Olive Sour Pickle (Jolpai Achar)
Code : P14196

200 Grams 

Vitamin E Rich: Contains high levels of tocopherols, which are essential for skin health and cell protection.
Heart-Healthy Fats: Natural source of Oleic acid and monounsaturated fats from both the fruit and the mustard oil medium.
Antioxidant Density: Packed with polyphenols that help reduce systemic inflammation and oxidative stress.
Low Glycaemic Impact: Contains negligible sugars, making it an excellent flavour enhancer for diabetic-friendly diets.

Indigenous Jalpai: Uses the Indian Olive (Elaeocarpus floribundus), which is naturally more tart and fibrous than Mediterranean varieties.
Slit-Curing Method: Each olive is manually slit to allow the spice-infused mustard oil to penetrate deep into the pit.
Sun-Matured: Traditionally cured in glass jars under the Assamese sun to develop its characteristic sharp tang. 

Digestive Stimulant: The high acidity helps trigger digestive enzymes, making it a perfect accompaniment to heavy meals.
Cholesterol Management: The healthy fats in olives and mustard oil support a better lipid profile.
Immunity Support: High in Vitamin C and antimicrobial spices like garlic and turmeric.

Sharp & Zesty: A bright, puckering sourness that refreshes the palate.
Pungent: A strong, clean hit of raw mustard oil that defines the Assamese pickling style.
Savoury-Spicy: Layered with earthy aromatics like toasted fenugreek and nigella seeds. 

Firm & Succulent: The olives retain their structural integrity while the flesh becomes spice-saturated and tender.
Glossy Finish: Coated in a smooth, vibrant oil-based masala that creates a rich mouthfeel.
Oily Emulsion: The gravy is light but potent, consisting of coarse-ground spices suspended in oil.

Aggressively Sour: The defining feature is the natural Tok of the Jalpai, followed by a salty and medium-spicy finish.

Primary: Fresh Indian Olives (Jalpai) sourced from organic homesteads in Assam.
Medium: 100% Pure Kachi Ghani Mustard Oil.
Spice Matrix: Yellow Mustard seeds, Fenugreek, Nigella seeds (Kalonji), and Turmeric.
Heat: Dried Red Chili flakes and sliced Green Chillies.
Aromatics: Fresh Ginger juliennes and whole peeled Garlic cloves.

Duration: 12 to 15 months from the date of manufacture.
Aging: The flavour peaks after 3 months as the bitterness of the raw olive fully transforms into a savoury tang.
Stability: Naturally preserved by the fruits high acidity and the antimicrobial properties of the oil.

Oil Submersion: Always ensure the olives are fully submerged in mustard oil to prevent oxidation and mold.
Dry Handling: Use only a bone-dry spoon. Moisture is the biggest threat to this oil-based pickle.
Environment: Store in a cool, dark place. Do not refrigerate, as it may cloud the oil and mute the flavours. 

Vegan & Vegetarian: 100% plant-based.
Keto-Friendly: High in healthy fats and very low in net carbs.
Gluten-Free: No grain-based additives or thickeners. 

Geographic Source: Produced in the riverine plains of Assam, India.
Sourcing: Collected from village markets and backyard trees where the fruit grows without chemical intervention.

Assamese Soul Food: An essential part of the winter Thali, traditionally served to cut through the richness of fish and meat dishes.
Ancestral Recipe: Follows the slow-curing traditions typical of rural Brahmaputra Valley households.

Wild-Growth Sourcing: Jalpai trees are naturally resilient and require no pesticides or artificial irrigation.
Energy-Neutral: Relies on natural solar dehydration and curing rather than industrial heating.
Community Driven: Sourced from local growers, ensuring the value remains within the local agricultural ecosystem.