Mani green olives pitted in brine, Organic, Vegan, Naturland Fair

✓ Naturland + Naturland Fair certified
♥ 100% organic + vegan
✓ pitted and pickled in brine
☀ from Greece
✓ excellent as a snack olive, for cooking and baking

Mani pitted green olives in brine I Organic & Naturland Fair certified

The green table olives of the Konservolia variety are gently harvested in an unripe state, mostly by hand. Immediately after harvesting, the MANI green organic olives are pitted and naturally debittered. Naturally debittered means that the olives are soaked in a sea salt brine to rinse out the bitter substances and soften the flavour.

After natural debittering, the flavoursome Naturland organic + fair certified green olives are soaked again in a fresh brine consisting of water, sea salt and lactic acid (acidifier).

Mani pitted green olives in brine - use

The pitted green olives in brine are of raw food quality and are a real delicacy. Whether on their own as an appetiser or snack between meals, in salads or in hot dishes. Many things can be conjured up with the pitted green Mani olives. We have prepared a recipe for one of our favourite dishes - Mediterranean roast pork with Aromi per Bruschette and green olives ↓.

Mani green olives I pitted in brine

The Konservolia olive variety is harvested unripe (i.e. green), pitted immediately after harvesting and pickled in traditional brine to remove the bitter substances. Freshly harvested olives are not edible. The reason for this is the high content of bitter substances. These are a natural defence mechanism for olives to survive in nature. Although the ripening process reduces the number of bitter substances (black [ripe] olives have fewer bitter substances when fresh than green [unripe] olives), the olives must be debittered before they can be eaten. After natural debittering, the green MANI olives are placed in a fresh brine made from water, sea salt and lactic acid. This gives the olives the best raw food quality and makes them vegan. The olives come from 100% certified organic cultivation, are Naturland and Naturland Fair certified and are a real treat - not just for olive lovers. The Mani green olives are:

✓ Naturland + Naturland Fair certified ♥ 100% organic + vegan ✓pitted and preserved in brine ☀from Greece

Ingredients: Green olives*º, water, sea salt, lactic acid

*From certified organic farming (GR-BIO-03)

ºNaturland Fair certified (100%)

Filling weight 280g - drained weight: 150g / jar

Cultivation: Amfissa Northwest Greece

Bottling: Pirgos-Lefktrou

Producer: MANI Bläuel

Nährwerte / Nutrition Facts

Mediterranean roast pork with green olives from MANI

The Mediterranean roast pork with pitted green olives is a delicious combination of tender, juicy pork and flavoursome Mediterranean ingredients. The roast is flavoured with herbs such as rosemary, thyme and oregano and braised in a sauce made from white wine, vegetable stock and tomato puree. The green, pitted olives give the dish a subtle salty note that harmonises perfectly with the light acidity of the wine. Rounded off with a crispy crust and fresh parsley, this roast offers a Mediterranean flavour experience.

Ingredients: 1.5 kg organic pork roast (preferably shoulder or neck), 4 cloves of garlic - finely chopped, 1 onion - coarsely chopped, 200 g MANI green pitted olives in brine (rinse with water and drain before use), 2 tbsp extra virgin olive oil, 1 tsp rosemary (fresh or dried), 1 tsp thyme, 1 tsp oregano, 2 tbsp organic tomato paste, 200 ml dry white wine, 400 ml vegetable stock, salt and pepper to taste, optional: A little lemon juice for a fresh flavour, fresh parsley to garnish

Simple alternative: Instead of rosemary, thyme and oregano, use about 2-3 teaspoons of the bruschetta spice mix. This mixture adds a little more heat from the chilli and enhances the garlic flavour, which goes perfectly with the olives and roast pork.

Preparation:

1. Preparation: Preheat the oven to 160°C (top/bottom heat). Rub the roast pork well with salt, pepper, rosemary, thyme and oregano.
2. Browning: Heat the olive oil in a roasting tin and sear the pork roast on all sides until it has a nice golden brown crust. Remove the roast and set aside.
3. Flavour base: Fry the onions and garlic in the same roasting tin until translucent. Then add the tomato purée and fry briefly until it caramelises slightly.
4. Deglaze: Deglaze with the white wine and add the stock. Add the pitted green olives and mix well. Place the pork roast back in the roasting tin and spoon the liquid lightly over the roast.
5. Braising: Cover the roasting tin with a lid or aluminium foil and leave the roast to braise in the oven for approx. 2 hours. Baste the roast from time to time with the liquid to keep it nice and juicy.
6. Final: After the 2 hours, remove the lid and leave the roast uncovered for a further 20-30 minutes to give it a nice crispy crust.
7. Serving: Remove the roast from the oven, cut into slices and pour the delicious olive and wine sauce over it. Serve with some freshly chopped parsley and a squeeze of lemon juice if desired.

As a side dish, there are several options such as potato gratin or rosemary potatoes, a fresh Mediterranean salad (e.g. with rocket, tomatoes and feta) or roasted vegetables such as courgettes, peppers or aubergines