Tzamouranis & Schmidt Internationale Handels GmbH

OEL Display - with extra virgin certified organic Koroneiki olive oil, paste made from certified organic Kalamata olives and a variation of certified organic Kalamata ( 50% ) and Chalkidiki ( 50% ) olives.

OEL stands for 100% pure, self-produced, and extra virgin Koroneiki olive oil. OEL’s olives grow and thrive exclusively on organically certified Koroneiki trees on our land in Meligalas, Kalamata, and Messenia in Greece. The olives are harvested exclusively by hand, including our own. Just a few hours after harvest, we extract their oil with a gentle cold press (less than 27 °C) and bottle it into insulated canisters that offer full UV protection. Our canister got awarded for its design at the London International Olive Oil Competition 2018 ( London IOOC ), the biggest competition for European olive oils. “OEL” got platinum in the following categories: “Label”, “Container” and “Total Image”.

The pressing method is crucial to preserving the olive’s flavor and preventing the development of undesirable chemical processes.

 For both its taste and nutritional content, the oil of the small green Koroneiki olive is renowned as one of the best in Greece and the world. 60% of all Greek olive trees are Koroneiki, testifying to this beloved cultivar’s dominance and popularity.

OEL stands for 100% pure, self-produced, and extra virgin Koroneiki olive oil. OEL’s olives grow and thrive exclusively on organically certified Koroneiki trees on our land in Meligalas, Kalamata, and Messenia in Greece. The olives are harvested exclusively by hand, including our own. Just a few hours after harvest, we extract their oil with a gentle cold press (less than 27 °C) and bottle it into insulated canisters that offer full UV protection. Our canister got awarded for its design at the London International Olive Oil Competition 2018 ( London IOOC ), the biggest competition for European olive oils. “OEL” got platinum in the following categories: “Label”, “Container” and “Total Image”.

The pressing method is crucial to preserving the olive’s flavor and preventing the development of undesirable chemical processes.

 For both its taste and nutritional content, the oil of the small green Koroneiki olive is renowned as one of the best in Greece and the world. 60% of all Greek olive trees are Koroneiki, testifying to this beloved cultivar’s dominance and popularity. 

OEL stands for 100% pure, self-produced, and extra virgin Koroneiki olive oil. OEL’s olives grow and thrive exclusively on organically certified Koroneiki trees on our land in Meligalas, Kalamata, and Messenia in Greece. The olives are harvested exclusively by hand, including our own. Just a few hours after harvest, we extract their oil with a gentle cold press (less than 27 °C) and bottle it into insulated canisters that offer full UV protection. Our canister got awarded for its design at the London International Olive Oil Competition 2018 ( London IOOC ), the biggest competition for European olive oil. “OEL” got platinum in the following categories: “Label”, “Container” and “Total Image”. -> http://www.londonoliveoil.com/awards-results-2018/packaging-awards-2018-results-labels/#(grid|filter)=.platinum;

The pressing method is crucial to preserving the olive’s flavor and preventing the development of undesirable chemical processes.

 For both its taste and nutritional content, the oil of the small green Koroneiki olive is renowned as one of the best in Greece and the world. 60% of all Greek olive trees are Koroneiki, testifying to this beloved cultivar’s dominance and popularity.

OEL stands for 100% pure, self-produced, and extra virgin Koroneiki olive oil. OEL’s olives grow and thrive exclusively on organically certified Koroneiki trees on our land in Meligalas, Kalamata, and Messenia in Greece. The olives are harvested exclusively by hand, including our own. Just a few hours after harvest, we extract their oil with a gentle cold press (less than 27 °C) and bottle it into insulated canisters that offer full UV protection. Our canister got awarded for its design at the London International Olive Oil Competition 2018 ( London IOOC ), the biggest competition for European olive oils. “OEL” got platinum in the following categories: “Label”, “Container” and “Total Image”.

The pressing method is crucial to preserving the olive’s flavor and preventing the development of undesirable chemical processes.

 For both its taste and nutritional content, the oil of the small green Koroneiki olive is renowned as one of the best in Greece and the world. 60% of all Greek olive trees are Koroneiki, testifying to this beloved cultivar’s dominance and popularity. 

The first olive oil infused Gin ever. 

When, after 500 years of gin history, someone comes up with the idea of using plant-based lipids to boost its aromas, that’s either innovation or madness. And there’s a fine line between the two. OEL’s 3 Gin combines 168 years of family-owned distillery tradition and 3 years of start-up agriculture. That is, it brings together gin and olive oil, or Kalamata and Berlin, and together they walk that fine line with ease. Equal parts flavor and history.

The result is based on the delightful principle of off-label use. After all, Francois de la Boe never imagined that his experiments with juniper berries and alcohol would lead, not to a digestive medicine, but to millions of people stumbling home on a regular basis. Similarly, the pure olive oil of the Berlin-based company OEL was never meant to become a percentage, buried beneath ice and only savored well after dusk. And yet here we are. You can ask yourself why, or you can give it a try and enjoy the unique taste. We recommend, for entirely unselfish reasons, the latter option.

And no ice!