Wait, You Can Make Dal Tadka With Olive Oil?! (Here’s Why You Should)

Let’s be honest. When you think of “Olive Oil,” you probably picture a fancy Italian salad, a drizzle over pasta, or a warm slice of sourdough bread.

You don’t picture crispy onion pakoras, spicy chicken curry, or a sizzling mustard-seed tadka.

For years, Indian households have been told a massive myth: “Olive oil and Indian cooking just don’t mix.” We’ve been warned that it smokes too fast, smells too strong, and absolutely ruins the taste of our traditional masalas.

But what if we told you that you’ve just been using the wrong type of olive oil?

Enter the best-kept secret of modern Indian kitchens: Extra Light Olive Oil.

If you want to protect your family’s heart health without compromising on the authentic taste of your grandmother’s recipes, stop scrolling. We need to talk about why Extra Light Olive Oil is about to become your kitchen’s new best friend. 👇

What Actually is “Extra Light” Olive Oil?

Don’t let the word “light” fool you! It doesn’t mean it has fewer calories. “Light” simply refers to the color and the flavour.

While Extra Virgin Olive Oil (EVOO) is cold-pressed and has a robust, peppery taste (perfect for raw salads), Extra Light Olive Oil undergoes a refined process to give it a completely neutral taste and a much higher smoke point.

Here is exactly why pure Spanish Extra Light Olive Oils—like our O3 and AhLive ranges—are flying off the shelves at RB Oil Mills:

1. Zero “Flavour Clash” with Indian Spices

The biggest complaint about using olive oil in Indian food is that it makes your paneer taste like a pizza. Extra Light Olive Oil fixes this with a mild, neutral flavour. Whether you are making a rich mutton biryani, a simple potato fry, or an everyday dal, the oil stays entirely in the background. It lets your jeera, haldi, and garam masala be the star of the show!

2. It Can Take the Heat (Literally)

Indian cooking involves high-heat sautéing, deep-frying, and roasting. Regular Extra Virgin Olive Oil burns easily, but Extra Light Olive Oil has a massive smoke point of over 240°C (468°F). Yes, that means you can absolutely deep-fry perfectly golden, crispy bajjis, fish fry, and puris without the oil smoking, burning, or leaving a strange smell in your kitchen.

3. All the Health, None of the Heaviness

Imported directly from Spain, our Extra Light Olive Oils are packed with heart-healthy monounsaturated fats (the “good” fats). Switching your daily cooking oil to Extra Light Spanish Olive Oil is one of the easiest ways to upgrade your family’s nutrition without forcing them to eat boring “diet food.”

🗣️ What Real Indian Homes Are Saying

Still skeptical? Don’t just take our word for it. Here is what one of our verified buyers had to say about making the switch:

“I’ve been using the O3 Extra Light Olive Oil for the past two months for everyday tadka and stir-frying. It has a very mild flavour that doesn’t overpower the food, and the packaging arrived perfectly sealed. Delivery to Coimbatore took just 4 days. Really happy with the quality — will definitely reorder the 5L bundle!” — Priya R., Coimbatore, Tamil Nadu ⭐⭐⭐⭐⭐

🛒 Ready to Make the Switch?

At RB Oil Mills, we source 100% authentic, premium Spanish Olive Oils so you can cook with confidence.

Pro-Tip for Indian Kitchens: Keep a bottle of AhLive Premium Extra Virgin Olive Oil on the dining table for drizzling over salads, but keep your Extra Light Olive Oil right next to your stove for your everyday sautéing, frying, and baking.

👉 Shop AhLive Extra Light Olive Oil here (Starts at ₹150)

👉 Shop O3 Extra Light Olive Oil here (Starts at ₹250)

(P.S. – Buying the 5L bundle saves you money and ensures you never run out mid-recipe!)

🎁 Bonus: First time shopping with RB Oil Mills? Subscribe to our newsletter at the bottom of the page and get 10% OFF your first order!

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