MANI - 100% virgin olive oil, organic - 1.5l
A KITCHEN HERO. Wasted. Solidaric. Consistent.
MANI is represented in the organic food trade with a range of organic olive oils of the first quality extra virgin. These include origin oils, the particularly health-promoting polyphenol oil and of course the classic "Selection"
Why is MANI now bringing 100% virgin olive oil (2nd grade) onto the market? Because the Greek organic pioneer is thus strengthening its eco-social commitment!
100% virgin olive oil out of solidarity with the olive farmers
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The olives for the 100% virgin olive oil are mechanically and cold extracted so that the valuable ingredients are retained. And it works entirely without raffinates.
Good oil out of solidarity
By purchasing 2nd quality olive oil, MANI supports its olive farmers in Greece. Because of the processing, the olive oils remain wasted and the farmers in Greece get a fair price - MANI 100% virgin olive oil is solidarity in practice.
100% virgin olive oil - with "imperfect" products against food loss
At the same time, MANI is concerned with reducing food loss, meaning food losses in the field. In this way, the farmers can sell a larger part of the harvest to cover their costs.
100% virgin olive oil can be used in a variety of ways: for baking sweet and salty foods, for frying vegetables, fish and meat, for deep-frying potatoes, for example, and also for dressings for stronger salads such as beetroot, beans and cabbage.
It is often said that olive oil has a low smoke point compared to seed oils, but under the right temperature conditions, without overheating, it does not undergo any significant structural change and retains its nutritional value better than other oils. Its smoke point (210ºC) is much higher than the ideal temperature for frying food (180ºC)
It is suitable for refining salads as well as for gently roasting, deep-frying and even baking, as it is highly resistant to cooking temperatures. This is because its fatty acid composition consists of 75.5% heat-resistant monounsaturated and saturated fatty acids.
Oils are usually made up of different types of fatty acids. Fatty acids can be either saturated, monounsaturated, or polyunsaturated.
Only polyunsaturated fatty acids are sensitive to extreme heat. Olive oil consists of 75.5% monounsaturated, 9.5% polyunsaturated and 15% saturated fatty acids.
native olive oil*
* from controlled organic production
Nutritional values & analysis results based on 100 ml
|Energy:||3404 kJ / 828 kcal|
|- hereof: saturated fatty acids:||13.7 g|
|- of which monounsaturated fatty acids:||69.2 g|
|- of which polyunsaturated fatty acids:|| 8.7 g|
|Vitamin E:||24 mg|
- Raw food
- Bio Planète olive oil Mill Moog SAS, Route de Limoux, F-11150 Bram
- EEC 834/2007 standard
- Countries of origin of the main ingredients
- 1 l