Gril­led OELives 170 g


➤ Gril­led green olives
➤ With herbs and bukovo
➤ For snacking and salads

Gril­led orga­nic cer­ti­fied Chal­ki­di­ki olives, mari­na­ted with vir­gin oli­ve oil, sea salt, gar­lic, vine­gar, herbs and buko­vo, 170 g

Price 5,90
Includes 7% MwSt. DE reduced-rate
plus shipping
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Gril­led green olives, marinated

A spi­cy treat!
Lar­ge green Chal­ki­di­ki olives are gril­led, mari­na­ted in herbs, buko­vo and gar­lic and then vacu­um sealed.

The slight­ly smo­ky note, plea­s­ant­ly bit­ter nuan­ces from the oli­ve and inten­se fla­vours from the mari­na­de, make the­se olives a uni­que accom­p­animent to many dis­hes. But they also stand well on their own.

A litt­le side note: Our Greek olives are par­ti­cu­lar­ly plea­sed when they meet our Greek OIL. The two share an inti­ma­te friendship. From the tree to the pla­te, so to speak.

Gril­led green olives* (95%), sea salt, vine­gar*, vir­gin oli­ve oil* (0.4%), thy­me*, ore­ga­no*, gar­lic*, rose­ma­ry*, bucovo* **.

*From con­trol­led orga­nic cultivation

** Buko­vo is a spi­cy pep­per varie­ty from the regi­on of Mace­do­nia. It was used the­re in tra­di­tio­nal cui­sine, had almost fal­len into obli­vi­on and is cur­r­ent­ly being redis­co­ve­r­ed throughout Greece.

OEL Berlin Award Signet

Lon­don Inter­na­tio­nal Table Oli­ve Com­pe­ti­ti­on 2021

1x Sil­ver

griechisches olivenoel nativ extra
Bio Olivenöl extra nativ aus Griechenland

Manu­fac­tu­ring pro­cess for our oli­ve products

The Kala­ma­ta and Chal­ki­di­ki olives for our oli­ve pro­ducts grow and thri­ve exclu­si­ve­ly on orga­nic cer­ti­fied trees in the Pelo­pon­nese in Greece. From the­se trees, they are care­ful­ly but arduous­ly har­ve­s­ted by hand befo­re being packed into cra­tes and brought to the pro­ces­sing plants. All ope­ra­ti­ons during the har­vest and pro­ces­sing are con­duc­ted in a such a way as to pro­tect the fruit and so to main­tain the varie­ty of fla­vours of the green and dark pur­p­le olives.

In the pro­ces­sing plants, the olives are sor­ted accord­ing to size and varie­ty, brought by con­vey­er sys­tems to be was­hed, then stored in lar­ge tanks. The­se tanks are fil­led with a spe­cial bri­ne. The fer­men­ting of the oli­ve pro­ducts in the bri­ne lasts for around six mon­ths. After this time, the olives are again selec­ted and che­cked. Final­ly, the olives are finis­hed with herbs and pou­red into our jars.

From bit­ter fruit to tas­ty temptation

In con­trast, the tra­di­tio­nal pro­ces­sing of the olives was still done exclu­si­ve­ly by hand. The olives, which were har­ve­s­ted by the thousands, had to be labo­rious­ly was­hed, clea­ned, sca­ri­fied, optio­nal­ly pit­ted, and final­ly pick­led. Then, as now, the pro­cess of soa­king the olives in bri­ne, wine vine­gar, and/​or oli­ve oil ensu­red the remo­val of the natu­ral­ly bit­ter sub­s­tan­ces from the olives so that the finis­hed oli­ve pro­ducts could be enjoy­ed. The natu­ral fla­vor of an unpro­ces­sed oli­ve is most­ly one of incom­pa­ra­b­ly inten­si­ve bitterness.

Import­ant­ly: the bit­ter­ness is still a tes­ta­ment to the rich­ness of the olive’s com­pon­ents. In par­ti­cu­lar, the phe­nols and poly­phe­nols, which are bene­fi­cial for health and diges­ti­on, have a bit­ter tas­te. The goal of pick­ling the olives is to balan­ce the­se fla­vor pro­per­ties and so to bring out the diver­si­ty of the other natu­ral aromas.

Oli­ve pro­ducts as an appetizer

Olives as the start of a mul­ti-cour­se meal: surely some of you have alrea­dy expe­ri­en­ced this. But are the­re deeper con­si­de­ra­ti­ons for this than just pro­vi­ding the expe­ri­ence of firm and fresh pulp? The ans­wer is: you bet! And it’s the same sen­ti­ment behind cult-favo­ri­te drinks like an Ape­rol Spritz, a Negro­ni, or a gin and tonic. All the drinks men­tio­ned abo­ve, just like olives, pro­du­ce one thing in par­ti­cu­lar: appe­ti­te. And are the­re­fo­re also lis­ted on the drink menus of this world as “ape­ri­tifs”.

This age-old wis­dom is based on the fact that natu­ral bit­ters — which are found in abundance in oli­ve pro­ducts — aid diges­ti­on, sti­mu­la­te appe­ti­te and boost meta­bo­lism. So they are per­fect as a culi­na­ry intro­duc­tion to a rich menu.

Fun fact: The color of a food signi­fi­cant­ly influ­en­ces our atti­tu­de towards it. The brain gathers expe­ri­ence with food during a person’s life and auto­ma­ti­cal­ly asso­cia­tes color with tas­te. In the wake of this, the colors green and pur­p­le play par­ti­cu­lar­ly important roles for adults, as they are asso­cia­ted with con­cepts such as health and cell pro­tec­tion. Our green olives and dark pur­p­le olives bene­fit par­ti­cu­lar­ly from the­se asso­cia­ti­ons — becau­se “the eye eats with you”.

Gabrie­le E. aus Bremervörde

(Oli­ven) — Oel ist her­vor­ra­gend!! Kon­zept hat uns begeistert!
Bestel­len immer wie­der gern!!