Mani Bläuel Organic Olives and Olive Oils
For decades, the life expectancy of people in Western industrialized countries has been increasing. The gap between men and women is also shrinking. In the foreseeable future, the average life expectancy will reach the 90-year limit. But how do people stay healthy for as long as possible? Elaborate international studies have been dealing with this topic for a long time. Many answers are known, but not always easy to implement, as they require a significant degree of self-discipline: Abstinence from nicotine, regular exercise, alcohol only in moderation, mentally challenging activities, avoidance of stress and a purposeful slow movement of everyday life. When focussing on the Europeans, specifically one thing stands out: Especially people from Mediterranean countries or seniors with a penchant for the Mediterranean cuisine have good chances to get to know the results of the decades-long studies.
Most researchers today agree: Mediterranean cuisine has a positive effect on the quality and length of life. Nearly two dozen traditional national cuisines can be found around the Mediterranean. The Mediterranean cuisine can therefore be described as the common denominator of this culinary diversity. Characteristic of classic Mediterranean food is above all a high proportion of vegetables, fruit and legumes. Whole-grain products are also part of the diet. Instead of meat, fish is more likely to be on the plate. Instead of an extra pinch of salt, herbs such as basil, oregano and thyme are added. And instead of butter, olive oil is used in the pan. The oil of the olive, however, is far more than just a butter substitute. Its culinary and cultural significance has been undisputed in the Mediterranean region for thousands of years.
The fruits of the gnarled olive trees are crucial for the prosperity of many regions in Spain, Greece, Turkey and Italy. 6,000 years ago, Syrian farmers supposedly could cultivate wild olive trees for the first time. The almost undemanding trees were the basis of existence of many dry areas of the Middle East. Because of their durability olive trees were a symbol of love, loyalty and peace already in ancient times. The oldest olive tree known grows in Crete in a small village called Ano Vouves. It is estimated to be 4,000 to 5,000 years old. Up until today, this brave Methuselah has fresh sprigs of tasty olives each year. Today, there are about 1,000 different olive varieties in the Mediterranean region, some of which differ significantly in taste. The brand Mani Bläuel from the south of the Greek Peloponnese stands for original Greek olive delight. For over 40 years, the family business has been processing the olives of Greek organic farmers into tasty organic specialities.
The olive oils from Mani Bläuel are largely extracted from the Koroneiki olive. While the extra virgin olive oil Selection seduces the connoisseur with a fine aroma of almond, artichoke and wild herbs, the virgin olive oil from Mani Bläuel convinces with its pleasant fruity note. Do you prefer green olives or the intense aroma of Kalamata olives? Mani Bläuel offers both varieties: With stone, pitted, in brine or in olive oil. Mani Bläuel olives enrich the antipasti plate, refine opulent salad creations, but are also a wonderful treat on their own. The two olive pastes transport your senses to an olive grove with a view of the Mediterranean. With olives and olive oils from Mani Bläuel, you bring Mediterranean delight and a piece of the Greek way of life into your home.
