Squeeze Bottle Duo – Liquid Gold 500 ml + Sous Chef 750 ml
Multi-award-winning organic olive oil - harvested by hand
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The OEL Squeeze Bottle Duo combines our two signature oils in a practical, clean and precise form:
Liquid Gold (500 ml) – intensive organic olive oil for refining, dressings and drizzles.
Sous Chef (750 ml) – mild organic olive oil for frying, roasting, pasta & everyday cooking.
Both oils come from Andania (Peloponnese), are harvested by hand, cold-extracted, and bottled in small batches. Now available in high-quality PET squeeze bottles for intuitive kitchen moves – no drips, no spills, with maximum control.
Perfect for anyone who uses good olive oil daily – and likes to dose it correctly.
- Duo of Liquid Gold 500 ml & Sous Chef 750 ml
- 100% Koroneiki · Organic · Hand-harvested
- Cold extracted below 27 °C
- Acidity < 0.5%
- Squeeze bottles for precise dosing
- Ideal for cooking, refining & finishing
We'll tell you where it comes from.
– and we stand by it with our name. 100% own harvest, 100% own mill, 100% unadulterated taste. For us, authentic means: complete transparency, pure ingredients, honest craftsmanship. This is what olive oil tastes like when no one interferes.
Polyphenols 635 mg/kg
but a promise. High polyphenols, low acidity, fresh harvest – you can taste it in every drop. For us, good means: quality you can smell, taste, and feel. For dishes that taste of the future – modern, Mediterranean, conscious.
For us, fairness begins there,
Where responsibility begins. We pay sustainably, work regeneratively, and think in terms of community, not margins. Short supply chains, fair conditions, long-term partnerships – so that good food benefits everyone involved.
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.
In the end, you should decide if the oil is right for you – not us.
Thank you for taking the time to look closer.
— Simo & Clara
We offer large refill canisters for this purpose.
Refill instead of buying new
Our squeeze bottles are designed to last a long time. Instead of buying a new bottle every time, you simply refill it – quickly, cleanly and sustainably.
We offer large refill canisters so you can refill your squeeze bottle again and again. Less packaging, less resource consumption, less waste. More quality, more responsibility, more oil.
frequently asked Questions
What makes OEL's single-varietal olive oils so special?
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.
Where do Koroneiki olives for OEL olive oils come from?
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.
What does "Extra Virgin Olive Oil" actually mean?
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.
What exactly do you mean by "single variety"?
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.
What does “Bird Safe” mean?
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.
What is the difference between "cold-pressed" and "cold-extracted"?
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.
Canister or bottle - which is better?
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 makes OEL so special?
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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