Loralai, cultivated olives
Cold-extracted from olives grown in the orchards of Loralai. Smooth and balanced, for salads, bread and everyday cooking.
Zhob, wild olives
Pressed from wild olives, jangli zaitoon, gathered on the mountain slopes of Zhob. A rarer oil with a darker colour and fuller character.
Golden Legacy is light and golden. Green Diamond is so deep it looks almost black in a white bowl. The colour shifts a little from one harvest to the next.
The ring breaks the first time you open it, so you know nobody has before you.
Golden Legacy is only Loralai. Green Diamond is only Zhob. We never blend the two.
No heat and no refining, so the oil keeps its natural colour and aroma.
Light spoils olive oil. Tinted glass keeps it fresh for longer once opened.
Glass and a long courier ride do not mix well, so every order leaves Quetta in four layers.
Dark glass with a tamper-evident cap, sealed before it leaves us.
Several layers around the bottle soak up knocks and bumps.
Five-ply honeycomb kraft paper locks around the wrap and cushions it like a spring.
A sturdy printed box that holds its shape through courier handling.
We are a small team in Quetta. We work with growers in Loralai and gatherers in the hills of Zhob, press them cold, have every batch tested at a laboratory in Quetta, and bottle each district on its own.
Read our storyA flexible salad for two, with a simple lemon-and-olive-oil dressing you can adjust to your taste.
A simple kitchen routine: protect the bottle from heat and light, close it after use and follow its label.
Cultivated olives from Loralai and wild olives from Zhob: understand the distinction before choosing your bottle.
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