Olive oil culture

Olive trees require careful maintenance and reach full maturity in about 15 years. For the first yield it may take up to 7 years. The olive tree, dedicated to patron goddess Athena (also goddess of wisdom), has always represented peace and prosperity since the start of the Olympic Games in ancient Greece. Today an olive branch surrounds the United Nations (UN) logo as a symbol of international peace.

Ancient Greeks Aristotle and Plato philosophized about the gnarled tree and appreciated the olive more than any other food. For centuries, traditional agricultural culture of olive cultivation in Greece has been preserved and maintained by the Greek olive farmers, some of which are today partners of the Bläuel family. The annual olive harvest in November and December is the culmination of a whole year of work, celebrated with festivities in friendly company. Every year, the moment when the first drop of “green gold” of the oil mill flows into the bottle is an occasion for dances and joy.

The Greek food culture – that is based on the use of natural products of the Mediterranean cuisine in surroundings of family and cheerfulness, has established itself internationally as a joyful lifestyle. Give yourself some peace and joy.

What makes a good olive oil?
The quality of a good olive oil depends on many factors. Only if all the conditions are met for the highest quality, one of the best olive oils in the world can develop.

Connoisseurs know what it takes to produce the top quality Mani Bläuel extra-virgin olive oil:

• Stone and mineral-rich soil
• Optimal location and climate conditions
• Ecological soil management
• Professional pruning of the trees
• The local olive variety: Koroneiki
• Immediate, gentle processing after harvest
• Correct extraction methods
• Strict quality control
• Careful storage and bottling

This is the perfect combination of elements to create the unique fruitiness, complexity and nuance of flavor of Mani Bläuel olive oil. Enjoy the life force of the olive.