Is Olive Oil Good for Cooking Indian Food?

Indian cuisine is a rich tapestry of flavors, spices, and cooking techniques that have evolved over centuries. From slow-simmered curries to high-heat stir-frying, the ingredients and oils used play a vital role in shaping taste, aroma, and nutrition. In recent years, olive oil has gained significant popularity in health-conscious households. But the question remains—is olive oil good for cooking Indian food? Let’s explore this in detail and understand how it fits into the Indian kitchen, especially when sourced from trusted names like Chakan's Lakdi Ghana Oil.

Understanding Olive Oil and Its Types
Before diving into its compatibility with Indian cooking, it’s important to understand the different types of olive oil. Broadly, olive oil is categorized into three types: extra virgin olive oil, virgin olive oil, and refined olive oil.
Extra Virgin Olive Oil (EVOO) is the highest grade, extracted through cold-pressing and contains the most antioxidants and flavor.

Virgin Olive Oil is slightly less refined than EVOO but still retains many nutrients and flavors.

Refined Olive Oil or pure olive oil has a higher smoke point and is more suitable for high-heat cooking but contains fewer nutrients than EVOO.

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