Natural Extracted Olive Oil

Foogi Natural Extracted Olive Oil – Pure Goodness, Cold-Pressed

At Foogi, we bring you Natural Extracted Olive Oil crafted through a process rooted in purity, tradition, and health. Sourced from carefully selected olive farms, our oil is made using the cold-press method, where handpicked olives are pressed at low temperatures to retain their natural aroma, nutrients, and golden richness.

Unlike refined oils, Foogi Olive Oil is never exposed to high heat or chemical solvents. We use mechanical pressing techniques that ensure maximum extraction of flavor and nutrients — without compromising quality. The result? A smooth, antioxidant-rich oil ideal for cooking, drizzling, skincare, and wellness.

Our Manufacturing Process

1. Sourcing: We partner with trusted growers who cultivate organically nurtured olives without pesticides or artificial ripening agents.

2. Harvesting: Olives are handpicked at peak ripeness, sorted for quality, and immediately processed to prevent fermentation.

3. Cold Pressing: Using modern hydraulic presses, we extract oil at temperatures below 27°C to retain its natural enzymes and polyphenols.

4. Filtration & Bottling: The oil is gently filtered, without refining or bleaching, and bottled in food-grade, UV-protected containers to maintain freshness.

Why Choose Foogi Natural Olive Oil?

• 100% natural, cold-pressed, and chemical-free

• Rich in heart-healthy fats and antioxidants

• No heat treatment or artificial flavoring

• Ideal for salads, sautéing, oil pulling, and skincare

• Manufactured under strict hygienic and quality controls

💬 Customer Testimonials

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“I’ve tried many brands, but Foogi’s olive oil stands out — it smells fresh, tastes clean, and feels light. Great for both cooking and skincare!”
— Riya Sharma, Mumbai

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“You can actually taste the purity in every drop. I use it on my salad, my hair, and even on my baby’s skin!”
— Anita George, Bengaluru

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“Knowing that it’s cold-pressed and free of chemicals makes it my go-to choice for everyday wellness.”
— Farhan Qureshi, Dubai