Amongst our oil maker’s earliest food memories is the distinctive aroma of curry leaves. This olive oil is a homage to her mum and their Indian kitchen. It contains fresh curry leaves (from Murraya Koenigii trees) and fresh turmeric. The Murraya Koenigii tree, native to Asia produces an aromatic leaf commonly known as curry leaves. They are an essential part of many Indian dishes and their uses range from the start of a curry to crisply fried and added as a finishing touch to dishes like dhal. The curry leaf has a distinctive, unique aroma ranging from bitter to sweet citrusy pungency. When combined with fresh turmeric, that familiar spicy aroma comes alive. Fresh turmeric provides a distinctive citrussy taste, unlike dried turmeric, especially powdered dry turmeric used to give colour to a dish. The combination of curry leaves and turmeric should not to be confused with curry powder, which is a mix of spices. The two are very different with different uses.

How to use Lot Eight Currying Flavour olive oil:

Drizzle over lightly spiced dishes, omelettes, fried eggs, rice or dhal. Add to a hot pan with slivers of garlic and fresh chilies, black mustard seeds and thin slices of onions. Within

minutes add cashew nuts followed by cooked rice and coriander leaves for a perfect spiced rice dish to be enjoyed on its own or served with curry.

250ml only