OELdust Kalamata 70 g
➤ 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.
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.
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”.