OEL 250 ml

7,70

The 250 ml canis­ter, fil­led with orga­nic extra vir­gin Koron­ei­ki oli­ve oil. Pro­du­ced from our own self-har­ve­s­ted 100% orga­nic Koron­ei­ki olives. The ide­al tri­al size.

Origin

Messenia, Greece, Kalamata, Meligalas

Price 7,70
Includes 7% MwSt. DE reduced-rate
plus shipping
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Bestellung, Lieferung alles unkompliziert und schnell. Das Ol ist das beste und leckerste was ich seit langem probiert habe. Hammer 🌸

Stefan G. aus Hamburg

Tolles Produkt, schnelle Lieferung. Sehr guter Kundendients - auf Anfragen wird individuell geantwortet. Danke.

Katrin s. aus Berlin

Mega lecker, schnelle Lieferung, absolut freundliche Beratung

Mehr Informationen

The brand "OEL" stands for 100% pure and self-produced extra virgin organic Koroneiki olive oil. Self-produced means that the organic Koroneiki olives used grow and thrive exclusively on their own certified organic trees on their own land in the Peloponnese, Greece, and are harvested by hand using gentle methods. By means of cold extraction, OEL's olives are processed into oil within a few hours, filled into the eye-catching black canisters instead of bottles, and then placed on the shelves of organic specialist retailers throughout Europe.

Important: unlike cold pressing, cold extraction is carried out by centrifuge. The oil is thus cold extracted by the centrifugal force and not cold pressed. This process is considered the gentlest method for producing oils like our Koroneiki olive oil.

The taste of Koroneiki olive oil

The taste of the small green Koroneiki olive is legendary for its richness and ingredient compositions. The geographical interaction and balance of the region of Messenia, in the Peloponnese, plays a particularly important role.

The situation is similar in other large and therefore important cultivation regions of the country, e.g. Crete. The said interaction/balance consists of mountains and coasts, mineral soils, as well as full sun, salty rain and stiff breezes and thus provides the perfect breeding ground for a tree and ultimately the fruit.

Our Koroneiki olive oil OEL also benefits from these conditions and thus clearly stands out from other extra virgin olive oils in terms of taste, but also thanks to very good oleic acid values. In order to prove this, OEL was submitted to numerous international olive oil competitions and, fortunately and unbelievably, received twelve awards.

OEL Berlin Award Signet

London International Olive Oil Competition 2020

1x Silver – 2x Bronze

OEL Berlin Award Signet

Athena International Olive Oil Competition 2020

1x Silver

OEL Berlin Award Signet

EVO International Olive Oil Contest 2020

 

OEL Berlin Award Signet

Berlin Global Olive Oil Awards 2020

2x Bronze

OEL Berlin Award Signet

New York International Olive Oil Competition 2020

 

OEL Berlin Award Signet

Liebling Award from the Bauer Media Group 2019

1x Gold

OEL Berlin Award Signet

London International Olive Oil Competition 2018

3x Platinum

250ml OEL canister lying in the light, surrounded by Koroneiki olives.

The dominance of the Koroneiki olive and Koroneiki olive oil

Olive oil is one of the oldest agricultural products in human history. Since more than 4000 BC, these fruits have been processed into oils, among other things. Historical findings on e.g. Crete prove this. Current estimates indicate that far more than 1000 known olive varieties have been cultivated for the production of olive oil since then. This makes olive oil not only one of the oldest, but also one of the most versatile products on the market.

Together with Italy and Spain, Greece is one of the largest and most important producing countries in the world. Interestingly, despite the fact that Greece has comparatively few inhabitants, it is also one of the most important and largest consuming countries in the world. Recent surveys put Greek per capita consumption at an incredible 21 litres per year. At this point: clear the stage for Koroneiki olive oil.

The Koroneiki olive enjoys undivided attention and the largest share on the shelves in Greece. This dominance and the preference of the Greeks can be seen very well in the clear share of approx. 60% of 100% of all olive varieties. Especially in the large cultivation regions such as Crete or the Peloponnese, olives of the Koroneiki variety are cultivated and processed into millions of tons of olive oil per year.

Orga­nic Certification

Yes Yes No

Kind of Olive

Koroneiki Koroneiki Koroneiki

Qua­li­ty Class

Extra Virgin Extra Virgin Extra Virgin

Cul­ti­va­ti­on

From our own grove From our own grove From local farmers in Andania

Matu­ri­ty Level 

Ripe and Unripe Olives Unripe Olives (called the “Agouréleo”) Ripe Olives

Har­ve­s­ting Method

Hand-harvested Hand-harvested Harvested with tools

Tree Age

Old and young
(30-400 years old)
Very old
(500-1000 years old)
Old and young
(30-400 years old)

Aci­di­ty

0,35 % 0,19 % 0,5 %

Color

Green-Yellow Green Green-Yellow

Pro­ces­sing Method

Cold extraction (processing by centrifuge. 2-phase separation decanter- GEA) Cold extraction (processing by centrifuge. 2-phase separation decanter- GEA) Cold extraction (processing by centrifuge. 2-phase separation decanter- GEA)

Pro­duct Container 

Black and white tin canister,
BPA free
High quality bottle produced by the company Mironglas,
Ultra Violet Glass
White and white tin canister,
BPA free

Par­ti­cu­la­ri­ties

Awarded twelve times at the most important olive oil competitions in the world First extraction of the year in the oil mill,
High Polyphenol content,
Limited edition,
Numbered,
Artistic design by Dimitris Tzamouranis,
Gift Box
Part of the proceeds will go back to social projects in Greece

Pur­po­se of Use

Salads, cold dishes, roasts, cooking, dips Salads, dips, cold Dishes Cooking, frying, deep-frying