14 products
Why O.E.L.?
100% Koroneiki – single varietal, one farm, one oil
635 mg/kg polyphenols – lab-confirmed
Cold extracted below 27°C – Acidity below 0.3%
The Elias Family, Andania – Origin with a Name and a Face
Award-winning – NYIOOC & London Olive Oil Awards
We're not claiming anything. We're showing it.
Every harvest is independently laboratory-tested – and we publish the results. Origin, vintage, mill: everything documented.
The difference is in the label.
O.E.L.
Industrial olive oil
Hand-harvested.
Cold extracted below 27 °C.
No intermediaries.
Why is your olive oil more expensive than supermarket olive oil?
Because we don't sell anonymous blended oil.
Our oil comes from one region, one harvest, one mill, is freshly processed, laboratory-tested, and fairly paid.
Supermarket oil follows a different model: large quantities, blends from multiple countries and harvest years.
Doesn't good olive oil taste bitter – or is bitterness bad?
Bitterness is not a defect, but a sign of quality – especially in fresh, polyphenol-rich olive oil.
Many people confuse "bitter" with "rancid".
Our oil is peppery, fresh, and vibrant – not old or oxidized.
How do I know that's really true – and not just marketing?
Skepticism is justified. That's why we rely on transparency instead of promises:
– published laboratory analyses
– clearly declared origin & vintage
– documented harvest & mill
– thousands of genuine customer reviews over the years
Hi, we are Simo & Clara.
A personal message from us
After the washing line, the olives go into the mash tanks. A rotating cutting blade turns the olives into the so-called mash pulp in these containers. When the olive mash is ready, it either goes into the press or, as in our case, into the centrifuge. This is where it is decided whether an olive oil is cold-pressed or cold-extracted during production. The press presses and the centrifuge extracts. Our olive oil is extracted in a centrifuge at several thousand revolutions per minute and then immediately bottled with UV and temperature insulation. The centrifuge is proven to be the gentlest method for processing olives after harvest.
Important: The entire processing facility must be cooled with additional water during production. The temperature of an extra virgin olive oil must not exceed 27 degrees during its production. This is important to protect the ingredients. Only under this condition can olive oil be called “cold-pressed” or “cold-extracted” and therefore “extra virgin”.
Transparency is not a claim. It is an invitation - read more
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