Kalamata Olives al naturale, pitted, Organic, Vegan, Naturland Fair

✓ Naturland + Naturland Fair certified
♥ 100% organic +vegan
✓ pitted & marinated with organic Mani olive oil + herbs
☀ from Greece
✓ Raw food olives: Fermented instead of pasteurised

BBD: 27.09.2025

Mani Kalamata olives al naturale I pitted & marinated with olive oil and oregano

The oval shape, dark purple colour and mild fruity flavour of Kalamata olives make this olive variety an excellent table olive and therefore a real delicacy. MANI Kalamata olives al naturale are pitted and marinated. The marinade made from a few but the best ingredients (organic oregano, the best extra virgin Mani organic olive oil & sea salt) harmonises perfectly with the ripe, fruity Kalamata olives. The pitted version makes these olives ideal as a snack but also perfect in salads, with tzaziki and in pasta sauces or on pizza.

Our tip: Olive focaccia with Mani Kalamata olives al naturale I pitted (recipe below)

Kalamata olives al naturale I Greek herbs I Mild Mediterranean I Pitted

Mani Bläuel has been synonymous with high-quality organic olives and organic olive oil from Greece for several decades. The wonderfully fruity and aromatic Kalamata olives are marinated only with olive oil and oregano. This makes the Kalamata olives al naturale 100% organic & vegan. At the same time, they are characterised by the highest raw food quality. This is because the olives are naturally fermented and not pasteurised. At the same time, the Kalamata olives are also Naturland + Naturland Fair certified. This means that the olives not only impress with their flavour, but also with their sustainability and fair working and harvesting conditions. When you buy Mani Kalamata olives al naturale, you are choosing the highest organic quality, flavour and sustainability. The olives are:

✓pitted ♥ Naturland + Naturland Fair & 100% organic certified ✓ marinated in organic Mani olive oil & oregano ☀from Greece ✓ vegan

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

Nährwerte / nutrition facts

Olive focaccia with Mani Kalamata olives al naturale I pitted

Focaccia is a traditional airy flatbread from Italy. In combination with the pitted Kalamata olives al naturale, the focaccia becomes an intense Mediterranean flavour experience. Crispy on the outside and soft on the inside, flavoured with fresh rosemary, olive oil and coarse sea salt - that's what a focaccia should be.

Ingredients: 500 g wheat flour (type 550), 300 ml lukewarm water, 1 sachet of dry yeast (or 21 g fresh yeast), 2 tsp sugar, 2 tsp salt, 4 tbsp extra virgin olive oil, 150 g pitted Kalamata olives (al naturale or use only pitted Kalamata olives in brine ), fresh rosemary sprigs or dried rosemary, coarse sea salt

Preparation:

1. Prepare the yeast dough: In a large bowl, mix the lukewarm water with the sugar and yeast. Leave to stand briefly until the yeast starts to foam (approx. 5-10 minutes).
2. Knead the dough: Add the flour and salt to the yeast mixture. Mix everything together well. Then add 2 tablespoons of extra virgin olive oil and knead the dough for about 10 minutes until it is soft and elastic. Shape the dough into a ball, place in a lightly oiled bowl, cover with a cloth and leave to rise in a warm place for about 1 hour until it has doubled in volume.
3. Shape the focaccia: Place the dough on a baking tray that has been lightly greased with oil beforehand. Carefully flatten the dough with your fingers, making small dents in the surface.
4. Topping: Spread the olives evenly over the surface. Sprinkle with sprigs of rosemary or dried rosemary and drizzle the remaining olive oil over the focaccia. Finally, sprinkle with coarse sea salt.
5. Bake: Preheat the oven to 200°C (top/bottom heat). Bake the focaccia for about 20-25 minutes until golden brown and crispy.