most nutrients and flavor. Virgin olive oil is also unrefined but has a slightly higher acidity and a milder taste.
Yes! Cold-pressed olive oil is extracted naturally without heat, preserving its nutrients, antioxidants, and rich flavor. Refined olive oil undergoes processing, which may remove some of its beneficial properties.
It depends on the type of cooking:
Extra Virgin Olive Oil – Best for salads, dips, and light sautéing.
Virgin Olive Oil – Suitable for medium-heat cooking.
Refined Olive Oil – Used for deep frying and high-temperature cooking.
Yes. Extra virgin olive oil is a good natural moisturiser for dry skin, hands and nails, and a conditioning treatment for dry hair. Try a little on a small patch of skin first.
Wild olive oil comes from naturally grown, uncultivated olive trees. There are far fewer of them than orchard trees and their fruit is harder to gather, which makes the oil rare. It usually has a stronger, earthier flavour.
Yes! Wild olive oil has a bolder, slightly bitter, and peppery taste compared to regular extra virgin olive oil. This is due to its high antioxidant content
To ensure premium quality olive oil, check for:
Cold-pressed & extra virgin labeling
Dark glass bottle packaging to protect from light
Harvest date (fresher is better)
Origin transparency (single-source oils are often higher quality)
Good extra virgin olive oil smells fresh, grassy or fruity and has a slight peppery finish. If it smells stale or has no taste, it is old, refined or blended. Only a laboratory can prove purity; our guide explains what you can and cannot tell at home.
Olive oil is sensitive to light and heat, which can degrade its nutrients and flavor. Dark bottles protect it from oxidation, keeping it fresh for a longer time.
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