Unadul­te­ra­ted
Orga­nic oli­ve oil

Our goal is for our cus­to­mers to be able to buy authen­tic Greek oli­ve oil. That’s why OEL is a direct link bet­ween sup­ply and demand, bet­ween pro­du­cer and con­su­mer, bet­ween Meli­ga­las and Berlin.

Detail of the 5000ml OEL canister.

What is our brand?

The OEL brand is 100% pure, self-pro­du­ced, and orga­nic extra vir­gin Koron­ei­ki oli­ve oil. “Self-pro­du­ced” means that we use orga­nic Koron­ei­ki olives that grow and thri­ve exclu­si­ve­ly on our cer­ti­fied orga­nic trees on our land in Meli­ga­las, Kala­ma­ta (home of the world-famous Kala­ma­ta oli­ve), Mes­se­nia, Greece. “Self-pro­du­ced” also means that we care­ful­ly har­vest tho­se olives by hand. We use cold extrac­tion (not cold pres­sing!) to pro­cess our OEL olives into oil in just a few hours, befo­re pou­ring the oil into our striking black canis­ters and trans­por­ting them to shop shel­ves across Europe.

With its almost 5000-year-long histo­ry, oli­ve oil is one of humanity’s most anci­ent agri­cul­tu­ral pro­ducts, which means that we’­ve been fol­lowing in some pret­ty big foots­teps for the past five years.

The three OEL founders Amadeus, Marc, and Simone on harvest bags.

Three peop­le, who could not be more dif­fe­rent, deci­de to return to their roots. We are OEL. 

More about us
Grandmother Anthoula at the harvest in the olive grove.

Pro­du­cing OEL requi­res pure­ly manu­al labor — learn how it works here.

More about our OEL
certified organic extra virgin Koroneiki olive oil in 4 canister sizes: 250, 500, 1000, and 5000ml.

Try our 12-times award-win­ning Koron­ei­ki oli­ve oil and much more

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The fla­vor

The fla­vor of the small green Koron­ei­ki oli­ve is very popu­lar wit­hin Greece due to its rich­ness and com­po­si­ti­on, ensu­ring an unbea­t­a­b­ly high demand. Making up around 60% of all Greek oli­ve varie­ties, the Koron­ei­ki olive’s domi­nan­ce and the Greek people’s pre­fe­rence is clear.

The inter­ac­tion and balan­ce of geo­gra­phy and cli­ma­te in the Mes­se­nia regi­on of the Pelo­pon­nese plays a spe­cial role in OEL’s fla­vor. And fla­vor is what makes it worthwhile to buy this Greek extra vir­gin oli­ve oil. The region’s abo­ve-men­tio­ned interaction/​balance invol­ves moun­tains, oce­ans, mine­ral and cal­ca­re­ous soils, tog­e­ther with strong sun, rain, and typi­cal coas­tal winds, crea­ting a spe­cial form of robust­ness and sere­ni­ty. Our oli­ve trees share the­se pro­per­ties. Tole­ra­ting a cli­ma­te ran­ging from +40 °C to ‑15 °C, our Koron­ei­ki olives demons­tra­te this every year and thus acqui­re an unmistaka­b­ly rich fla­vor. This fla­vor is defi­ned by nuan­ces of citrus fruits and nuts and cul­mi­na­tes in our acid-green natu­ral cloudiness.

Kala­ma­ta, the capi­tal of the Greek oli­ve harvest

Our idea was not just to buy Greek oli­ve oil and then sell it, but rather to buy our own land and grow our own olives. In 2014, we deci­ded to go for it. We wan­ted to be able to con­trol the ent­i­re pro­duc­tion chain. And not in Les­bos or Cre­te, as is often the case, but in Kala­ma­ta. Kala­ma­ta, the capi­tal of the Mes­se­nia regi­on of the Pelo­pon­nese, is not only our (second) home, but also the home of mil­li­ons of oli­ve trees of dif­fe­rent varie­ties. The regi­on is con­si­de­red to be the most important oli­ve-gro­wing area in Greece, ahead of islands like Cre­te and Lesbos.

Around Kala­ma­ta, not far from his­to­ric Spar­ta, count­less varie­ties of olives have been grown at various levels for thousands of years. As descri­bed abo­ve, the Koron­ei­ki oli­ve stands out from among the dif­fe­rent oli­ve varie­ties. It is grown, pro­ces­sed, and sold by most far­mers. And that inclu­des OEL, at a cer­ti­fied orga­nic level and with a volu­me of 100,000 liters per year.

With this year’s har­vest, which was the best so far, you have the chan­ce to buy authen­tic Greek oli­ve oil. The OEL har­vest takes place once a year, usual­ly at the begin­ning of Novem­ber. Then, our olives make their way from the tree to our canis­ters. When choo­sing the pack­a­ging, we deli­ber­ate­ly avoided using glass bot­t­les becau­se bot­t­les — no mat­ter how dark the glass is — are not UV-insu­la­ting and the­re­fo­re can­not pro­tect the con­tents. Tin­pla­te insu­la­tes against tem­pe­ra­tu­re and UV, thus pre­ser­ving the rich­ness of the oli­ve oil’s com­pon­ents. Try Greece’s favo­ri­te coo­king oil!

Panorama view across the valley of the Andania und Meligalas municipalities.

“Marc and Amadeus are school friends. After graduating from high school, they came up with the crazy idea of buying an olive grove with 350 trees in the hometown of Amadeus’ grandparents and importing the oil they produced to Berlin. Later, they were joined by the Italian Simone. They leased further olive groves and cooperated with local farmers. From the pallet to the processing, the money stays in Greece. At first they were ridiculed, now they are taken seriously. The three of them may be newcomers to the oil business, but they know the Berlin market. Their oil is certified organic. And they are breaking new ground."

"Grandma Anthoula, 72, makes no secret of the fact that the work under the olive trees is going too slowly for her liking. Every day at the harvest counts, every rainy day also requires a compulsory break. Her grandson Amadeus, who grew up in Berlin and spent his childhood holidays here in the region, does not have to translate in order for the message to reach us. We are talking too much, we weren't in the grove with the trees at sunrise, and we are enjoying lunchtime too much, sitting sweatily between the trees on sacks full of olives and eating Greek lamb with rice. But on our last day at work, Anthoula will also smile, talk conciliatorily about how nice it is to work with so many young Germans and say: "The trees and the olive oil are sacred."

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