About Pure Chetoui

Our Story

It started with a simple question: why does the olive oil in Malaysian supermarkets taste like nothing?

We grew up knowing that real olive oil — the kind our grandparents used — should have a kick. A peppery burn at the back of the throat. A rich, grassy bitterness that tells you the polyphenols are there. But bottle after bottle from the shelves tasted flat, bland, and lifeless. Something was clearly wrong.

So we went looking for answers. And what we found shocked us.

Most “extra virgin” olive oil sold in Southeast Asia is blended from multiple countries, stored for months, and processed in ways that destroy the very compounds that make olive oil healthy. By the time it reaches your kitchen, the polyphenols — the antioxidants that give olive oil its legendary health benefits — are nearly gone. You’re paying for a label, not a benefit.

We decided to fix that. We traveled to Northern Tunisia — one of the oldest olive-growing regions on Earth — and discovered the Chetoui cultivar. Wild olive trees growing in harsh mountain terrain, producing oil with polyphenol levels that most brands can only dream of. We found a partner who cold-extracts the oil within 4 hours of harvest, preserving every drop of nutrition.

We had every batch independently lab tested. The results came back: 733.3 ppm of biophenols. Nearly 3× the EU health-claim minimum. Up to 7× higher than typical supermarket brands. Plus extraordinary levels of natural squalene (4,023 mg/kg) and Vitamin E (446.6 mg/kg).

That’s when Pure Chetoui was born — with one promise: bring Malaysians olive oil that actually delivers what it claims. No blending, no shortcuts, no empty marketing. Just one single-origin oil, from one cultivar, lab tested every batch, shipped straight to your door.

We publish our lab results because we believe you deserve to know exactly what you’re putting in your body. If a brand won’t show you their numbers, ask yourself why.