Privacy Policy

This privacy policy discloses the privacy practices for Olea Estates LLC (www.oleaestates.com). This privacy policy applies solely to information collected by this web site.

Information collection, use and sharing
We work to protect the security of your information during transmission by using Secure Sockets Layer (SSL), which encrypts information you input. Information about our customers is an important part of our business, and we are not in the business of selling or sharing it to others. We will use your information to respond to you, regarding your order. We will not share your information with any third party outside of our organization, other than as necessary to fulfill your request, e.g. to ship an order. If you do not wish to provide your personal information to us, we may not be able to provide the products and services you request (e.g ordering and shipping). Occasionally, you may receive email notifications for our current promotions solely from Olea Estates, that you will have the option to unsuscribe if you prefer.

Orders
We request information from you on our order form. To buy from us, you must provide contact information (like name and shipping address). This information is used for shipping purposes and to fill your orders. If we have trouble processing an order, we will use this information to contact you.
Checkout and payment process is provided by PayPal. Once you complete the order form on our website you are transferred to PayPal to process your payment (either with your credit card or PayPal account). Please be aware that we are not responsible for the content or privacy practices of PayPal. We encourage our customers to be aware when they leave our site and to read the privacy statements of PayPal that collects personally identifiable information.

Updates
Our Privacy Policy may change from time to time and all updates will be posted on this page.

Olea Herbs

Olea Estates is intoducing herbs from Mount Parnon, overlooking our olive tree fields. Parnon is a mountain in the southern part of Peloponnese, Greece, at the bottom of which lie our olive groves. In the ancient world it was called "Kronion Mountain" after the great Titan Kronos, according to Greek Mythology. Mount Parnon covers two million acres and its highest peak is at 6,350 feet. About 85% of Parnon is forest land and pastures and the remaining 15% is cultivated for agriculture. The climate is mild during winter months. It is predominately covered a soil, not rocky mountain, with rich flora, where the rarest of herbs thrive, many of which are used for medicinal purposes. Asclepius, the famous ancient Greek God of medicine, healing and physicians with the serpent-entwined staff, which is still the symbol of medicine today, is said to have collected herbs from this mountain to produce his medicine.

 

Our herbs are hand picked from Mount Parnon, cultivated with organic methods, certified organic, and naturally dried.

Stored best in a dry, dark and cool environment.

 

 

Greek Mountain Tea (Sideritis sp.)

Greek mountain tea (also known as ironwort or shepherd's tea), is a herbal tea, naturally caffeine free, that has been consumed for its healthy benefits for years. Research studies have shown to have anti-microbial, anti-inflammatory, antioxidant and anti-spasmodic properties. It is rich in a number of natural antioxidants, including flavonoids, and also contains essential oils (source: Journal of Ethnopharmacology, Journal of Physiology and Pharmacology, European Journal of Nutrition, Journal of Medicinal Food).

Uses: Back home, during cool winter days we remember waking up to the aroma of wild mountain tea boiling on the stove. To experience the full flavor of our delicious tea, boil and strain or simply add hot water and enjoy!

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Wild Greek Oregano (Oreganum sp.)

The word oregano has Greek roots as it comes from the Greek words oros (gr. mountain) and ganos (gr. joy). Oregano has been used for centuries in culinary recipes, but has several important medicinal properties as well.

Wild Olea Greek oregano is definitely NOT the same as the type found in grocery stores. It is amazingly fresh and aromatic with a peppery, zesty, lemony flavor, vibrantly green and pungent. It is grown at high altitude on mount Parnon free of pollution, where the soil is mineral rich. Furthermore, it has an abundance of antioxidants, plus potent antiseptic, antiviral, anti-inflammatory, and carminative (digestive) properties. It also contains vitamins E and K, fiber, iron, manganese, tryptophan, and omega-3 fatty acids (source: Journal of Agricultural Chemistry, PLOS ONE, Natural Medicines Comprehensive Database).

Uses: Try sprinkling our oregano on your salads or pizza. Add it in marinades to enhance the flavor of your vegetables, fish, and meat. Or simply combine it with our Olea Gold for dipping warm toasted bread. This is a favorite snack of the Chronis family!

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Wild Thyme (Thymus sp.)

Thyme has been used since ancient times for its culinary, aromatic and medicinal properties.

Hippocrates (460 BC - 370 BC), known today as "the father of Western medicine", mentioned the prevalence of thyme as a culinary herb, grown in gardens and gathered in the countryside. In his documented Hippocratic Corpus (a collection of around 60 early Ancient Greek medical works), he mentioned thyme's therapeutic uses in treating respiratory diseases and conditions.

The volatile essential oils in thyme are packed with anti-septic, anti-viral, anti-rheumatic, anti-parasitic and anti-fungal properties, which explains why thyme-based formulas are used as an expectorant, diuretic, fungicide and antibiotic (source: Natural Product Communications, Plant Foods for Human Nutrition, International Journal of Food Microbiology).

Uses: enhance the taste of your pork, lamb, duck or goose. Excellent spice for cajun and creole cooking, and an essential ingredient for caribbean jerk seasoning.

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Rosemary (Rosmarinus sp.)

Rosemary is used as a culinary condiment, to make perfumes, and for its potential health benefits. It contains antibacterial and antioxidant rosmarinic acid, plus several essential oils such as cineol, camphene, borneol, bornyl acetate, and α-pinene that are known to have anti-inflammatory, anti-fungal, and antiseptic properties (source: Bioscience Biotechnology and Biochemistry, Phytomedicine, Journal of Experimental Biology).

Uses: Olive oil dipping (try it with our Olea Gold), mix with Greek yogurt for creamy sandwich spread, chicken and steak marinade, springle on roasted or grilled veggies.

 

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Bay Leaves (Laurus sp.)

In Greek mythology Daphne (gr. bay) was a nymph and daughter of river Pinios and Gaia (earth). God Apollo fell in love with Daphne and was chasing her constantly. Daphne ran to her mother Gaia for protection and Gaia transformed Daphne into a shrub. Apollo, dissapointed, cut a branch of the shrub and wore it as a crown. Since then, bay is considered a sacred plant and worn by figures of authority such as Roman Emperors and champions in sports.

Uses: Bay leaves were used for flavoring by the ancient Greeks. Combined with thyme, this seasoning is excellent for marinades, soups, stews and sauces.

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Savory (Satureja sp.)

Delicate, pleasantly aromatic, savory is one of the popular culinary herbs widely employed in the Mediterranean cuisine. At Olea we use savory in the lemon juice brine of our green cracked olives.

Savory leaves contain many essential volatile-oil phenols such as thymol (an antiseptic and anti-fungal compound) and carvacrol (a bacterial growth inhibitor), and is an excellent source of minerals and vitamins (B-complex group, vitamin-A, vitamin-C, niacin, thiamin and pyridoxine) that are essential for optimum health (source: USDA Natural Nutrient Database).

Uses: excellent bruschetta topping, spice mix for chicken, basal spice for pasta meat sauce, lemon butter sauce, beef or chicken soup & stews, marinade for fish and game.

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Lemon Balm (Melissa sp.)

Lemon balm is often used as flavoring in herbal teas. In combination with our mountain tea, it provides an excellent citrus aroma and flavor, along with its health benefits. Furthermore, it may be used in fish dishes and is the key ingredient for lemon balm pesto.

Its health benefits include antioxidant, antiflammatory and antibacterial action and acts as an anti-stress agent (source: Nutrients, Natural Product Research, Methods of Molecular Biology).

Uses: soothing tea (combined with our wild mountain tea provides an excellent drink for winter and summer), added to smoothies and bring a citrus flavor, roasted chicken spice, simple syrup, fruit salads, infused honey, infused vinegar, muffins & scones.

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Balsam Wort (Hypericum sp.)

Balsam wort or St. John’s wort has become very popular lately as a possible cure-all herbal for a wide swath of conditions. It has been used in the ancient world for skin infections, antiflamattory agent and for boosting the immune system and it contiuous to be used for such purposes today.

Uses: Balsam wort is best used in the balsam oil from, which can easily be produced at home. Sterilize a dark container by sumberging in boiling water for 5 mins and let it dry. Fill the container with balsam wort and cover it in organic extra virgin olive oil (Olea Gold is the best olive oil for the production of balsam oil, and it is available on our online store). Seal the container and let it sit in the sun for 30 days. It is critical to use extra virgin olive oil of high quality with low acidity, so that exposure to sunlight will not increase the acidity to high levels. Shake the container every two days to mix the balsam with the olive oil. After the incubation time, we strain the mixture into another dark color container and we store in a dry/cool environment.

Balsam oil has a dark red color from the balsam wort’s principal active constituent, hypericin. Hypericin is a naphthodianthrone, with well documented antiseptic, antibacterial, antiflammatory and antidepressant pharmacological activity (source: Journal of Nervous Mental Disease, Pharmacy History, Phytomedicine, Protocol Journal of Botanical Medicine).

Place your order

 

 

Greek BBQ Mix (oregano, thyme, rosemary)

This mix is an experience of the Mediterranean cuisine.

Uses: with its unique combination of aroma and flavor, it will enhance your marinades, meat, vegetables or fish!

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Disclaimer: The information presented on this site is provided for informational purposes only, it is not meant to substitute for medical advice or diagnosis provided by your physician or other medical professional. Do not use this information to diagnose, treat or cure any illness or health condition. The products offered on this website are not intended to treat, cure or prevent any illness or disease. If you have or suspect that you have a medical problem, consult with your physician for diagnosis or treatment.

 

Frequently Asked Questions (FAQ)

What does the name Olea mean?
When is your harvest season?
What type of olive oil do you have?
What type of olives do you offer?
What is the expiration date on your olive oil?
When is your olive oil available in the US?
How should I store the olive oil?
How should I store the olives?
I see some white spots on my olives. Are they ruined?
How did you choose the packaging for your olives?
What is your return and privacy policy?
What is your shipping method?
Do you have an email list?
Are your products sold locally?
Do you attend any events?
What happens in the case my olive oil freezes?
My honey has crystallized, is it spoiled?
Why consume olive oil and not other oils?
Can we use olive oil for cooking? And what about olive oil's smoke point compared to other oils?
Harvest date vs Best before date on label?

 

What does the name Olea mean?
Olea (gr. Ολέα, pron. [oh-le-uh]) is the ancient Greek name for olive.

When is your harvest season?
Our harvest season starts every year late November and continues until the end of January of the following year, depending on the environmental conditions and the size of the harvest. Olives in general are harvested and pressed once per year and even though harvest seasons vary slightly, all producers harvest around the same time.

What type of olive oil do you have?
We have two types of olive oil, the Olea and the Olea Gold. Both types are certified organic (in the European Union and the USA), extra virgin and first cold pressed. The difference is the stage of ripeness of the olives used. Olea is produced by fully rippened olives and Olea Gold is an early harvest before the olives reach full ripeness.

What type of olives do you offer?
Kalamon (Kalamata) whole (with pits) or sliced olives in red vinegar brine and Green Cracked (Tsakistes) in a savory/lemon brine. From time to time we have new types of olives available. Please visit our online store for a complete catalog of all our products.

What is the expiration date on your olive oil?
The date we have on our olive oil is a best before date (BBD) and not an expiration date, since olive oil doesn't really expire, it just deteriorates. Our olive oil maintains its quality and properties for at least 18 to 24 months after bottling, in proper storage conditions. After that it begins to very slowly deteriorate. The bottling time for our Olea Gold is at the end of the harvest season (usually January) and for our Olea is May. We continue to test our samples every few months and examine lab results to learn more about our olive oil.
The above times are approximate estimates and vary by year. You may still consume the olive oil for several months after this date as well. There are regulations that apply to olive oil on how long the "best by" time period should be, but they are based on the average "olive" oil, which is often a blend with other oils and unfortunately more often than not with other vegetable oils. Our olive oil has continuously been tested to maintain its properties for significantly longer periods of time.

When is your olive oil available in the US?
We only provide olive oil of the current harvest season. Olea Gold is available from March and Olea from June, following the harvest season.

How should I store the olive oil?
You should store your olive oil in a dry/cool environment away from heat and light. The olive oil follows sort of a bell curve during its life span. It begins as bitter and the quality continuously improves until it reaches a plateau during which it does not get any better. It stays at that plateau for several months depending on how the trees were cultivated, weather conditions, the effect of disease like the olive fly, harvesting method, how quickly it was pressed, how it was pressed and how it was stored. There are lab tests that we perform every year (several times throughout the year actually) that will tell us how long our olive oil will stay at its peak plateau. After several months, the olive oil starts to very slowly deteriorate (acidity climbs etc.). Again, the rate of deterioration depends on the above factors. Note that this whole discussion assumes pure extra virgin olive oil, not blends with vegetable and other oils.

How should I store the olives?
You should store your olives in a dry/cool environment away from heat and light till opening. Once you open the container with the olives we suggest to either refrigerate them or keep them in a dry/cool and dark place. The olives must be covered in brine always and if you prefer to keep them outside the refrigerator make sure you have a layer of olive oil on top. Olive oil acts as a barrier to the environment and keep your olives fresh.

I see some white spots on my olives. Are they ruined?
The white spots that you see on the olives are a naturally occurring result of the olive undergoing fermentation. It is harmless, and does not affect the taste of the olives. The probiotic bacteria of the Lactobacilli strain can be found in the brine and on the surface of the olives, and are responsible for the white “biofilm” we see sometimes in our olives. This film is formed due to the high concentration and availability of sugars, amino acids, vitamins and other nutrients during the process of fermentation, providing the ideal environment for the survival and growth of these bacteria. Our olives are lacto-fermented preserved, meaning they are preserved in brine and are not exposed in high temperature treatments or pasteurized. Once the olives are covered in the brine, that white layer will be dissolved. We do not have an actual measure for the concentration of the probiotic bacteria on our olives, but taking under consideration that we hand pick them, preserve them in spring water with organic vinegar and low salt concentration, they are not exposed in harsh conditions (temperature, sterilization) and we see the “biofilm” formation, all these are indications that the probiotic bacteria are at least active and kicking in our olives.

How did you choose the packaging for your olives?
The olives have to be stored in vacuum to retain their freshness, crispness and nutrients. There are generally three choices of packaging olives: vacuum sealed bags, vacuum sealed trays and glass jars. Glass jars are by far the most attractive and usually what consumers go for. In order to use glass jars a vacuum has to be created for the reasons we stated earlier. Since glass is not flexible like the trays or bags, the entire jar with the olives in it is boiled, so air can evaporate and during this process the cap is placed on it. When the jar cools down the outside pressure is higher and a (almost) vacuum is created. When you open a jar, the pop you hear is because of that vacuum.
At Olea we place quality first. Therefore, we do not want to boil our olives that we go through a lot of effort and strain to pick fresh at the right stage of ripeness and seal them until you taste them. Vacuum sealed trays can achieve this freshness, but we found out that during shipping these containers are prone to damage. This is why we chose our vacuum sealed bags, where olives are preserved in the brine and all air is sucked out of the package as the seal is placed on top. It's the same process as the vacuum sealing you may have done at home to place food in the freezer. This process achieves an even better vacuum than the jars without the boiling. Furthermore, we only use BPA free plastic bags, because that way our olives are lactofermented and preserve the probiotics that are found on the surface of the olives.

What is your return and privacy policy?
Please review our return and privacy policy.

What is your shipping method?
We process your order within 24 to 48 hours after we receive it and we usually ship with USPS or UPS. After shipment you will receive an automatic email notification with the tracking information of your order.

Do you have an email list?
Yes we do! If you would like to subscribe, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it. with “subscribe” on the subject line.

Are your products sold locally?
We have different retailers throughout the US. Please visit our retail page to check whether our products are sold near you.

Do you attend any events?
Yes we do! Check the front page of our website for events we attend every year. Come, meet us and taste the Olea difference first hand.

What happens in the case my olive oil freezes?
When your olive oil is delivered and waits for you at home while you are away, it might freeze during the winter time. Just let it thaw completely before use. It is perfectly fine!!

My honey has crystallized, is it spoiled?
The crystallization or granulation process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize over time with no effect on the honey other than color and texture. Futhermore, the crystallization of honey actually preserves the flavor and quality characteristics of your honey. The two principal sugars in honey are fructose and glucose. The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. To avoid crystallization store the honey in a dry cool environment. If you find that your honey has crystallized, don’t throw it out. It can easily turn back to liquid form by slowly warming the container in a pan of warm water. The bottom line? Crystallization is a gift of nature.

Why consume olive oil and not other oils?
The health benefits of olive oil are unrivaled, and research reveals more benefits nearly every day. In fact, we are only just beginning to understand the countless ways olive oil can improve our health, and our lives. Olive oil is the cornerstone of the Mediterranean diet - an essential nutritional mainstay for the world’s longest-living cultures. You can check this comprehensive review by Olive Oil Times for the extensive olive oil health benefits.

Can we use olive oil for cooking? And what about olive oil's smoke point compared to other oils?
We can certainly do, and "contrary to what you may have heard, olive oil does not lose its health benefits or become unhealthy when heated." And what about smoke point of the olive oil? You can check this analysis about smoke points and you can see that even extra-virgin olive oil is suitable for cooking or frying. This review on recent research shows clearly why extra virgin olive oil is not just good for cooking but is the most suitable oil for cooking.

Harvest date vs Best before date on label?
Why you should look for the best before date on the label, and why harvest date on the label is not an indicator of freshness, check this article by NAOAA.

Olea Gold

Olea Estates is intoducing the newest member of our family of olive oil: Olea Gold.

Olea Gold is an Early Harvest Single Variety Extra Virgin Olive Oil, certified organic, with a perfectly balanced complexity: fruity with a slight bitterness and a lingering peppery finish.

 

Early harvest oil, pressed from olives harvested before they are fully ripe (green), is especially rich in antioxidants and poly-phenols. Cold extracted and unfiltered, this oil features the rich flavor, vivid color, low acidity, low peroxide levels and high phenol content (chemical analysis).

 

 

Because Olea Gold is unfiltered, it may appear slightly cloudy or there may be some sediment at the bottom of the bottle. This is due to the small bits of olive pulp present in the oil, which only serve to enhance its flavor and aroma. Each bottle of Olea Gold is numbered, since there is a limited quantity.