The OEL brand stands for 100% pure, self-produced, organic Koroneiki extra virgin olive oil. OEL is “self-produced” in two ways. First, our organic Koroneiki olives grow and thrive exclusively on organically certified trees on our own land in Meligalas, Kalamata (home of the world-famous Kalamata olive), and Messenia in Greece. Second, we carefully harvest our olives by hand. Using cold extraction (cold-pressed), these OEL olives are turned into oil in just a few hours, poured into the striking black canisters, and then placed on shelves across Europe – all so you can buy real Greek olive oil.
From our olive oil shop in Berlin-Mitte, we now supply customers all over Europe.
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.
Why, of all the cooking oils, is OEL an olive oil?
Buying Greek olive oil or just finding it in the first place - directly from the producer - can sometimes be difficult on the German market. And this is almost always the case when you want to buy cooking oils. There are too many ambiguities on the websites, labels, in the supply and retail chains, and the European Union’s guidelines are too lax. Over the years, a noticeable and demonstrable inflation has crept into the categories “virgin” and “extra virgin”. With its olive oil shop, OEL is trying to change this in a sustainable way.
OEL is an attempt to recreate traditional Greek agriculture and one of its most significant products. One of the most popular products in the world. And we want to make it possible for this world to buy unadulterated, single-origin, certified organic Greek olive oil. However, it would paint a false picture to reduce the whole idea to a single reason, motivation, or situation. Rather, a group of motivations led to the idea for OEL and its implementation. There was the plan to rescue olive oil from its place of disrepute due to mixing, diluting, and heating, and restore it to its deserved pedestal. There was the intention to jump on the ever-growing trend for nutritional awareness with an immensely important product. There was the intention to follow a millennia-old tradition and to dedicate oneself to making one of humanity’s oldest agricultural products, and thus to use our own philosophy to counter the intention of the EU's agricultural policy.
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 so often assumed, 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.
Note: when buying Greek olive oil, the origin plays an important role. It is always advisable to look for protected designations of origin or similar to avoid mixtures of different oils ending up in your shopping basket.
Around Kalamata, not far from historic Sparta, countless varieties of olives have been grown at various levels for thousands of years. As described in detail, 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.