Why unfiltered, authentic and honest OILI?

When you choose OILI, you get more than just a bottle of olive oil. You get a direct connection to the culinary heart of Greece, to the sun-drenched olive groves of the Peloponnese. Without intermediaries.

Our unfiltered extra virgin olive oil comes directly from small producers in the Peloponnese to Finnish tables. We are on-site ourselves, overseeing every step, from harvest to pressing and bottling. This way, we can promise that the oil is authentic, honest, and fully traceable, exactly as it should be, also for Finns.

  • Balance.

    The piquancy of Koroneiki and the mellowness of Manaki create a harmonious oil that is both aromatic and approachable.

  • Versatility.

    Works for both fine dining finishes and everyday use.

  • Rarity.

    Most producers bottle 100% Koroneiki.

  • Manaki.

    "Oil of the Temples" - Revered since ancient times.

OILI - Koroneiki & Manaki mix

The Koroneiki–Manaki blend is a rare and highly valued combination, and its unique appeal comes precisely from how these varieties
complement each other in many different ways.

Koroneiki
The iconic variety from Peloponnese. Small olives produce a greenish, full-bodied oil with fresh fruitiness, a hint of herbal notes, and a fine peppery finish. A versatile choice that adds depth to both warm dishes and salads.

Manaki
A refined and rarer variety, prized in fine dining kitchens. Its flavor is soft, harmonious, and subtly almond-like, leaving a gentle aftertaste. Manaki is more golden in hue than Koroneiki. Excellent for finishing, but also versatile for everyday use.

OILI's acidity is exceptionally low, only 0.2–0.4%. We publish an independent laboratory analysis of each harvest on our website.

Why unfiltered?

Our OILI olive oil is unfiltered, meaning it contains more of the olive's natural compounds, especially polyphenols. These powerful antioxidants give the oil a deeper flavor, increase its health benefits, and make it as natural a product as possible.

We don't want our oil to be too clinical, with all the flavor and benefits filtered out, just to extend the best-before date as long as possible.

Unfiltered oil lasts about 12-18 months, but can even last up to 24 months.

Characteristics of unfiltered oil

Unfiltered olive oil can be either cloudy or completely clear; this variation is entirely natural and depends on the batch and the time of bottling. Over time, more or less sediment may accumulate at the bottom of the bottle, which is completely normal. If desired, you can gently swirl the bottle.

Unfiltered olive oil contains tiny particles of olive pulp, which often give the oil its cloudiness. This is precisely what makes it so rich and aromatic; every drop contains more of the olive's original character.

Therefore, any cloudiness is not a defect but a sign of freshness and authenticity. Unfiltered oil is at its best when fresh, when its flavor is most intense and its polyphenols are most potent.

However, when storing, it is important to:

  • Keep the oil in a relatively cool (14-18 degrees Celsius is optimal) and dark place, for example, in a cupboard, away from sunlight. You can store oil at room temperature as long as it's not right next to a hot stove.

  • Always seal the bottle tightly, as oxygen accelerates the oil's aging process.

  • If you transfer oil from a larger canister to your own smaller storage container, we recommend a dark glass bottle.

  • Due to its content, unfiltered oil may have a slightly shorter shelf life than filtered oil, so it's worth using it generously in everyday cooking: in salads, on bread, in sauces, for finishing, and for frying.

This is, of course, only a good thing, as Finns should use more high-quality, good fats in their daily lives, so go ahead and pour generously!

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