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Ol-eve Family Estate and Products

Ol-eve Family Estate and Products

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A lifestyle choice towards vitality and energy | Extra Virgin Olive Oil, Olives, Figs, Honey, Raw (u A lifestyle choice towards vitality and energy.

Ol eve is a family business, creating and promoting authentic delicatessen top quality products such as dried figs, early harvest extra virgin olive oil, extra virgin olive oil, pomegranate, sea salt, honey, produced traditionally, in a unique way, with native ingredients in Lesvos Island-Greece and the World. Always with love for this pure land and a passion for wellness and proper nutrition. Les

03/06/2026

🌱 A Grove Reborn: The Miracle of Sigri
On the western edge of Lesvos, once-barren land near Sigri has become a thriving, living ecosystem — and the birthplace of an award-winning extra virgin olive oil. This is its story, told in a new short film from Δημήτρης Ταλιάνης.

02/06/2026

This past week, FALCON & Oleve were proud sponsors of the 3rd Elia Lesvos Confest — the International Conference & Festival for the Olive, held 27–30 May in Mytilene. ELIA Lesvos confest
For a brand born in the groves of Lesvos (Sigri), there's something special about standing behind an event that puts our island at the heart of the olive oil world.
Four days that brought together scientists, producers, chefs and oil sommeliers from across the globe — carrying the seal of the International Olive Council and the support of Yale University and the National & Kapodistrian University of Athens.
From the "Lesvos in a Glass" tasting of our native varieties — to conversations on health, sustainability, oleotourism and the future of the olive, it was a celebration of everything we believe in: that great olive oil is never just a product. It's culture, science, taste and identity.
Heartfelt thanks to the Cultural Association "Elaias Nisos Lesvos" for the vision and the warm hospitality. Already counting the days to the next one.

02/06/2026
Photos from ELIA Lesvos confest's post 30/05/2026
28/05/2026

All IN 1 – Extra Virgin Olive Oil
It’s food. It’s skincare.
It’s everything in between.
A complete holistic system.
No fragrance.
No colours.
No parabens.
No silicones.
No microplastics.
No synthetics
No animal testing.
https://oleve.shop/shop/olive-oils/all-in-1-extra-virgin-olive-oil/

Photos from Ol-eve Family Estate and Products's post 28/05/2026

Day 2 of in Lesvos Island! Very interesting speeches, so much to learn about Extra Virgin Olive Oil.

Easy Olive Baguettes 🥖👨🏼‍🍳 ⠀ By @herbifoods These Mediterranean olive baguettes are one of my favorite bakes so far 🤤 everybody can make these at home! ⠀ RECIPE - 450 g all purpose flour (11-13% protein is best) - 50 g whole wheat flour - 375 g water - 30 g olive oil - 12 g fresh yeast (or 4 g active dry yeast) - 9 g salt - 1 tbsp rosemary, finely chopped - 250 g olives (or sun-dried tomatoes) ⠀ ❶ Mix all ingredients for the dough until well combined. Cover and let it rest at room temperature for 15 minutes. Do one set of stretch fold to strengthen the dough and ket it rest for another 15 minutes. ❷ Mix in the olives, then cover and place in the fridge. Let it ferment overnight or up to 36 hours. ❸ Preheat a baking tray (or pizza stone/steel) to 250°C. ❹ Divide the dough into 6 pieces. Gently shape each piece and twist to create some tension. (You can shape them however you like or even just cut the dough into pieces using a dough scraper.) Place on a sheet of baking paper and let them rest for 15 minutes. ❺ Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown. Adding steam in the first 8-10 minutes will help to make them more crisp and shiny, but it also works without any steam. ❻ No need to let these cool down, you can eat them right away 😉 Save this post for later and follow me @vegancommunity for more! 27/10/2025

Easy Olive Baguettes 🥖👨🏼‍🍳 ⠀ By @herbifoods These Mediterranean olive baguettes are one of my favorite bakes so far 🤤 everybody can make these at home! ⠀ RECIPE - 450 g all purpose flour (11-13% protein is best) - 50 g whole wheat flour - 375 g water - 30 g olive oil - 12 g fresh yeast (or 4 g active dry yeast) - 9 g salt - 1 tbsp rosemary, finely chopped - 250 g olives (or sun-dried tomatoes) ⠀ ❶ Mix all ingredients for the dough until well combined. Cover and let it rest at room temperature for 15 minutes. Do one set of stretch fold to strengthen the dough and ket it rest for another 15 minutes. ❷ Mix in the olives, then cover and place in the fridge. Let it ferment overnight or up to 36 hours. ❸ Preheat a baking tray (or pizza stone/steel) to 250°C. ❹ Divide the dough into 6 pieces. Gently shape each piece and twist to create some tension. (You can shape them however you like or even just cut the dough into pieces using a dough scraper.) Place on a sheet of baking paper and let them rest for 15 minutes. ❺ Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown. Adding steam in the first 8-10 minutes will help to make them more crisp and shiny, but it also works without any steam. ❻ No need to let these cool down, you can eat them right away 😉 Save this post for later and follow me @vegancommunity for more!

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AG. TRIADOS & KEFALLINIAS STR
Athens
GR-16672