From orchard to bottle
Loralai sits in the highlands of Balochistan, where dry air and cold winters suit olive trees. The team behind Loralai Olive Oils manages the process from tree to delivery.
Harvest and washing
Olives are picked when they turn from green to purple, collected in crates and washed to remove leaves and dust before pressing.
Crushing and cold pressing
The fruit is crushed into paste, mixed slowly so oil droplets join, then spun to separate oil from water and solids without added heat.
Storage and delivery
Fresh oil rests in steel tanks, is filled into bottles and shipped nationwide. Delivery details are in the shipping policy.