OELdust Mix 70 g
➤ Green and Kalamata olives, spices, salt
➤ Dried and ground
➤ For cooking and refining
For OELdust Mix, green and Kalamata olives are marinated, dried and crushed.
You can use OELdust like any other spice mix, even the salt is already in it. Perfect with grilled meat, on oven vegetables, and an extra kick on garlic bread
Olives as a spice
OELdust Mix is olive powder with salt and spices. The perfect universal seasoning for all your dishes:
Mixed with OEL as a pesto, as a salad seasoning, for olive butter — there are no limits to your imagination.
For OELdust, the Greek olives are pitted, marinated in vinegar, dried and then crushed to produce a very aromatic olive powder that can be sprinkled.
OELdust Mix is the spiciest of our three varieties (other varieties: OELdust Kalamata and OELdust Green).
It consists of the following ingredients:
Green olives*, Kalamata olives*, virgin olive oil*, sea salt, oregano*, thyme*, rosemary*.
*From controlled organic cultivation
OELdust instead of salt
We thought long and hard about calling this new product olive salt, in reference to the widely used herb salt. Since olives always have to be brined to remove the bitter substances, olive products are always quite salty.
Accordingly, the application possibilities of OELdust are very similar to those of the well-known herbal salt. OELdust, that is olives as a spice, a universal spice with olive flavour.
And OELdust is also healthy!
Like all OEL products, OELdust does not contain flavour enhancers, preservatives, colourings or sugar, but it has all the positive properties of olives.
OELdust production process
The olives for our olive products grow and thrive on certified organic trees in Greece. They are harvested by hand in a gentle, but sweaty, process before being packed into crates and taken to processing facilities. During harvesting and processing, the protection of the fruit has top priority. This is the only way to preserve the full flavour.
In the processing plants, the olives are sorted by variety and size, transported via conveyors to be washed and then stored in large tanks with brine for debittering. Without this process, olives are inedible. The olives ferment for about four to six months before they are processed further. Only at the end are the olives marinated in vinegar or with herbs.
So far, this is true for all our olive products.
In the case of OELdust, a further processing step now takes place: the already marinated and seasoned olives are dried and then crushed to produce an extremely aromatic granulate that can be sprinkled.
Olive harvest in Greece
In Greece, olives are generally not harvested industrially, but by hand. Nowadays, a few aids such as power saws or automatic combs are used: the harvester combs the olives out of the branches on the tree with a vibrating rake, or the cut branch is held against a nap roller which combs the olives off and lets them roll directly into the sack via a funnel.
Industrial harvesting with robots, as is the case in Spain, is often not possible in Greece due to the topography. The olive-growing areas are usually very mountainous, rocky and stony. Often the groves are found on terraced slopes. Heavy equipment cannot even be brought there.
In addition, Greek agriculture has so far been characterised by part-time farming and independent small farmers rather than large landowners. Let’s hope it stays that way!