OEL Pes­to 180 g

5,40

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.

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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”.