Olive Oil

Contents from www.vivaoliveoil.com

The vision to be a leader in Edible Oil Industry commenced on the 27th day of March 1992 as Maruti Proteins Ltd. Today the company stands strong as N K Proteins Ltd. in Business Market and the Brand is recalled as "Tirupati" across Indian Families.

Making a mark the promoters of the company Mr. Nimish Patel and Mr. Nilesh Patel started the business with three firm pillars - Quality, Research and Integration on which they have successfully build the business empire which today produces 1550 M.T. refined oil per day with complete vertical integration.

Marking one of the major milestones, N K Proteins became India's First Edible Oil Company to get Food & Safety Quality Management Certification of ISO 22000:2005. 

The company offers different types of edible oils to consumer market. To produce best quality edible oil, company has procured best available technology and machinery over the period of time. Knowledge, Technology and Process up-gradation has always enabled N K Proteins to be a market leader in Edible Oil segment. N K Proteins Ltd. is one of those very few companies which have also invested in vertical integration to add a value of quality to all their end products. Company has its own manufacturing plants to manufacturer and pack Tins, Bottles, Pouches and Boxes. 

To serve Industrial Segment, N K Proteins offers Castor Oil and its Derivatives across the Globe. It has been recognized as a Star Export House as it is one of the largest exporters of Castor Oil Products from India

Extra virgin olive oil

Extra virgin olive oil, as the name suggests, is the purest variant of olive oil. No wonder it is of the highest quality and is the most flavourful. Olive oil tasters describe the oil's taste using one of the three terms - fruity, bitter, or pungent. This oil is produced entirely by mechanical means - pressing olives within 24 hours of plucking and under the temperatures (less than 30°C) that does not degrade the quality of oil. The factors influencing its taste and quality include countless decisions, ethics and skills of the producer, and the terroir (soil, climate, and environment) itself. Due to its rich and raw flavour, it is ideally suitable for salads and bread toasts. 

Pure olive oil

Pure olive oil is a refined form of olive oil (in most cases 85% refined olive oil and 15% virgin olive oil). It doesn’t have a flavour as strong as the virgin variant. But surprisingly it goes through a more rigorous refining process than extra virgin and virgin olive oils. This gives it a Higher smoking point, which means it can withstand high levels of heat without letting off smoke. Due to its medium strength flavour, it is ideally suitable for pizzas, pastas, and Mediterranean dishes.

Pomace olive oil 

Pomace olive oil is extracted from the residue (pulp) of the olive after the virgin oil has been mechanically extracted. It is then blended with extra virgin oil. Owing to its lightness and neutral taste, pomace olive oil is ideal for a variety of Indian cuisines and Indian cooking methods. Pomace olive oil does not change the taste of the food being prepared by it and can be used in deep or shallow frying or even gentle sauteing.