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

Price 6,30
Includes 7% MwSt. DE reduced-rate
plus shipping
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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!