https://www.biofach.de/en/ausstellerprodukte/bio20/product-10257449/oel-250ml-canister

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 is a bridge between offer and request, between producer and consumer and between Meligalas and Berlin. OEL stands for 100% pure, self-produced, and extra virgin Koroneiki olive oil. OELs 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.

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 region’s climate and geography, with its mountains, sea, mineral-rich and chalky soil, sun, rain, and wind, work together to create an exceptional blend of robustness and serenity. The Koroneiki olive produces proof of this every year, tolerating temperatures from 40 °C to -10 °C to develop its unmistakably rich flavor. The Koroneiki is distinguished from other olives by the mild hints of citrus and nuts that culminate in our naturally cloudy, grass-green OEL.