Oils made for anyone who cooks.
Caledon takes its name from a village that sounds like home—a syllable-close echo of Kahledhon—so the label carries a map more than a mark. The mountains and wind corridors here shape the microclimate that shapes the seed, which, in turn, shapes the oil; the land writes the recipe, and we keep the handwriting intact.
Caledon takes its name from a village that sounds like home—a syllable-close echo of Kahledhon—so the label carries a map more than a mark. The mountains and wind corridors here shape the microclimate that shapes the seed, which, in turn, shapes the oil; the land writes the recipe, and we keep the handwriting intact.
Why We Press
Kahledhon, Satara, Maharashtra
Good food begins before the flame—so we press close to the field, in Kahledhon, Satara, where wind and ridges shape the seasons and the seeds. Wood cold-pressed on traditional ghanis, our oils stay fresh, aromatic, and naturally full-bodied—no bleaching, no deodorizing, just the crop speaking clearly.
Oils made for anyone who cooks.
What We Choose
Only organically grown groundnut, sesame, coconut, and mustard from our own farms and partner plots, harvested at peak and handled slow. Guided by certified botanists, we protect soil life, varietal character, and the nutrients that make oils feel clean and finish light.
Where We Began
Two friends, raised between fields and windmills, set out to make oils worthy of the place that raised us. Caledon is our way of returning to first principles: patience, provenance, and pressing as a craft—not a shortcut.
What You Take Home
Traceable batches, seasonal nuance, and honest flavour that cooks gently and digests easy. From seed to seal, every step is close to source—so what reaches your kitchen is precisely what the land intended
The best seeds make the best oil.
Choosing the right seed matters — and at Caledon, we rely only on the highest-quality, organically grown varieties.
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