ORGANIC Olive oil/Crete

Our extra virgin olive oil is gently extracted from organic koroneiki olives from the island of Crete. It is full-bodied, balanced and mildly fruity. Greek olive oil is also rich in monounsaturated fatty acids. The oil goes well with classics such as pizza, pasta and salad.

The koroneiki olive: small and fruity

Crete is known for its koroneiki olives. This variety accounts for more than 80 percent of the island's olive harvest. The variety originates from the Koroni region in the south of the Peloponnese. The koroneiki olive is a very small olive with a long harvest period, which usually lasts from November to January.

Crete: Ideal climate for olives

Crete has an even mediterranean climate. The sun shines on the island more than 300 days a year. Summers are hot and dry, while winters are mild and humid. The koroneiki olive tree tolerates long, dry heat and is considered hardy.

Olive oil: a question of taste

In addition to the organic origin of the raw material and careful processing, good olive oil is above all a question of personal taste. Fruity, full-bodied, grassy-fresh, tart or slightly bitter - the taste of olive oil can vary depending on its origin, the degree of ripeness of the olives, the weather conditions or the variety of the popular stone fruit.

Bird-friendly olive harvesting

With respect for animals and the environment: we ensure that no resting, nesting or breeding birds are harmed during the olive harvest. All the olive oils we offer in our range are made from olives that are harvested using gentle methods that protect the habitat of birds.

In intensive cultivation on large plantations, olives are sometimes harvested with certain harvesting machines in order to save costs for harvesting assistants. Olives are shaken from the trees at night and sucked in. Harvesting at night is intended to improve shelf life, as olives harvested during the day have a higher temperature and therefore need to be processed more quickly. The problem is that many songbirds rest in the trees at night and become disoriented by the noisy machines, so that they are also sucked in and killed. For this reason, we make sure that our suppliers only use bird-friendly harvesting methods.

Cooperation with organic farmers

In our oil factory in Weserbergland, we cannot press olive oils ourselves, but buy them from selected organic suppliers. One of the reasons for this is the small time window that is allowed between the harvest in the countries of origin and the processing of the olives. Another reason is that special machines are used to produce olive oil. Olive oils are extracted from the pulp of the olives and are not "cold-pressed". In our oil mill in Weserbergland, we process raw materials such as nuts, seeds and kernels into oil by cold pressing.

The olive oil is suitable for hot and cold dishes. In addition to pizza, pasta and salads, it also enhances vegetable dishes and bowls. It combines perfectly with dark balsamic vinegars in dressings. Olive oil also adds a special flavor to dips and spreads. It is also delicious with fresh bread and a little salt.

Virgin olive oil is suitable for steaming and frying, but it should not be heated too much or for too long so as not to impair the taste and prevent smoke from forming in the pan.