This page is here so you do not have to take the label's word for it. Below is how our oils and ghee are actually made, what we test, and what we will not claim.
FSSAI Licence No. 21223168000075
Where it is made
Rulife is run from Karwar, on the Karnataka coast. The oils are pressed in traditional wooden ghani units and the ghee is made in a small bilona kitchen. These are not large plants, which is both the point and the limit: small batches, slow methods, and a ceiling on how much we can make in a month.
How the oils are pressed
Clean seed goes into a wooden ghani (also called kolhu, or Mara Chekku in the south) that turns slowly enough to crush rather than grind. Speed is what creates heat, so the press is kept deliberately slow and the oil leaves it barely warm — below roughly 40°C.
After that it settles, is filtered once through cloth, and is bottled. There is no refining stage, because there is nothing to correct: no solvent to strip out, no smell to mask, no colour to bleach. The trade-off is yield. A ghani leaves oil behind in the cake that a high-heat expeller with a hexane wash would force out, and that lost yield is most of why cold pressed oil costs what it does.
What this means in the bottle: mustard that stings your nose, groundnut that smells roasted, coconut that sets solid in winter. If an unrefined oil smells of nothing, it has been deodorised.
How the ghee is made
Whole milk from indigenous desi cows is set into curd. The curd is hand-churned to makkhan, and the makkhan is simmered slowly until the solids separate and the fat runs clear. That is the bilona method.
The step that matters is the culturing. Almost all commercial ghee skips it — cream is separated from milk by centrifuge and boiled directly, which is faster and cheaper. Culturing is what builds the butyric acid and the aroma, and it is the first thing dropped when cost is the priority.
It takes 25 to 30 litres of milk to make one kilogram of ghee this way. That ratio, not branding, is what sets the price.
What we test
- Every batch is lab tested before it is packed.
- FSSAI certified under licence 21223168000075.
- No additives, no preservatives, no blending. What goes into the ghani is seed; what comes out is oil.
Packing and dispatch
Orders are dispatched within 0–1 working days. Unrefined oils and bilona ghee contain no preservatives, so we pack in sizes meant to be finished within a few months rather than the largest container we could fill — 1 L and 2 L for the oils, 110 ml to 1 L for the ghee.
Shipping is free above ₹599, COD and UPI are accepted, and there is a 5-day return window.
What we will not claim
We think this matters as much as the rest of the page.
- Cold pressed oil is not a medicine. It is better oil, with the nutrients refining removes still in it.
- Ghee is not a weight-loss food. It is calorie dense, and portion size matters.
- Coconut oil is around 90% saturated fat. The MCT research is interesting; it is not a licence to pour.
- Where the evidence is thinner than the marketing in our category, we say so in our blog rather than repeating the claim.
Questions
If something here is not specific enough, ask us — contact us and the same team that packs the orders will answer. You can also read more about the products in the cold pressed oil range and the A2 desi cow ghee collection.
