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Why O.E.L.

100% Koroneiki – single varietal, one farm, one oil

635 mg/kg polyphenols – laboratory-confirmed

Cold extracted below 27 °C – Acidity below 0.3 %

The Elias Family, Andania – Origin with a Name and Face

Award-Winning – NYIOOC & London Olive Oil Awards

LAB TESTED

We don't claim anything. We show it.

Every harvest is independently analyzed in the lab – and we publish the results. Origin, vintage, mill: everything documented.

Acidity: below 0.3% (EU limit: 0.8%)
Polyphenols: 635 mg/kg
Extraction: cold, below 27 °C
Grade: Extra Virgin, Organic

The difference is on the label.

O.E.L.

A farm, a harvest, a mill – The Elias Family, Andania
100% Koroneiki, single-varietal, organic
Acidity below 0.3%, 635 mg/kg polyphenols
Each analysis published, vintage declared
Hand-harvested, cold-extracted below 27°C

Industrial olive oil

Blends from multiple countries and harvest years
Unknown Blends
Goal: Just meet the EU limit
No viewable analytics
Automated, yield-optimized
ONE FARM, ONE OIL 635 MG/KG POLYPHENOLS COLD-PRESSED HAND-PICKED LAB ANALYSES PUBLISHED ONE FARM, ONE OIL 635 MG/KG POLYPHENOLS COLD-PRESSED HAND-PICKED LAB ANALYSES PUBLISHED
HARVEST

Hand-harvested.

The Elias family's Koroneiki olives are harvested early, when aroma and polyphenols are at their highest. No machines between tree and mill.
COMPRESSION

Cold extracted under 27 °C.

Just hours after harvesting, in our own mill. This preserves 635 mg/kg of polyphenols and an acidity of less than 0.5% – laboratory-confirmed.
ORIGIN

Without intermediaries.

One region, one harvest, one mill. We buy directly, pay above market price, and publish every analysis. Full transparency instead of an anonymous supply chain.

Why is your olive oil more expensive than supermarket olive oil?

Because we do not 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 several countries and harvest years.

Good olive oil isn't 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 this is really true – and not just marketing?

Skepticism is appropriate. That's why we focus on traceability instead of promises:

– published laboratory analyses

– clearly declared origin & vintage

– documented harvest & mill

– thousands of genuine customer reviews over the years

Hi, we're Simo & Clara.

A personal message from us

O.E.L. was not born from a marketing concept, but from a very simple feeling:

We wanted to offer olive oil in a way that we would use it ourselves – honest, traceable, and without shortcuts.

We know that olive oil is polarizing.

Many of you have your own oil from Italy, Greece, or Spain – others only know olive oil from the supermarket. Both are realities.

Our goal is not to say: "Only we make good oil."

Our goal is to show how ours is made:

one region, one harvest, one mill, current laboratory analyses – and nothing that needs explaining because it was hidden.

If you have questions, doubts, or are critical: that's good.

That's exactly why we've laid everything bare.

In the end, you should decide if the oil is right for you – not us.

Thank you for taking the time to look closer.

Simo & Clara

Transparency is not a claim. It's an invitation - read more

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