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Mild Extra Virgin Olive Oil · 750 ml Squeeze Bottle · Harvest 11/2024
Cook with confidence.
Sous Chef is our mild organic olive oil for everything that gets hot: frying, braising, roasting, pasta, vegetables, everyday cooking. 100% Koroneiki, but deliberately mild – so your ingredients take center stage.
➤ Organic Mild Extra Virgin Olive Oil from Greece
➤ 100% Koroneiki – pure variety & gently processed
➤ Perfect for cooking & frying thanks to its mild flavor
➤ Cold extracted below 27 °C
➤ Acidity < 0.5%
➤ Organically certified cultivation & hand-harvesting
➤ Made in Andania / Peloponnese
➤ Now available in the large 750 ml squeeze bottle
Sous Chef – just like our Liquid Gold – comes from our partner Ilias in Andania. For over 30 years, he has practiced organic farming in harmony with flora and fauna. His olives are harvested by hand, processed immediately, and bottled in small batches.
Because cooking becomes intuitive: fewer drips, more control, faster work.
An olive oil for everyday use – but with the quality you would otherwise only find in premium oils.
GR-BIO-01

FOR COOKING & FRYING
Mild and balanced – for roasting, frying, pasta, and everyday cooking. An oil you won't ration.
FOR REFINING
Intense, peppery, raw over the finished dish – for refinements, dressings and drizzles. The final touch that makes all the difference.
Every harvest is independently lab-analyzed—and we publish the results. Origin, vintage, mill: everything documented.
View Lab Analyses



Hi, we're Simo & Clara.
O.E.L. was not born from a marketing concept, but from a very simple feeling:
We wanted to offer olive oil in a way that we would use it ourselves – honest, traceable, and without shortcuts.
We know that olive oil is polarizing.
Many of you have your own oil from Italy, Greece, or Spain – others only know olive oil from the supermarket. Both are realities.
Our goal is not to say: "Only we make good oil."
Our goal is to show how ours is made:
one region, one harvest, one mill, current laboratory analyses – and nothing that needs explaining because it was hidden.
If you have questions, doubts, or are critical: that's good.
That's exactly why we've laid everything bare.
Thank you for taking the time to look closer.
— Simo & Clara
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.
Comparison of our olive oils and supermarket olive oil
What distinguishes our olive oils from olive oil from the supermarket?
Liquid gold
Sous Chef
Supermarket olive oil
Yes
Yes
Yes No
Koroneiki
Koroneiki
Not known, mostly a blend
Native Extra
Native Extra
From extra virgin to sophisticated
Aromatic - for refining
Mild - for cooking and frying
Unknown
From the Greek village of Andania
From the Greek village of Andania
Unknown
Harvested by hand
Harvested by hand
Unknown
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