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What distinguishes Greek olive oil?

Posted by Anna 14pm30Europe/Athens_f2022Thu, 14 Apr 2022 15:23:10 +030004pm30_10032022Thu, 14 Apr 2022 15:23:10 +030030 0 Comment(s) Magazine,


Olives belong in Greece like feta in a salad! Or, at least there are excellent cultivation conditions and Greek olive oil is one of the highest quality oils in the world for a reason. It not only tastes good in Mediterranean cuisine, it is also nutritious, wonderful in salads and ideal for roasting.


According to Greek myth, the tradition surrounding the olive tree goes back to the naming of the capital. The gods Athena and Poseidon fought for supremacy back then … And Athena won by planting the very first olive tree on the Acropolis. Since then, Athena has triumphed in Athens and Greek olive oil around the world. Greek olive oil is culture and you can taste it! 


Man tending an olive tree where the olives for Greek olive oil thrive

Greek olive oil comes from a long tradition


Olive oil from Greece 


Buying Greek olive oil direct from the producer is an investment in taste and health. History, tradition and the land inspire exquisite products. The olive oils are divided into:

  • extra virgin olive oil
  • virgin olive oil
  • lampante oil (not suitable for consumption)


Greek olive oil production size comparison


In the ranking of the world's largest olive oil producers, Greece takes a proud third place. With around 336 tons, it is hot on the heels of its pioneer Italy (around 480 tons) - Spain is at the top with approx. 1197 tons.


Of course, Greece has the sun bonus of the southern European countries in its favour. The popular island of Crete spoils the warmth-loving olives with a large number of hours of sunshine and thus provides them with the perfect habitat. The rest of Greece doesn't skimp on annual sunny days either.


Branch with olives from which Greek olive oil is made

The olives from which Greek olive oil is made are sun-kissed


The best-known growing regions and varieties


The Greek olive oil convinces with high hygienic standards in production and a wide variety of flavors. In Greece there are well over a hundred varieties of olives. They all differ in taste, cultivation, shape and size. But only a few are used for olive oil production. The most important suppliers of Greek olive oil include the varieties Koroneiki, Athinolia and Manaki. 



Like Athena once did over Athens, Koroneiki still wins over the oil olives today. Also known as “green gold” and is the source of about 60 - 75% of all Greek olive oils. The Koroneiki fruit is …

  • comparitively small
  • an autochthonous olive varietyfrom the southern Peloponnese - today also found on Crete and other regions of the Peloponnese< /li>
  • fruity in taste and intense in fragrance
  • full-bodied healthy: Consists of a large proportion of healthy oleic acids



The Athinolia Olive is a comfortable fruit. It matures more slowly than the Koroneiki and is …

  • medium-sized and oval in shape
  • mild in taste
  • the perfect partner: Athinolia and Koroneiki olives mixed together result in tasty extra virgin olive oil



Olive oil with the taste of a ripe fruit - this is how the oil that gives us the Manaki Olive is described. Also, she is...

  • a little larger than the koroneiki fruit
  • mainly found in the Peloponnese.
  • oval-shaped
  • mild, fruity taste


MANI as a pioneer for Greek organic olive oil


MANI stands for high-quality organic olive oils from Greece. But what exactly is behind the name MANI? Mani is a region in Greece - more specifically, one of three “fingers” in the south of the Peloponnesian Peninsula. While tourism is increasing comparatively slowly, olive cultivation is a centuries-old tradition in this country. With the Koroneiki olive, a variety grows in the Mani from which one of the best oils in the world is extracted. The fruits thrive as a purely natural product and are not only protected by the locals, but also by the Bläuel family business.


When it comes to the production of excellent olive oil products, the main factors are the cultivation area and the type of olive - but the relevant specialist knowledge should not be missing either. In Mani and with MANI, all of these prerequisites combine to form a large, promising whole. The stone and mineral-rich mountain soil near the sea serves as the essence and the combination of a few rainy days and all the more hours of sunshine does the rest: The Koroneiki Olive can unfold in all its glory! In order to produce first-class olive oil, you need good olives already on the tree, which are then taken to the oil mill as quickly as possible


Two MANI employees harvesting the olives for Greek olive oil

Greek olive oil is created at MANI on the basis of an appreciative cooperation


Strong togetherness: Mutual respect is the ideal breeding ground for mutual success. In the manufacturing process, the whole MANI family pulls together - whether family member, employee or producer. The producers live their everyday work with a lot of love for the olive and MANI complements the technical know-how.





MANI says: “The degree of ripeness of the fruit is crucial: They must neither be too green nor too ripe - experience teaches that the yellow-green to aubergine-colored fruits are ready for processing. Then the aroma, polyphenols and olive oil content are ideal.” The result not only tastes delicious, it is healthy and of course sustainable!



Love for the region means love for the product. But what does that mean for the customer? MANI's olive oil from Greece is more than just a matter of the heart, it's much more an expert teamwork. The olives are organically grown - under natural conditions and expert care. An expert alone is not enough to produce first-class results. MANI olive oil owes its success to all the people who share a common vision and who work together fairly and in a future-oriented manner!