Extra-Virgin Oils
روغن کنجد زال | 1 لیتر روغن کنجد
1,797,000 Toman
≈ $20.0 USD
Organic and natural range
Cold-Pressed Oil: Persian Extra Virgin Olive Oil and Sesame Oil
Zaal Market cold-pressed oil is extracted mechanically at low temperature, so the unsaturated fatty acids and natural antioxidants of the fruit and seed are kept. No chemical solvent, high-heat refining or artificial clarifier is used. Extra virgin olive oil from groves in northern Iran and pure cold-pressed sesame oil cover salads, gentle frying and everyday cooking.
4.5(2)
Extra-Virgin Oils
روغن زیتون فرابکر | خرید روغن زیتون | 1 لیتر
3,057,000 Toman
≈ $34.0 USD
Guide to buying cold-pressed oil
Oil is the base of everyday cooking. Most commercial oils are extracted with chemical solvents such as hexane and refined at temperatures above 200 °C, which destroys the natural vitamins and polyphenols of the seed. At Zaal Market we focus only on cold-pressed oil, extracted mechanically without damaging heat.
These products are foods and are not a substitute for medicine or medical advice.
Zaal oils compared
| Oil | Origin | Extraction | Taste and aroma | Best use |
|---|---|---|---|---|
| Extra virgin olive oil | Olive groves of northern Iran | Mechanical cold pressing of fresh fruit | Fresh grass, bitter and peppery finish | Salads, drizzling, very gentle frying |
| Sesame oil | Quality sesame seeds | Cold pressing of raw seeds | Mild sesame aroma, golden color | General cooking, rice, stews, gentle frying |
The Zaal range
- Olive oil from northern Iran: Persian extra virgin olive oil is cold-pressed from hand-picked olives grown in the north of the country, with very low acidity. It is rich in oleic acid and polyphenols and gives salads and Mediterranean dishes a genuine fruity taste.
- Cold-pressed sesame oil: Cold-pressed sesame oil is extracted from clean sesame seeds without chemical refining or high heat, and is a stable choice for everyday cooking and Persian stews.
How to recognize real olive and sesame oil
- Peppery throat: When you taste a teaspoon of pure extra virgin olive oil, you should feel a pleasant, mild burning at the back of the throat (from oleocanthal) and a bitter olive taste. Oil with no smell or taste has been refined or mixed.
- Natural sediment: Unfiltered cold-pressed oil may have a very fine sediment of seed particles at the bottom, which is a sign of authenticity.
- Cold test for olive oil: In the fridge, extra virgin olive oil thickens and forms cloudy natural fat crystals, which disappear completely back at room temperature.
Storage
Light, heat and oxygen cause unsaturated fats to oxidize. Zaal oils are kept and shipped in dark bottles. At home, store the bottle in a dark, cool cupboard away from the stove and oven, and close the cap right after use.
Buyers abroad can send an inquiry through our international order page.
Frequently Asked Questions
Is Zaal olive oil suitable for deep frying?
No. Extra virgin olive oil contains delicate antioxidants and is meant for raw use, salads and gentle frying, not long frying at high heat.
How is Zaal sesame oil extracted?
By physical cold pressing: the sesame seeds are pressed mechanically without high heat and without any chemical solvent.
Why does real extra virgin olive oil burn the back of the throat?
The mild burning comes from natural polyphenols, especially oleocanthal, in fresh extra virgin olive oil, and is a clear sign of quality.
Where does Zaal olive oil come from?
From olive groves in northern Iran. The fresh olives are cold-pressed soon after picking to keep acidity as low as possible.