Olive Oil

Two grades do most of the work in a kitchen, and they are not interchangeable. Extra virgin is cold-pressed and keeps its flavour and aroma, which is what you want raw — dressings, finishing, anything where the oil is tasted. Pomace is refined, far more neutral and holds a higher smoke point, which is what makes it the sensible choice for frying and volume cooking where extra virgin would be both wasted and unstable. Both grades are carried here as Ondoliva, imported directly from Spain: extra virgin in 250ml, 500ml, 1 litre and 5 litre, and pomace in 250ml, 500ml and 1 litre. The 5 litre extra virgin is the format a resort or restaurant kitchen orders; the smaller bottles suit retail shelves and smaller kitchens. Borges, also Spanish, is carried alongside it — extra virgin, an extra light for a milder finish, and a sunflower and extra virgin blend that sits between an olive oil and a neutral cooking oil on both price and flavour. Pack and case sizes are on each product page. Stock is held in temperature-controlled and dry warehousing in Malé and moves out on scheduled sea freight and speedboat runs from Malé harbour direct to resort supply docks across North and South Malé, Ari and Baa Atolls. Maldives FDA import permits, customs clearance and label compliance are handled in-house. To price or order this line, use the enquiry button on the product page, or call the wholesale desk on +960 331 3020.