Jordan Olivenöl – nativ extra (2026)

Premium quality through generations - for three generations, we have been cultivating our Jordan olive groves on the Greek island of Lesbos. In the late 1980s, Bastian Jordan's grandparents migrated to the island and built their house amidst the olive grove. From the beginning until today, the family's philosophy remains the same. Today, Bastian Jordan leads the operation in the third generation, with the fourth generation already climbing the trees.

Fair partnership with our Greek friends and business partners. Exceptional quality at fair prices for our customers. Our goal: to produce one of the best olive oils ever.

The olives for Jordan Olive Oil come exclusively from our own cultivation and from families in the mountainous region of the island of Lesbos. They are handpicked and processed naturally. Any cloudiness and occasional sediment are characteristics of natural and high-quality processing. This ensures that the valuable fatty accompaniments and, not least, the delicately fruity taste remain in the olive oil. Our philosophy: to produce one of the best olive oils at a fair price. The high quality standard is confirmed by satisfied customers, including many of the best chefs in Germany and France.

Extraction of Jordan Olive Oil naturally without filtration - we filter our olive oil only with a fine mesh metal sieve. Subsequent storage in large steel tanks allows remaining suspended solids (tiny residual particles of olive flesh and olive skin) to settle slowly at the bottom. The "settling process" is akin to natural filtration. We extract our oil through the extraction process by spinning under vacuum. In the olive mill, remaining leaves overlooked during hand sorting in the olive grove are first suctioned off. Then a machine washes and crushes the olives.

Sheep and goats in the Jordan olive groves - as an alternative, sheep and goats graze in the Jordan olive groves, providing fertilization. In addition, the animals clean the properties of plants that would later hinder the laying of nets during the olive harvest. Since the plants are herbs and spices, the animals' milk is very delicate. Not least for this reason, Lesbos' feta cheese is among the best.

Packaging - the stylish canister in retro design fits perfectly into any kitchen cabinet. It is considered the best and safest packaging for olive oil. It is 100% light-protected and currently represents the most sustainable option for olive oil packaging. The canister features a twist cap. This can be partially pulled out to aid in dosing. Pulling it out requires a bit of skill. When poured upside down, air can escape from the bottle, preventing spillage. This closure and spout are currently the best available on the market and are of course food-safe.

Product Information:

Olive Varieties: Adramitiani & Kolovi
Cultivation: terraced olive groves
Harvest Time: October / November
Harvest Method: Handpicked with sticks and rakes
Production: cold extraction process (below 27 °C)
Origin: Island of Lesbos / Greece, Region of Plomari
Oil Mill: Rafteli-Protouli
Cultivation: own properties and neighboring families
Analytical Values: www.jordanolivenoel.de/analysis
Storage: cool and dark at max. 25 °C
Shelf Life: up to 18 months (unopened up to 24 months)