Olive Sweet Pickle (Mitha Jolpai Achar)
Code : P14199

200 Grams 

Rich in Vitamin E: Contains high levels of natural tocopherols, which support skin health and act as a potent antioxidant.
Good Fats: A natural source of Oleic Acid, a heart-healthy monounsaturated fat that helps manage cholesterol levels.
Energy Dense: Provides a steady release of energy from the combination of fruit sugars and unrefined jaggery.
Digestive Stimulant: The natural acids in the olive combined with spices aid in the secretion of digestive enzymes.
Iron Content: When prepared with jaggery, it offers a natural iron boost, beneficial for maintaining healthy haemoglobin.

Whole-Fruit Curing: The olives are slit and cured whole, allowing the sweet syrup to penetrate deep into the stone.
Jaggery Based: Prepared using traditional Assamese Gur (Jaggery) instead of white sugar for a deeper, more rustic sweetness.
Natural Gloss: The inherent oils of the Jalpai create a beautiful, natural shine on the pickle without artificial additives. 

Palate Balancer: Effectively cuts through the heat of spicy meals, providing a refreshing sweet-and-sour contrast.
Antioxidant Shield: High in polyphenols which help protect the bodys cells from environmental oxidative damage.
Appetite Enhancer: Traditionally used as a Tok-Mitha appetizer to stimulate interest in food during the winter months.

Caramelized Sweetness: A deep, earthy sweetness from the slow-melted jaggery.
Mellow Tartness: The sharp sourness of the raw olive softens into a pleasant tang during the curing process.
Spiced Depth: Infused with the warm, aromatic notes of roasted fennel and cumin.

Fleshy & Soft: The olives achieve a melt-in-the-mouth tenderness while the skin retains a slight, enjoyable chew.
Syrupy Consistency: The surrounding masala is thick, dark, and viscous, similar to a rich fruit compote.
Succulent: Every bite releases a burst of sweet-and-sour juice absorbed from the syrup. 

Vibrant Tok-Mitha: A dominant sweet-and-sour profile with a very mild, underlying hint of salt and spice.

Primary: Fresh Indian Olives (Jalpai) sourced from the riverine plains of Assam.
Sweetener: High-quality organic Jaggery (Gur).
Medium: A light base of pure cold-pressed Mustard Oil for preservation.
Spice Matrix: Roasted Cumin, Fennel seeds, Black Salt, and a pinch of Red Chili powder.

Duration: 12 to 18 months from the date of manufacture.
Evolution: The syrup thickens and the olive flesh becomes more candy-like as it ages in the jar.
Preservation: Naturally preserved by the high concentration of jaggery and the fruits own acidity. 

Moisture Control: Strictly use a dry spoon. Water introduction will cause the jaggery syrup to thin and potentially ferment.
Jar Type: Best stored in glass or ceramic containers to maintain flavour purity.
Environment: Store in a cool, dry place. Avoid refrigeration as it can cause the jaggery to crystallize and harden the fruit.

Vegan & Vegetarian: 100% plant-based.
Gluten-Free: No grain-based additives or thickeners.
Clean Label: No liquid glucose, artificial sweeteners, or synthetic colours used.

Geographic Source: Manufactured in Assam, India.
Sourcing: Sourced from indigenous Jalpai trees commonly found in Assamese village homesteads.

Assamese Winter Tradition: Jalpai pickling is a classic winter activity in Assam, marking the arrival of the harvest season.
Home-Style Recipe: Reflects the traditional Aitar Hatur (Grandmothers touch) style of slow-curing fruits in the sun.

Wild-Crafted Sourcing: Uses fruits from trees that grow naturally without the need for commercial fertilizers or pesticides.
Solar Energy: The curing and thickening of the syrup are primarily achieved through natural sun-drying.
Local Economy: Supports rural communities by creating a market for seasonal surplus fruits that are often underutilized.