About Us

MANOLI CANOLI Group was founded in 2006 by the current owner and CEO Stavros Manolakos. Initially, it started by importing his family’s olive oil and olives from Sparta, Greece and distributing all of them in small quantities to households and restaurants.

The composition of the soil and the climatic conditions that predominate in Sparta Greece, in combination with the microclimate of its southeastern region (Monemvasia), form the ultimate environment for the production of the highest quality olive crop.

Olive Oil Elements:

This marks the presence of free fatty acids in the olive oil. These fatty acids in their free form are detrimental to cells, and as such we strive towards the lowest possible values. The ACIDITY rate which characterizes each olive oil product has always been a basic criterion of choice.

  • K232/K270/DK:
    These values indicate the presence of various acidulous substances in the olive oil. The lower the finding, the greater is the retention of the product’s freshness.
  • Peroxide:
    This indicates the acidic condition of the olive oil (rancidity/rankness). The lower the findings, the lower the percentage of acidulous substances harmful to cells.
  • Waxes:
    The olive crop is covered by waxy substances produced by the olive tree in order to protect its fruit from the environment. In part, this permeates the olive oil during the processing of the crop at the factory. Low findings of waxes are indicative of a product that has been extracted under optimum conditions at the factory and therefore boasts better quality and longer retention of freshness.

Total Quality in Olive Oil is Achieved When:

The olive crop is healthy and wholesome.
It is transported to the factory on the same day to immediately undergo the pressing procedure.
Throughout all the stages of production, it is never exposed to temperatures exceeding 27° Celsius.
The olive oil produced is thoroughly evaluated and accordingly stored.
It is strictly assessed as to all its possible parameters prior to its transport and bottling.
The storage area that accommodates either the olive crop or olive oil in any form must be free of insects, rodents, microorganisms, bacteria, etc.
Strict inspections are conducted on the packaging/bottling material that come in contact with the olive oil, ensuring that they are produced exclusively in factories that apply systems of safety and hygiene throughout the manufacturing process.
All personnel involved in all the stages of production are certified and healthy.
From the grove to its packaging, the whole step-by-step conveyance of the product is monitored.