Premium
Olive Oil extra virgin
MONOVARIETAL | UNADULTURATED | HANDPICKED
premium extra virgin Olive Oil from Crete – directly from the producer to the consumer
We stand for a sustainably and carefully crafted olive oil in limited editions, away from industrial mass production but at fair prices, with a personal touch and in continuity with an olive-growing tradition that has lasted for over 4000 years.
Our Olive Oil
Our monovarietal natural extra virgin olive oil is made from 100% local Koroneiki olives. Known as the “queen” of olives, this olive variety distinguishes itself through a very high content of valuable unsaturated fatty acids and health-promoting polyphenols. Not surprisingly Koroneiki olive oil ranks among the top class of premium olive oils worldwide. It clearly stands out from other extra virgin olive oils in terms of taste, its high oleic acid content and long shelf life.
With every bottle of our olive oil you receive an unadulterated and carefully crafted high phenolic olive oil of exceptional quality. You won’t find any preservatives or additives in our olive oil. The scent of freshly cut grass, the distinct aromatic taste and the flawless chemical analysis are all proof for the outstanding quality of our product.
Olive oil for cooking: Healthy, heat-resistant and delicious!
Our olive oil is not only ideal for adding a unique individual touch to your dishes, but can also be used for cooking. Thanks to its high content of monounsaturated fatty acids, extra virgin olive oil maintains a relatively high smoke point of around 180 degrees Celsius and can therefore be safely used for frying, cooking and even baking.
Health claim
High phenolic olive oils are those olive oils that contain a high percentage of phenolic compounds and are directly related to the health benefits of olive oil. Olive oil polyphenols help protect blood lipids from oxidative stress. According to the EU Regulation (432/2012), the health claim may only be used for olive oil which contains at least 5mg of hydroxytyrosol and its derivatives per 20g of olive oil. Our olive oil by far exceed this limit (see analysis), and is therefore certified by the Health Claim. The beneficial effect for the consumer is obtained with a daily intake of 20g of olive oil.
Our products
Olive Oil extra virgin
Olive Oil extra virgin
250ml
10.- CHF
Olive Oil extra virgin
500ml
15.- CHF
Olive Oil extra virgin
750ml
22.- CHF
Olive Oil extra virgin 3l
80.- CHF
Olive Oil extra virgin 5l
120.- CHF
Olive Oil extra virgin 10l
220.- CHF
In touch with nature
Our olive groves are located about 30km south of Heraklion in the pristine region of Minoa Pediada, in the heart of Crete. Thanks to the excellent microclimate with its hot summers and mild winters, olive trees have been cultivated in this rural area for countless generations.
Following the traditional way of cultivation, our more than 400 olive trees are irrigated exclusively with rainwater and spread across small plots surrounding my parents-in-laws’ ancestral villages, Partira and Kato Poulia. We manage our fields sustainably and consciously refrain from using chemical weed killers in order to preserve the fertility of the soil and protect the biodiversity of our groves. Depending on the season you will find wild greens, herbs, asparagus or wild flowers growing between our olive trees which not only provide us with fresh and healthy food but also create an ideal habitat for various birds, insects and other wild animals to flourish.
The harvest - traditional and with care
We harvest our olives between mid-November and January traditionally by hand. In contrast to super intensive olive orchards we do not use large, fully automated harvesting machines. Due to the slope exposure of our olive groves and the traditional cultivation method, where the spacing between the trees was never designed for the use of heavy machinery, industrial harvesting is neither possible nor environmentally sustainable. During our harvest no birds and other animals are sucked in by huge harvesting machines and killed unnecessarily.
Harvesting olives the traditional way is labour-intensive and often requires the help of the whole extended family. For harvesting, we use hand-operated electric rakes that gently relieve the olives from the branches. The olives fall on large harvesting nets which we spread on the natural ground cover under the olive trees. We then remove light impurities such as stalks, leaves, or small twigs with the help of a sieve, fill the sorted olives into jute bags and immediately take them to the village mill for further processing.Within 24 hours, our olives are carefully cold extracted at a maximum temperature of 27 degrees Celsius. Even though the cold extraction method results in a lower oil yield, it ensures that the oil’s vital organoleptic qualities and healthy components such as minerals, vitamins and antioxidants are maintained.
We then store our olive oil for several weeks in large stainless steel containers. During this time, the moisture and residuals that are remaining in the olive oil settle at the bottom. The clarification of our olive oil through natural sedimentation and decantation at once improves the durability of the oil and retains its valuable ingredients and characteristic aroma. The result: a high-quality and healthy extra virgin olive oil, sustainably produced and handcrafted with dedication and care.
About me
What are the odds of a Swiss ending up being an olive farmer on Crete?
I have always regarded the world as my backyard. Born in Germany and raised in Thailand, Singapore and Switzerland, nothing suggested that Crete would one day become the place I now call home. The idea of producing olive oil on an island in the eastern Mediterranean was far removed from any plan I had imagined for myself. Yet life often takes unexpected turns — and in my case, it was a fortunate one, driven by love. After meeting my wife in Germany, we decided to return to her Cretan homeland and settle on this remarkable island, which until then had been entirely unknown to me. That decision marked the beginning of my journey as an olive farmer in Crete.
Suddenly, I found myself surrounded by countless olive trees, helping with the harvest of these precious fruits — from which an oil is produced unlike any I had tasted before. Step by step, I was introduced to the art and craft of olive cultivation. A new world opened up to me, and I began to understand the profound role the olive tree and its “liquid gold” play in the history and culture of this place. Today, I continue my wife’s family tradition, tending the olive groves entrusted to me.
As much as I cherish this vocation, it has not been without challenges. Much of Crete’s high-quality olive oil is exported in bulk at low prices, where its origin and distinct character are often diluted within anonymous global markets. Encouraged by the strong response from friends and family who valued transparency and authenticity, I decided to take the next step and founded my own company in Zurich — Deininger Delikatessen. My background as a chef, my experience in the fine food trade, and my academic training (PhD) have each shaped my approach in meaningful ways. Through Deininger Delikatessen, I offer our olive oil directly, without intermediaries. This makes me less dependent on market fluctuations and ensures not only an income for my family and me, but also that you continue to receive an authentic, sustainably produced extra virgin olive oil of the highest quality. Because truly exceptional olive oil should never take the long way around.
