O.E.L.
About O.E.L.
Minimum order €100
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Brand location Berlin, Berlin, Germany
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Since 2015
Made in Greece
Who we are
We are Clara and Simone — and behind O.E.L. Berlin holds a rather simple conviction: olive oil can be more than just an ingredient. It could be a moment.
Our oil comes from Andania near Kalamata in the Peloponnese, where the Elias family has been growing Koroneiki olives for generations. Koroneiki is small, green, intense — and is considered by connoisseurs to be one of the finest olive varieties in the world. It is not without reason that it accounts for around 60 percent of total Greek production.
How our oil is made
Every single olive is harvested by hand. Within a few hours of harvesting, the oil is cold extracted in our contracted mill — by centrifuge, under our supervision. Then we fill it directly into UV-protected, temperature-insulating canisters. No waiting, no compromises.
Why all this effort? Because we believe that the taste of an olive must be preserved — not created. Everything we do serves one purpose: to ensure that the oil arrives exactly as the olive intended. With everything that's inside her.
What others are saying about it
As we work on our oil, the results are increasingly speaking for themselves. Multiple awards at international olive oil competitions confirm what we taste every day: that care cannot be hidden.
We are Clara and Simone — and behind O.E.L. Berlin holds a rather simple conviction: olive oil can be more than just an ingredient. It could be a moment.
Our oil comes from Andania near Kalamata in the Peloponnese, where the Elias family has been growing Koroneiki olives for generations. Koroneiki is small, green, intense — and is considered by connoisseurs to be one of the finest olive varieties in the world. It is not without reason that it accounts for around 60 percent of total Greek production.
How our oil is made
Every single olive is harvested by hand. Within a few hours of harvesting, the oil is cold extracted in our contracted mill — by centrifuge, under our supervision. Then we fill it directly into UV-protected, temperature-insulating canisters. No waiting, no compromises.
Why all this effort? Because we believe that the taste of an olive must be preserved — not created. Everything we do serves one purpose: to ensure that the oil arrives exactly as the olive intended. With everything that's inside her.
What others are saying about it
As we work on our oil, the results are increasingly speaking for themselves. Multiple awards at international olive oil competitions confirm what we taste every day: that care cannot be hidden.
