OEL Pesto 180 g
The 180g jar, filled with a pesto made from single-origin certified organic Kalamata olives. Elevated with self-harvested, single-origin, certified organic extra virgin Koroneiki olive oil, fine salt, garlic, oregano, and vinegar.
Olive products — What does OEL offer?
The OELIVES, together with the OELPASTE, are considered the first extension of the olive products of OEL since its foundation. The flavorful interplay, consisting of a slightly salty note, pleasantly bitter nuances and a fine spiciness, makes these olives a versatile companion.
Thus, they are ideal for refining all kinds of dishes. Whether they are baked, fried or eaten raw is equally within the realm of possibility and a matter of taste.
A little side note: Our small green olives and dark purple olives are particularly cooperative when they meet our OEL during refining. The two are united by an intimate friendship. Virtually from the tree to the plate.
Manufacturing process for our olive products
The Kalamata and Chalkidiki olives for our olive products grow and thrive exclusively on organic certified trees in the Peloponnese in Greece. From these trees, they are carefully but arduously harvested by hand before being packed into crates and brought to the processing plants. All operations during the harvest and processing are conducted in a such a way as to protect the fruit and so to maintain the variety of flavours of the green and dark purple olives.
In the processing plants, the olives are sorted according to size and variety, brought by conveyer systems to be washed, then stored in large tanks. These tanks are filled with a special brine. The fermenting of the olive products in the brine lasts for around six months. After this time, the olives are again selected and checked. Finally, the olives are finished with herbs and poured into our jars.
From bitter fruit to tasty temptation
In contrast, the traditional processing of the olives was still done exclusively by hand. The olives, which were harvested by the thousands, had to be laboriously washed, cleaned, scarified, optionally pitted, and finally pickled. Then, as now, the process of soaking the olives in brine, wine vinegar, and/or olive oil ensured the removal of the naturally bitter substances from the olives so that the finished olive products could be enjoyed. The natural flavor of an unprocessed olive is mostly one of incomparably intensive bitterness.
Importantly: the bitterness is still a testament to the richness of the olive’s components. In particular, the phenols and polyphenols, which are beneficial for health and digestion, have a bitter taste. The goal of pickling the olives is to balance these flavor properties and so to bring out the diversity of the other natural aromas.
Olive products as an appetizer
Olives as the start of a multi-course meal: surely some of you have already experienced this. But are there deeper considerations for this than just providing the experience of firm and fresh pulp? The answer is: you bet! And it’s the same sentiment behind cult-favorite drinks like an Aperol Spritz, a Negroni, or a gin and tonic. All the drinks mentioned above, just like olives, produce one thing in particular: appetite. And are therefore also listed on the drink menus of this world as “aperitifs”.
This age-old wisdom is based on the fact that natural bitters — which are found in abundance in olive products — aid digestion, stimulate appetite and boost metabolism. So they are perfect as a culinary introduction to a rich menu.
Fun fact: The color of a food significantly influences our attitude towards it. The brain gathers experience with food during a person’s life and automatically associates color with taste. In the wake of this, the colors green and purple play particularly important roles for adults, as they are associated with concepts such as health and cell protection. Our green olives and dark purple olives benefit particularly from these associations — because “the eye eats with you”.