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, which means it contains the olive's natural compounds and fruit pulp particles. These give the oil a deep flavor, enhance its freshness, 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 so the best-before date can be pushed out as far as possible.

Unfiltered oil is best when fresh. OILIs best-before period is 18 months from bottling, so feel free to use it generously in everyday cooking, salads, on bread, in dressings, as a finishing touch, and for frying.

Characteristics of unfiltered oil

Unfiltered olive oil can be either cloudy or completely clear; this variation is entirely natural and depends on the batch, as well as
when it was bottled. Over time, sediment may accumulate more or less at the bottom of the bottle, which is completely normal. If you wish, you can gently turn the bottle upside down.

Unfiltered olive oil contains
tiny particles of olive fruit pulp, which often make the oil cloudy. This is exactly what makes it so full-bodied and aromatic; every drop contains more of the olive's original character.

Any cloudiness is therefore 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 robust.

However, when storing it is important to:

  • Keep the oil relatively cool (14–18°C is optimal) and in the dark, for example in a cupboard, away from sunlight. The oil can be stored at room temperature, as long as it is not right next to the stove or exposed to heat.

  • Always close the bottle tightly, as oxygen accelerates the aging of the oil.

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

Good olive oil is part of our everyday lives, not just special occasions. So let the good times roll! 💚