MANI - 100% virgin olive oil - the kitchen hero, organic - 1.5l

The olives for the 100% virgin olive oil are mechanically and cold extracted so that the valuable ingredients are preserved. And it does not contain any raffinates.

Good oil in solidarity

By purchasing second grade olive oil, MANI supports its olive farmers in Greece. Through processing, the olive oils remain unwasted and the farmers in Greece receive a fair price - the MANI 100% virgin olive oil is solidarity in action.

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. This means farmers can once again sell a larger portion of the harvest to cover their costs.

use

100% virgin olive oil can be used in many ways: when baking sweet and savory foods, when frying vegetables, fish and meat, when deep-frying potatoes, for example, and also for dressings for stronger salads such as beetroot, beans and white 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 undergoes no significant structural change and retains its nutritional value better than other oils. Its smoke point (210ºC) is significantly higher than the ideal temperature for frying food (180ºC)

It is suitable for refining salads as well as for gentle roasting, deep-frying and even baking, as it has a high resistance to cooking temperatures. This is because its fatty acid composition consists of 75.5% heat-stable 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 high heat. Olive oil consists of 75.5% monounsaturated, 9.5% polyunsaturated and 15% saturated fatty acids.

Ingredients

native olive oil*
*from controlled organic production

Nutritional values & analysis results based on 100 ml