OEL­dust Kala­ma­ta 70 g

6,30

➤ Kala­ma­ta olives, vine­gar, salt — not­hing else!
➤ Dried and shred
➤ For crea­ti­ve cooks

OEL — dust? Yes!
OEL­dust are the most deli­cious Kala­ma­ta olives, first dried, then shred.
This varie­ty of Kala­ma­ta olives is espe­cial­ly sui­ta­ble for dus­ting pas­ta, scram­bled eggs and salads. Or you can gar­nish des­serts with dark cho­co­la­te with OEL­dust Kalamata.

Price 6,30
Includes 7% MwSt. DE reduced-rate
plus shipping
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OEL­dust from Kala­ma­ta olives

We have been puz­zling for a long time about what to call this abso­lute­ly new and uni­que pro­duct. It is a rela­tively fine pow­der that tas­tes like olives. No won­der, sin­ce it is made from olives. Kala­ma­ta olives for sprinkling? Dried oli­ve tape­na­de? OELdust!

For OEL­dust, Kala­ma­ta olives are pit­ted, mari­na­ted in vine­gar, dried and then crus­hed to make a very aro­ma­tic oli­ve pow­der that can be sprinkled.

OEL­dust is per­fect for refi­ning all kinds of dis­hes. Let your ima­gi­na­ti­on run wild! Sprink­le OEL dust on sand­wi­ches, salads or herb curd. Stir OEL dust into dres­sing or bread dough. Mix OEL dust with OEL and drizz­le the mix­tu­re over your vege­ta­bles. Experiment!
We look for­ward to going on a jour­ney of dis­co­very with you.

By the way, thanks to the mini­mal ingre­dient list (the­re real­ly are only three! pie­ces), OEL­dust Kala­ma­ta is a per­fect clean eating product.

Ingre­dients:
Kala­ma­ta olives*, sea salt, vinegar*.

*From con­trol­led orga­nic cultivation

Clean Eating and our OEL­dust from Kala­ma­ta olives

Behind the term Clean Eating is the idea that food should be as litt­le pro­ces­sed as pos­si­ble and con­tain as few addi­ti­ves as possible.
Our OEL­dust with its three ingre­dients comes very clo­se to this idea. The OEL­dust from Kala­ma­ta olives con­tains only the most necessa­ry ingre­dients to make Kala­ma­ta olives edi­ble and dura­ble: salt and vinegar.

Like all OEL pro­ducts, OEL­dust from Kala­ma­ta olives does not con­tain fla­vour enhan­cers, aro­mas, pre­ser­va­ti­ves, colou­rings or sugar, and in this case even herbs and spices.
Becau­se OEL­dust its­elf is the spi­ce of life and the salt in the soup.
Let yourself be sur­pri­sed at how ver­sa­ti­le and fla­vour­ful such a simp­le and “clean” pro­duct can be!

Pro­duc­tion pro­cess of our oli­ve products

The Kala­ma­ta olives for our oli­ve pro­ducts grow and thri­ve on exclu­si­ve­ly cer­ti­fied orga­nic trees in the Pelo­pon­nese, Greece. They are har­ve­s­ted by hand from the­se same trees 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 then sor­ted accord­ing to 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 six mon­ths befo­re they are pro­ces­sed fur­ther. Only at the end are the olives mari­na­ted in vine­gar or with herbs.

For the OEL dust, the next step is dry­ing and crushing.

Oli­ve pro­ducts as appetisers

Olives as the start of a mul­ti-cour­se meal: surely some peop­le have alrea­dy expe­ri­en­ced this. But is the­re a deeper rea­son for this than just the expe­ri­ence of the firm and fresh fle­sh of the fruit? The ans­wer is: and how! And it is the same thoughts that are behind drinks that have beco­me cult, such as an Ape­rol Spritz, a Negro­ni or a Gin Tonic. All the­se drinks, just like olives, crea­te one thing in par­ti­cu­lar: appe­ti­te. And that’s why they are also lis­ted as “ape­ri­tifs” on the drink menus of this world.

This cen­tu­ries-old know­ledge is based on the fact that natu­ral bit­ter sub­s­tan­ces — which are con­tai­ned in abundance in oli­ve pro­ducts — pro­mo­te diges­ti­on, sti­mu­la­te the appe­ti­te and boost the meta­bo­lism. They are the­re­fo­re an excel­lent culi­na­ry intro­duc­tion to a rich menu.

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