OEL’s olives grow and thrive exclusively on organically certified Koroneiki trees on our land in Meligalas, Kalamata, and Messenia in Greece. The olives are harvested exclusively by hand, including our own. Just a few hours after harvest, we extract their oil with a gentle cold press (less than 27 °C) and bottle it into insulated canisters that offer full UV protection.
For both its taste and nutritional content, the oil of the small green Koroneiki olive is renowned as one of the best in Greece and the world. 60% of all Greek olive trees are Koroneiki, testifying to this beloved cultivar’s dominance and popularity.
The olives are making their way from the trees into the canisters once a year, when the harvest ends in late November.