OEL 5000 ml

The brand “OEL” stands for one hund­red per­cent pure and self-pro­du­ced orga­nic extra vir­gin Coron­ei­ki oli­ve oil. Self-pro­du­ced means that the orga­nic Coron­ei­ki olives used grow and thri­ve exclu­si­ve­ly on our own cer­ti­fied orga­nic trees on our own land in the Pelo­pon­nese, Greece, and are also har­ve­s­ted by hand using gent­le methods. Using cold extrac­tion, OEL’s olives are pro­ces­sed into oil wit­hin a few hours, bot­t­led in the eye-catching black canis­ters ins­tead of bot­t­les, and then pla­ced on orga­nic retail shel­ves across Europe.

Important: unli­ke cold pres­sing, cold extrac­tion is per­for­med by cen­tri­fu­ge. The oil is the­re­fo­re cold extrac­ted by the cen­tri­fu­gal for­ce acting and not cold pres­sed. This pro­cess is con­si­de­red the most gent­le method for pro­du­cing oils such as our Koron­ei­ki oli­ve oil.

The tas­te of oli­ve oil of Koroneiki

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 gro­wing regi­ons of the coun­try, e.g. Cre­te. Said inter­ac­tion con­sists of moun­tains and coasts, mine­ral soils, as well as full sun, sal­ty rain and stiff bree­zes, thus pro­vi­ding 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. To pro­ve this, OEL has been sub­mit­ted to nume­rous par­ti­ci­pa­ti­ons in inter­na­tio­nal oli­ve oil com­pe­ti­ti­ons and, for­tu­n­a­te­ly and incredi­b­ly, has been awar­ded twel­ve times in total, chro­no­lo­gi­cal­ly as follows:

The domi­nan­ce of 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 are now pro­ces­sed into oils, among other things. His­to­ri­cal fin­dings on e.g. Cre­te pro­ve this. Cur­rent esti­ma­tes indi­ca­te that sin­ce then far more than 1000 known varie­ties of olives are cul­ti­va­ted for the pro­duc­tion of oli­ve oils. This makes oli­ve oil not only one of the oldest, but also the most ver­sa­ti­le pro­ducts on the market.

Greece, tog­e­ther with Ita­ly and Spain, is one of the lar­gest and most important pro­du­cing coun­tries in the world. Des­pi­te the fact that Greece has a com­pa­ra­tively small popu­la­ti­on, it is inte­res­ting to note that it is also one of the most important and lar­gest con­su­mer coun­tries in the world. Recent sur­veys put Greek per capi­ta con­sump­ti­on at an incredi­ble 21 liters a year. At this point, clear the sta­ge for the Koron­ei­ki oli­ve oil.

The Koron­ei­ki oli­ve enjoys the 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 about 60% out of 100% of all oli­ve varie­ties. Espe­cial­ly in the lar­ge agri­cul­tu­ral regi­ons such as Cre­te or the Pelo­pon­nese, the olives of the Koron­ei­ki varie­ty are cul­ti­va­ted and pro­ces­sed into mil­li­ons of tons of oli­ve oil per year.