In November and December with painstaking, careful craftsmanship and with simple hand-portable mechanical aids, the olives are harvested. The ripeness of the fruit is critical: neither too green, nor too ripe – experience shows that the fruit should ideally be picked when its color is between yellowish-green and light purple: that’s the right moment to pick them. At this stage aromas, polyphenols and oil content are ideal. Polyphenols are plant compounds that, among other things, affect the colour and taste, protect the oil as antioxidants and strengthen the human cells in the body.
Strict selection methods guarantee the best conditions for excellent quality of olive oil.

Olive oil
Critical for the quality of olive oil is also the immediate processing of olives as intact as possible after harvest. The same night the valuable oil fruits are cold-processed in 15 medium-sized oil mills of the Mani. The olive oil is extracted at a maximum temperature of 27 degrees Celsius, so that the valuable ingredients of the olive are retained. Strict quality controls ensure the top quality of Mani Bläuel olive oils qualified as “extra virgin”.

Mani Bläuel olives are largely hand-picked and sorted immediately after harvest by hand for quality and size. They are then placed in brine, in order to remove the natural bitterness, refreshing the liquid regularly. The right de-bittering process is the secret of Bläuel for the distinctive taste of Mani Bläuel olives.
Afterwards, the olives are processed into the various olive products in the traditional way.

The fresh tomatoes are washed, halved lengthwise and sprinkled with a little salt. They are then exposed to sunshine for several days, at temperatures between 30 and 38 degrees Celsius, until dried. After the first part of the drying, the tomatoes are placed indoors for a few more days to lose the excess moisture. Before further processing, the fully dried tomatoes are checked again for quality. Only the best get into the Bläuel range.