OEL stands for 100% pure Greek virgin organic extra virgin olive oil.
Our oils are single-varietal: We exclusively process the Koroneiki variety.
The harvest is done by hand.
We actively participate in the harvest and production every year, because we
They want to have and control the entire production chain themselves.

The Koroneiki olives for oil grow near Andania, a small town.
Village near Kalamata. Our partner's state-of-the-art olive oil mill is also located here.
Iliad.

The region around Kalamata is considered the most important olive growing area.
Greece. Olives have been cultivated here for millennia.

Besides the Kalamon (or Kalamata) eating olive, the Kalamon olive is also used for oil production.
small green variety Koroneiki cultivated.

For good reason: the stony, hilly landscape, the hot summers
and mild winters demand a lot of resilience from the trees and the farmers and
Calmness is key. These are ideal conditions for the highly aromatic,
slightly bitter Koroneiki olives.

There are strict legal regulations governing the labeling of olive oils.
Extra virgin olive oil (also called extra vergine / extra virgin ) refers to the highest quality grade.

What does that mean in concrete terms?

1. A temperature below 27°C is mandatory throughout the entire production process . This is important to protect the beneficial components. Only under this condition may olive oil be labelled as cold-pressed or cold-extracted and extra virgin .

2. The oil has no organoleptic (i.e., perceptible to the senses) defects.
The taste is fruity.

3. The olive oil has an acidity level below 0.8% .

By the way:
Our olive oils typically have an acidity level of 0.35% to 0.5% - depending on the harvest year and time of harvest.

Single variety means that only olives of one variety are used for oil production - in our case the Koroneiki variety.

There are more than a thousand olive varieties worldwide. And most olive oils on the market are blends, meaning mixtures of oils from different olive varieties, often unfortunately also of different quality grades.

Our olives come exclusively from traditionally farmed areas
Groves in the Kalamata region that are harvested by hand during the day.

No bird or any other creature larger than a fingernail will be harmed here. We strictly reject industrial cultivation methods with fully automatic night-time harvesting, which can kill sleeping birds.

There are two methods to extract oil from olive mash, i.e., solids.
To separate liquids and oils from water: by pressing or by
Extraction by centrifuge. This is where it is decided whether an olive oil is of the highest quality.
It is produced by cold pressing or cold extraction .

The press presses the mash between mats and the centrifuge extracts it.
The oil is extracted from the mash at several thousand revolutions per minute.
Centrifugation has been proven to be the gentlest method for processing olives after harvesting.
to process.

We use cold extraction via a decanter centrifuge. Then...
Our oil is immediately filled into large stainless steel tanks with UV and temperature insulation.
from which we fill our bottles and canisters as needed.

Advantages of the canister:
- Airtight and opaque - two very important criteria for preserving the valuable ingredients
- Tinplate is very easy to recycle. Because it is magnetic, it can be easily fished out in sorting facilities and has one of the highest recycling rates of all packaging (91.1% in 2019, compared to 83.4% for glass).
The canister has a very low weight and, thanks to its rectangular shape, can be packed efficiently. This saves fuel on the long journey from Kalamata to Berlin.

Advantages of the glass bottle:
- She looks great!
- It is easy to open and close.
- It has a dosing spout.
Last but not least: It can be refilled and reused.