Green olives & Kalamata olives from MANI, al naturale, pitted, organic

☀ pitted Kalamata olives & green olives (Konservolia)
✓ Naturland + Naturland Fair certified
♥ 100% organic + vegan
✓ Marinated in organic Mani olive oil & oregano
☀ All ingredients from Greece
✓ Raw food olives: Fermented instead of pasteurised
♥ Best Organic 2020 award

Green olives and Kalamata olives from MANI online

The al naturale olive blend from MANI Bläuel in Greece is a must for olive lovers. The combination of pitted, fruity Kalamata olives and spicy preserved olives marinated in olive oil and oregano not only impresses in terms of flavour, but also in terms of sustainability. The Greek olives are 100% organically grown. The olives are also Naturland & Naturland Fair certified. MANI olives are gently harvested and naturally de-bittered without additives. After removing the olive stone and debittering, the olives are marinated and vacuum-packed immediately.

Green & Kalamata olives pitted al naturale

The al naturale olives from MANI Bläuel in Greece make gourmets' hearts beat faster. Because the mix combines the finest table olives in Greece. Fruity Kalamata olives and flavoursome Konservolia olives (green) become a culinary olive highlight with a fine olive oil and oregano marinade.
The pitted olive mix is ideal as a versatile ingredient in the kitchen. They can be used in salads for a savoury note, made into tapenades, mixed into pasta dishes or served as a tasty accompaniment to cheese and antipasti. The removal of the pits and the herb and olive oil marinade make them particularly practical and ready to enjoy in numerous culinary creations without having to sacrifice the intense olive flavour.

Our tip - Olive focaccia with mixed olives al naturale, pitted. You can find the recipe below ↓

Ingredients: Kalamata olives*º (50%), green Konservoliá olives*º (49%), extra virgin olive oil*, oregano*, sea salt, lactic acid
*Product of certified organic farming. (GR-BIO-03)
ºNaturland Fair certified (99%)

Nährwerte / Nutrition Facts  

Olive focaccia with mixed olives

Ingredients: 500 g wheat flour (type 550), ½ cube fresh yeast, 2 small sprigs fresh rosemary, 4 tbsp olive oil, sea salt (coarse), 100 g pitted green olives and Kalamata olives, al naturale from MANI

Preparation:

1. Place the flour in a bowl. Make a well in the centre, crumble in the yeast and gradually mix with 250 ml lukewarm water. Work into a smooth dough for approx. 10 minutes. Cover with a cloth and leave to rise in a warm, draught-free place for approx. 15 minutes.
2. Pluck the rosemary needles, chop finely, add to the pre-dough with 2 tbsp olive oil, salt and olives and knead well. Shape the dough into a smooth ball, place in the bowl, cover and leave to rise for a further 60 minutes.
3. Knead the dough again and divide into two halves. Roll out both halves of the dough into an oval shape approx. 1 cm thick and place on a baking tray lined with baking paper. Cover and leave to rise for 15 minutes. Preheat the oven to 200 degrees (fan oven not suitable).
4. Press small indentations into the flatbreads with your fingers. Drizzle with 2 tbsp oil, season with salt and sprinkle with the remaining rosemary needles. Bake on the 2nd shelf from the bottom for approx. 30-35 minutes. Remove and leave to cool

Raw food olives: Fermented instead of pasteurised

The olives are stored in a water-sea salt brine for a period of three to six months, which triggers a natural fermentation process. This process leads to the formation of valuable lactic acid bacteria, which reduce the bitterness of the olives and make them more tender and easier to digest. No preservatives or heat treatment are used in the Mani olives. Great importance is attached to the requirements for raw food.