product range
♥ 100% organic & vegan
✓ 100% Koroneiki, cold-pressed, extra virgin
✪ multi-award winning (e.g. 2024 1st place Gault&Millau olive oil test)
☀ from Greece
€ great value due to bulk packaging
✓ best before 11.11.2025
Various factors are crucial for a good olive oil. The location, climate, soil, olive variety and expertise (e.g. olive tree care, harvest time and degree of ripeness of the olives) are crucial for the quality of the oil. With MANI organic olive oil, all these factors are in harmony. The Koroneiki olives – an indigenous variety of the Peloponnese (Greece) – are carefully harvested and exclusively cold-pressed. The climate and the proximity to the sea give this olive oil its unique taste. The result is a high-quality organic olive oil with a pleasant aroma of herbs and wild flowers, as well as a slightly spicy flavour.
Mani olive oil has a wide range of uses. It is ideal for salad dressings and for refining stews and sauces. It is also delicious with grilled and steamed vegetables.
In the late 1970s, Fritz and Burgi Bläuel settled in the Mani to explore alternative ways of life and economic systems. Together with olive farmers, they began to develop organic agriculture and the production of high-quality olive oil. To date, MANI Bläuel has supported more than 300 farming families in converting to organic agriculture.
The family's commitment led to the development of the first certified organic olive oil in Greece in 1991, which is now exported worldwide. Since 2009, Felix, the family's son, has been part of the management team, bringing new ideas for the future of the company. For example, MANI Bläuel has received Naturland Fair certification, which makes the company's long-standing environmental and social commitment transparent and verifiable.
Best before: 11.11.2025 - Bottled: 2024
Ingredients: extra virgin olive oil*
*From certified organic farming. (GR-BIO-03)
Olive variety: Koroneiki
Cultivation: Peloponnese, south of Kalamata, Taygetos area, green and outer Mani
Bottling: Pirgos-Lefktrou
Please note:
Due to the nature of the material and the size of the metal canisters, we cannot rule out minor packaging damage (e.g. dents) during transport. However, the quality of the olive oil and olives is not affected.
Nährwerte / Nutrition Facts
auf / per 100 g / ml
Energie / Energy 3404kJ / 828 kcal
Fat 91.6 g
of which: saturated fat
13.7 g
monounsaturated fat 69.2 g
polyunsaturated fat 8.7 g
Carbohydrates 0.0 g
of which sugar 0.0 g
Protein 0.0 g
Salt 0.0 g
Vitamin E 24 mg°
If you like to cook with olive oil and use the liquid gold regularly in a variety of dishes, a 5-litre canister is the ideal choice. Often, the 750ml or 1 litre bottle of olive oil is used up after just a few days. Instead of buying several bottles or waiting for the next delivery, the olive oil canister is the more practical option for all lovers of fine culinary taste.
Our olive oil in a handy 5-litre canister offers numerous advantages:
Experience the benefits of our high-quality olive oil in a practical 5-litre canister and enrich your culinary creations with the freshness and taste of Mediterranean cuisine. Tips and tricks for the correct handling of the 5-litre canister are provided below.
As already mentioned, the 5-litre canister has a number of advantages. We have the following recommendations regarding handling:
1. Decanting for everyday needs – After opening the 5-litre canister, we recommend decanting the olive oil into a dark glass bottle. The opaque nature of dark glass protects the olive oil from harmful UV rays, which helps to preserve its quality and freshness for longer. This also means that the canister does not need to be opened as often, which minimises contact with oxygen. --> Olive oil has a longer shelf life (even beyond the best-before date). You can find more information about the shelf life of olive oil in our article here.
2. Storage of the 5 litre canister - We recommend storing the canister in a cool, dry and dark place (e.g. cellar). If the olive oil flakes (dots / beads), this is related to the temperature. This happens when the temperature is below +10 °C for a long time. This is completely normal and has no influence on the quality of the oil. Storing the olive oil at more than +10°C will make the olive oil free of flakes.
3. Sediments in olive oil – Over time, suspended particles in olive oil can naturally settle at the bottom of the container/canister. The presence of this sediment is normal and is not a sign that the olive oil has expired or gone bad.
No, the taste of olive oil does not change with the type of packaging. The decisive factor is how it is stored. Whether in a bottle, BIB (back-in-box) or canister, olive oil should be stored in a cool, dark and dry place. The olive oil is bottled in proven tinplate canisters with a high-quality, taste-neutral and food-safe inner coating. These are suitable for the storage of food and thus also of olive oil. The easy handling thanks to the carrying handle, the good dosing capability thanks to the spout and the material resistance (break resistance) make the canister a classic in the private and commercial sector.
In Germany, the per capita consumption of olive oil is around 1 litre. Converted, a 5-litre canister in a 4-person household would last 15 months. But let's be honest, this calculation does not work out, because the per capita consumption of olive oil in Germany is constantly increasing and those who invest in a 5-litre canister also want to enjoy more of it. PS: According to the per capita consumption, the canister would only last a few months in Spain, Italy and Greece.
