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Olive Oil from Greece, Olive Oil from Mani, extra virgin olive oil, Organic extra virgin olive oil, Kalamata olives, Organic Table Olives, Mani extra virgin olive oil, mani olive oil, Sparta olive oil, lakonia olive oil, Greek olive oil, WHOLESALE olive oil, olive oil exports company, Bulk Olive Oil and Table Olives Exporter

Mani Olives Oil - Recipes with Olives and Olive Oil

Olive bread


  • 1 kg flour for all uses

  • 2 sachets of yeast

  • 1 cup extra virgin olive oil

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt

  • 1 teaspoon thyme

  • 200 gr. sliced Kalamata olives

Extra Virgin Olive Oil
In a bowl, add the yeast, olive oil, a little water, flour, sugar and salt, stir and mix with your hands. Then add the olives and thyme and mix until it becomes a homogeneous dough.
We continue to mold until the dough does not stick to our hands.
Let the dough rest covered with a clean cloth, in a warm place for 40 minutes and double in volume.
Preheat the oven to 190 degrees.
Knead the dough gently once more to let the air go and let it rest for another 15 minutes.
Divide it into 3 round parts and put them in the oven for 40 to 50 minutes, until the buns get a nice color.

Braised veal with Kalamata olives


  • 1 kg beef noua

  • 1 tin chopped tomatoes

  • 2 onions, finely chopped

  • ½ cup of brandy

  • 1 cup extra virgin olive oil

  • 2 cloves garlic, finely chopped

  • 1 bay leaf

  • 1 teaspoon chopped parsley

  • 1 teaspoon oregano

  • ½ cup of lemon zest or Orange

  • 2 cups Kalamata olives in slices

  • salt and pepper

Extra Virgin Olive Oil
Carve the meat and fill them with olives, garlic and parsley.Put the olive oil in the pot and then the meat to get a deep fried color. Add the onions, a little salt, a little pepper and quench with the brandy.
Then add to the pot tomatoes, parsley, oregano and bay leaves. Add 2 cups of water, cover the pot and let it simmer for 2 hours.
When the meat is cooked, uncover the pot, add the lemon or orange zest and let the meat cook for 15 minutes without the lid and the sauce sets. After 15 minutes our food is ready to be served with potatoes or rice.



  • 500gr strained yogurt

  • 100ml extra virgin olive oil

  • 2 cloves garlic

  • a little dill

  • salt

  • 1 fresh cucumber

Extra Virgin Olive Oil
Finely chop the cucumber into small pieces, finely chop the dill and grate the garlic on a fine grater.
Put the yogurt in a bowl, add salt, cucumber, garlic and extra virgin olive oil. Mix all ingredients with a fork.
At the end we add the dill and our delicious appetizer is ready.

Kalamata olives fried with onion and Manouri cheese


  • Extra Virgin Olive Oil

  • 1 onion

  • Kalamata olives in slices

  • Cherry tomatoes

  • Manouri cheese

  • wholemeal bread

  • basil or thyme

Extra Virgin Olive Oil
Put olive oil in a pan and sauté the sliced onion. Once the onions are caramelized, put a handful of Kalamata olives in the pan and stir for 2-3 minutes.
Serve the mixture on slices of wholemeal bread and put slices of manouri cheese and cherry tomatoes on top.
Sprinkle with basil or thyme and olive oil and ready for enjoyment.

Dakos with Kalamata olive paste


  • 2 large round barley nuts

  • 2 diced tomatoes

  • Extra Virgin Olive Oil

  • Kalamata olive paste

  • Feta cheese in crumbs

  • salt, pepper, oregano, capers, basil

Extra Virgin Olive Oil
Wet our large round barley nuts with a little water. Pour a little extra virgin olive oil on them. Then spread the Kalamon olive paste on the nuts.
Then place the diced tomatoes on top.
Then on top of the tomatoes, pour the feta cheese into crumbs. Finally add the capers, oregano, pepper and basil.
Pour over with olive oil and we have created a delicious dish to enjoy with our friends.
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