Not all olives are created equal. Their origin, ripeness, and especially their processing make a crucial difference. While many olives contain preservatives and are heat-treated to save time, fermented olives are traditionally prepared in a raw food quality. processed. This preserves the original taste as well as valuable ingredients such as polyphenols and lactic acid bacteria , which support a healthy gut flora.
Natural cultivation with responsibility
Origin , soil quality and sustainable agriculture play a crucial role in the cultivation of fermented olives .
Olives thrive particularly well in regions with suitable climatic conditions and mineral-rich soils that allow for slow, natural growth.
Depending on the region and tradition, different olive varieties are used as table olives. Key factors include characteristics such as flesh quality , taste , and suitability for gentle, natural processing .
High-quality, raw olives are typically harvested with particular care, often by hand. Transport is carried out with minimal pressure to prevent damage to the fruit, as even small bruises can impair the quality of the olives. In many cases, the olives are pre-sorted immediately after harvesting, before further processing.
This happens after the harvest
The harvested olives are first carefully inspected and sorted according to size, color, and quality. Damaged fruit is removed. Then the actual processing begins, during which the bitter substances are naturally removed. This process takes time – sometimes up to a year!
Natural fermentation instead of technical interventions
The olives are traditionally fermented in brine. They remain in the brine for a period of three to twelve months, where a natural process is initiated:
- Bitter substances are broken down.
- the fruits become softer
- valuable lactic acid bacteria are produced
These lactic acid bacteria support a healthy intestinal flora , promote beneficial microorganisms and inhibit unwanted germs.
Preservatives and heat treatment are completely avoided. It is particularly important that the guidelines for raw food products are followed – because heat would destroy the valuable lactic acid bacteria.
Preservation of valuable ingredients
The gentle fermentation process preserves the natural components of the olives. These include, in addition to lactic acid bacteria , primarily polyphenols: secondary plant compounds with antioxidant properties.
At the same time, the original taste of the olive is fully preserved.
This is how MANI produces fermented olives in raw food quality.
MANI's olives come from organic farming and bear the Naturland Fair seal. This stands for fair prices, transparency, and sustainable agriculture along the entire value chain.
MANI olives thrive in various regions of Greece, particularly in the Peloponnese . The mild climate, proximity to the sea, and mineral-rich soils create ideal conditions for olive cultivation there.
MANI uses two traditional Greek varieties for its table olives: the dark, mild Kalamata olive and the green Amfissa or Konservolia olive, which is characterized by its firm flesh and spicy taste.
The harvest time depends on the variety and ripeness. Green table olives are generally harvested between September and October, while Kalamata olives, which ripen naturally on the tree, are harvested between October and December. All MANI table olives are harvested exclusively by hand, transported in fruit crates, and carefully inspected and sorted before further processing.
After natural fermentation in sea salt brine, the olives at MANI are preserved in different ways depending on the recipe:
- in sea salt brine
- in olive oil
- al naturale, marinated with olive oil and Mediterranean herbs
This is how olives with character are created – shaped by time , handwork and gentle processing in raw food quality, which preserves the natural taste and makes every bite special – whether in salad, as a fine ingredient in hot cuisine or directly from the jar.
