What does the brand stand for?

Under the OEL brand, we pro­du­ce our own orga­nic oli­ve oil and sell excel­lent and inno­va­ti­ve orga­nic oli­ve-rela­ted products.

OEL wants you to be able to buy spe­cial Greek orga­nic oli­ve pro­ducts of the hig­hest qua­li­ty at fair prices. 
OEL sees its­elf as a direct bridge bet­ween pro­du­cers and con­su­mers, bet­ween Kala­ma­ta and Ber­lin.

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

Try now our award win­ning Koron­ei­ki oli­ve oil and much more

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Orga­nic extra vir­gin oli­ve oil from Greece

The OEL brand stands for 100% pure Greek orga­nic extra vir­gin oli­ve oil Koron­ei­kivarie­ty. The olives grow on our own trees and tho­se of our local part­ner in Kalamata/​Messenien/​Greece. All gro­ves are har­ve­s­ted by hand. We take an acti­ve part in the har­vest and pro­duc­tion every year. You can find out more about the har­vest and pro­duc­tion below.

With a histo­ry dating back almost 5000 years, oli­ve oil is one of the oldest agri­cul­tu­ral pro­ducts known to man­kind — and with our OEL oli­ve oil began the sto­ry of Tha­las­sa

Not just buy­ing Greek oli­ve oil and then sel­ling it, but buy­ing our own land and cul­ti­vat­ing our own olives – that was our idea and that’s what we deci­ded to do in 2015. »»You can find out more about our sto­ry here.

We wan­ted to have the ent­i­re pro­duc­tion chain in our own hands and thus be able to con­trol it. Kala­ma­ta, the capi­tal of the Mes­s­i­nia regi­on in the Pelo­pon­nese, is not only our (second) home, but also that of mil­li­ons of oli­ve trees. The regi­on is con­si­de­red the most important oli­ve-gro­wing area in Greece, in front of islands such as Cre­te or Les­bos. They have been cul­ti­va­ted around Kala­ma­ta for thousands of years. 



The most important regio­nal oli­ve varie­ty is the Koron­ei­ki olive..
With good rea­son: The tas­te of the small green Koron­ei­ki oli­ve is legen­da­ry and its com­po­si­tio­nis unsur­pas­sed. Wit­hin Greece, Koron­ei­ki oil is not without rea­son the most popu­lar oli­ve oil.

But the geo­gra­phy and cli­ma­te of the Mes­se­nia regi­on also play a decisi­ve role in the tas­te of OEL oli­ve oil. The moun­tain­ous regi­on, which is very hot in sum­mer, extre­me­ly dry and rocky, deman­ds a lot of robust­ness and com­po­sure from the trees and the far­mers. The result is an oli­ve oil with fla­vors of citrus fruits and nuts.

Pro­du­cing OEL means pure manu­alwork.
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.


This is how we har­vest our olives

The oli­ve har­vest, which takes place in the Mes­s­i­nia regi­on every Novem­ber and Decem­ber, is a com­plex, plan­ning and labor-inten­si­ve pro­cess. During har­vest, the days begin at sun rise and end at sunset.
But when is the opti­mal time for the oli­ve harvest? 
As the year draws to a clo­se, we clo­se­ly moni­tor the degree of ripeness of the olives in order to catch the right har­vest time for the best tas­ting oli­ve oil. The degree of ripeness of an oli­ve can be reco­gni­zed by its size, sur­face ten­si­on and color. In our case, the color deve­lo­p­ment of the Koron­ei­ki olives turns the young, green fruits into dark pur­p­le olives. Howe­ver, the har­vest takes place befo­re the fruits are ful­ly ripe.



During har­vest, we work our way from tree to tree through out the gro­ve. First lar­ge fine-mes­hed nets are spread under the tree. The­se nets catch the strip­ped olives and pre­vent them from sim­ply fal­ling to the ground.

If the nets are pla­ced in the right way, har­ve­s­ting starts: 
One per­son clim­bs into the tree­top and starts cut­ting out lar­ger bran­ches with strong ver­ti­cal shoots which will bear none to litt­le fruit and obst­ruct light to fil­ter through. Har­vest and tree prun­ning is car­ri­ed out simul­ta­ne­ous­ly. Oli­ve trees usual­ly bear fruit every two years. So pru­ning gives the oli­ve tree the right growth signals, ven­ti­la­tes it and allows maxi­mum light to enter all around. .

To get the olives off the cut bran­ches they are eit­her bea­ten by hand or held in a kind of “com­bing machi­ne”. In this, com­bing machi­ne, rol­lers with rub­ber knobs rota­te at several thousand rota­ti­ons per minu­te. The­se strip the olives from the branch. he remai­ning har­vest workers work with the vibra­ting rakes, which are up to four meters long. This is the har­dest part of the oli­ve har­vest. With tho­se shaking rakes, we shake the olives off the bran­ches. Branch by branch.
The very small Koron­ei­ki olives are not picked indi­vi­du­al­ly, but “raked” from the bran­ches.

Once an oli­ve tree has been com­ple­te­ly har­ve­s­ted, bran­ches and lea­ves are remo­ved from the nets and the olives pou­red into sacks. 

And on to the next tree! We har­vest the olives from the first to the last ray of sunshi­ne.

Grandmother Anthoula at the harvest in the olive grove.

Hand­ma­de is tru­ly the key and we mean it in the true sen­se of the word For OEL, we go bey­ond the requi­re­ments of the Euro­pean orga­nic cer­ti­fi­ca­te. We do all the land main­ten­an­ce and har­ve­s­ting tasks by hand. Weed­ing, cut­ting the trees, fer­ti­li­zing the soil, pain­ting the tree trunks with lime paint and har­ve­s­ting the olives it is all done by hand at OEL.

Indus­tri­al agri­cul­tu­re, dri­ven by com­pe­ti­ti­on, time and pri­ce pres­su­re ope­ra­tes super-inten­si­ve cul­ti­va­ti­on and ful­ly auto­ma­ted har­ve­s­ting. Super-inten­si­ve cul­ti­va­ti­on means that the oli­ve trees are lined up tight­ly for opti­mal use of the area and are redu­ced to bush size for ful­ly auto­ma­ted har­vest through tar­ge­ted, regu­lar trim­ming. So-cal­led stilt trac­tors dri­ve over the small trees for the har­vest. The­se trac­tors are tal­ler than the “trees”. They grab the trunk with their grip­ping arms and shake the olives out of the tree. At the same time, huge brush arms dri­ve through the shaken tree and wag the remai­ning olives out of the bran­ches. Such har­ve­s­ting cau­ses las­ting dama­ge to the oli­ve tree and cau­ses other, ever-incre­a­sing pro­blems in the eco sys­tem such as bird deaths.

The uni­que power, strength and indi­vi­du­al growth form of the mythi­cal oli­ve tree is lost in the­se indus­tri­al plantations. 
We don’t want that. 


We would be not­hing without Ili­as, our part­ner in Greece. He is the mas­ter of the oli­ve oli mill. Usual­ly until late at night.

This is how we pro­du­ce OEL Orga­nic Extra Vir­gin Oli­ve Oil

At the end of each day, during the often week-long oli­ve har­vest, the har­vest sacks are picked up by collec­tively orga­ni­zed trac­tors and taken to the oil mill.
After the har­vest,
time is of the essence: in order to pre­ser­ve the rich ingre­dients of the oli­ve, it is important that oil is pro­du­ced from the har­ve­s­ted olives wit­hin a few hours. Other­wi­se the olives are in dan­ger of oxi­di­zing or brea­king in the hea­vy har­vest sacks. That’s why our day’s work is always pro­ces­sed on the same evening.

In the oil mill, the olives are sie­ved, sepa­ra­ted from bran­ches and lea­ves and then was­hed — while the exhaus­ted, unwa­s­hed har­vest workers look proud­ly at their har­vest after a hard day har­ve­s­ting the olives.


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 deci­des 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 the cen­tri­fu­ge at several thousand revo­lu­ti­ons per minu­te and then immedia­te­ly bot­t­led in a UV and tem­pe­ra­tu­re-insu­la­ting man­ner. The cen­tri­fu­ge is pro­ven to be the gent­lest way to pro­cess olives after har­vest.

Import­ant­ly, the ent­i­re pro­ces­sing plant must be coo­led down 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 may oli­ve oil be descri­bed as “cold-pres­sed” or “cold-extrac­ted” and thus “extra vir­gin”.

Ano­t­her cru­cial fac­tor in both the oli­ve har­vest and in the pro­duc­tion of the oli­ve oil is the avo­id­ance of con­ta­mi­na­ti­on. Impu­ri­ties can nega­te all the efforts out­lined abo­ve and can be detec­ted in both che­mi­cal and sen­so­ry ana­ly­sis. Con­ta­mi­na­ti­on can be cau­sed by:

  • wrong har­ve­s­ting mate­ri­als — use of nylon bags ins­tead of can­vas bags
  • when using machi­nes, espe­cial­ly old machi­nes
  • due to fer­ti­li­zers or pesti­ci­des
  • insuf­fi­ci­ent or incor­rect clea­ning of the pro­ces­sing plants befo­re and during pro­duc­tion

In order to avoid con­ta­mi­na­ti­on, we exclu­si­ve­ly use sus­tainab­le mate­ri­als ‚for har­ve­s­ting and pro­ces­sing, wewe har­vest by hand rely on our pro­duc­tion part­ner Ili­as and his sta­te-of-the-art pro­ces­sing plant.