Best Extra Virgin Olive Oils in UAE

Yes, absolutely! All our premium olive oils are cold pressed to preserve their natural flavors, aromas, and nutritional properties.

Many people who search “olive oil oil” are simply looking for olive oil, but they repeat the word “oil” either by mistake or to make their search more specific. This is especially common in the UAE, where many consumers are non-native English speakers and may not be familiar with how olive oil products are typically labeled.

No, cooking with olive oil is not harmful. While high heat can reduce some of its antioxidants, like polyphenols, it still remains a healthier and more stable option than refined oils for cooking and frying.

The best extra-virgin olive oils are made from premium olive varieties known for their flavor and health benefits. These include Picual (robust and rich in polyphenols), Arbequina (mild and fruity), Koroneiki (intensely fruity and antioxidant-rich), and others like Hojiblanca or Arbosana. Each variety contributes unique taste and nutritional qualities, often used alone or expertly blended.

Extra-virgin olive oil (EVOO) is the highest grade, made by cold mechanical extraction with no chemicals and must have very low acidity (≤ 0.8%) and no taste defects. Virgin olive oil is also natural but allows slightly higher acidity (up to 2%) and minor flavor imperfections. EVOO contains more antioxidants and polyphenols, making it both healthier and more flavorful.

Pomace olive oil is made from the olive leftovers (skins, pits, pulp) using chemical solvents and high heat, then refined and often blended with a bit of virgin oil. It has a neutral taste and a high smoke point (up to ~490 °F), making it suitable for high‑heat cooking—but its antioxidant and polyphenol content is dramatically lower compared to extra‑virgin olive oil (EVOO) . EVOO, in contrast, is cold‑pressed without chemicals, rich in natural antioxidants and flavor, and ideal for dressings, finishing, and low-to-medium heat cooking. Opt for EVOO when benefits and taste matter; choose pomace only for budget-friendly, high‑heat frying where flavor is less important.

Acidity in olive oil measures the percentage of free fatty acids, which indicate the quality of the oil and how carefully it was produced. Extra virgin olive oil must have acidity of 0.8 percent or less. Lower acidity means better quality, fresher taste, and higher levels of antioxidants and polyphenols, which are key for both flavor and health benefits.

Olive oil, especially extra virgin olive oil, penetrates the hair shaft to moisturize and strengthen hair. It is rich in fatty acids, antioxidants, vitamins E and K, and compounds like oleuropein that may stimulate hair follicles and protect against breakage. Used as a pre-shampoo treatment or hair mask it can hydrate dry, thick, treated, or sun-damaged hair, improve shine, reduce frizz, and support scalp health. It may also help inhibit DHT and oxidative stress, though evidence for direct hair growth in humans remains limited.

Olive oil is a cornerstone of Arabic cooking, prized for its flavor, health benefits, and versatility. It is used to sauté aromatics like onions and garlic, roast vegetables, drizzle over mezze such as hummus, baba ghanoush, labneh, fattoush, malfouf salad, muhammara and qalayet bandora, and brush flatbreads like khubz or manakish before baking. Its moderate-to-high smoke point (approx. 175–205 °C) makes it suitable for frying falafel, eggplant and fish. Olive oil also enhances grain dishes, stews, and marinades, contributing richness, antioxidants, monounsaturated fats, and cultural authenticity to Arabic cuisine.

Yes, olive oil is completely halal. It is a plant‑derived oil extracted from olives without any alcohol or animal products involved. Extra virgin olive oil is often cold‑pressed with no chemicals and is generally considered halal. Some brands even undergo official halal certification to ensure no cross‑contamination during production and packaging, giving additional assurance to consumers.