Organic Mani Extra Virgin Olive Oil - Kalamata PDO - 500ml

Where are olives from? There are over 800 million olive trees planted worldwide. There are more olive trees and people in Greece. It is estimated over 170 million trees are planted in Greece, while the population is only about 10.4 million people. The average life of an olive tree is between 300 and 600 years. One of the oldest olive trees in the world is on the island of Crete in Greece. It is about 4,000 years old and is still producing olives. People who live in southern European countries like Italy, Greece or Portugal consume olives and extra virgin olive oil every day. Why olives have different colours? Olives are considered fruits from the olive tree. They can be distinguish by colour, size and shape. The olives get their colour from the moment they are picked from the tree. The olive tree always gives green olives and then they change the colour as the mature, so they become darker and softer. The colours may vary from light purple to dark purple and black. All the green olives that stay on the tree will eventually become black. Most of the olives are picked green as they are less bitter and contain more oil. Why olives have different sizes? The size of an olive depend on the variety. You will see the final shape of the fruit when the ripening period approaches. Some varieties provide fruits that are very large (even 6 times larger than the small ones) like the Sicilian variety Castelvetrano and some are just always very small like other Italian varieties Casaliva and Taggiasche. The large size olives varieties with a sweet flavour are more popular as healthy snacks. Why are olives so crucial in the Mediterranean diet? Olives are a food of an amazing nutritional value. Olives are considered fatty fruits, but 70% of this fat is healthy monounsaturated fat. Olives are packed with nutrients and have lots of health benefits: Rich in antioxidants Rich in vitamins Cholesterol-free Source of healthy mono-saturated fats Low calorie Low in saturated fats The vitamins and antioxidants found in olives may provide essential health benefits. Olives are a great source of vitamin E, which can improve skin health and help your immune system. Some studies have shown that olives may protect against osteoporosis, in which bones weaken.

A healthy diet rich in fresh vegetables, fruits, whole grains, nuts, legumes and pulses provides our bodies with vitamins, minerals and fibre, boosting our immune systems and preparing us to fight against infections. Everyone knows what it means to eat healthy food and what is a healthy diet but only some follow the rules on a daily basis. There are countries where they know how to eat better and maintain their bodies healthier. Through the centuries, local people have perfected a balanced diet, cultivating and eating mainly local produce and high-quality foods. Furthermore, they developed habits and practices that allow them to enjoy eating food without any side effects. Unfortunately, the UK is not one of these places. But where is it in Europe that people eat the healthiest? Mediterranean diet - whole grains, a lot of vegetables and olive oil The Mediterranean diet, which is predominantly plant-based, is considered one of the healthiest. It is very popular around the world, but the countries which benefit from this cuisine on a daily basis include Italy, Greece, and Spain. The Mediterranean diet is rich in vegetables, fruits, whole grains, healthy snacks like nuts, healthy fats like olive oil, herbs and seafood. Many Mediterranean diet staples are low in calories and high in fibre. These foods help promote healthy weight management, low cholesterol levels and normal blood pressure. This type of diet prevents you from conditions like obesity, diabetes and heart disease. According to research by Harvard University, people who eat a Mediterranean diet have 25 per cent less risk of developing cardiovascular disease over the course of 12 years. Moreover, those who strictly followed this diet had a 24 per cent lower risk of cardiovascular disease and 23 per cent lower risk of premature death compared with those who had the lowest adherence to this diet. French diet - everything in moderation French cuisine is all about the perfect portion and quality. French people never overeat during a meal and keep their meals regular, which means they never skip them, but they choose products with high quality. This allows them to eat some 'forbidden' products rich in fats like cheese and butter, carbs like bread, or even meat, as they will always have them in moderation. Thanks to this habit of eating little or just enough, the numbers of obese people and those suffering from heart disease are pretty low in French society. The French don't eat junk food, deep-fried items or low-quality sweet snacks, which also has a great impact on their overall health and body weight management. Nordic diet - whole grain bread and seasonal produce The Nordic diet may not be as popular outside the North of Europe, but it's worth mentioning as the health of inhabitants of Norway, Sweden, Finland, and Denmark is not so bad either. The quality and nutritional profile of many Nordic staples is better than that of the British. People eat more seasonal produce, locally sourced vegetables and fruits, choose darker rye bread over white bread, and occasionally eat oily fish like salmon.

Where is olive oil from? Liquid gold - that's what Homer used to call olive oil in Ancient Greece. Olive oil has always been the most important ingredient of a healthy Mediterranean diet. Olive trees have grown for thousands of years around the Mediterranean Sea in Greece, Italy, Spain and Portugal. With hot and dry summers, the local climate of these countries is perfect for these resilient trees. Today, Greece is the biggest consumer of olive oil per capita (20l annually), following Italy (13l). Spain is the biggest producer of olive oil. However, Greece and Portugal produce olive oil of the best quality - the premium extra virgin olive oil with a rich, fruity aroma and less acidic flavour. How is olive oil made? Made from the fruits of the olive tree, olive oil is technically a juice. Harvesting takes place once a year, early in autumn, when the olives are fresh and at their best quality with low acidity levels. Then they are the most nutritious and contain the most antioxidants. The olives are crushed just like any other fruits. Olive oil, just like any juice, is best when it's cold pressed and fresh, and this is what we call extra virgin. What is extra virgin olive oil? Extra virgin olive oil is purely extracted from cold-pressed olives, and it's not blended with other oils. Non-extra virgin olive oil may include both cold-pressed and processed oils. Extra virgin olive oil means there were no chemicals used in the process of extracting the oil. When oil is cold-pressed, it means it was not heated over 27 °C during the production. This kind of olive oil contains more nutrients and vitamins. Why is extra virgin oil healthy? In recent years, the popularity of olive oil as a healthy ingredient has been growing, and many families around the world have a bottle of it in a kitchen cupboard. The fatty acid (oleic acid) in olive oil is mainly monounsaturated fat (73% while14% of the oil is saturated fat, and 11% is polyunsaturated). Olive oil contains omega-6, omega-3 fatty acids, vitamins E and K and lots of antioxidants which protect our cells from free radicals. The oleic acid can help reduce inflammation and have great effects on genes linked to cancer, minimising the risk of chronic diseases such as heart disease. Consuming olive oil is also not linked to weight gain. How to cook with olive oil? Although you can use it in many healthy recipes, including for sauténing and frying, olive oil loses some of its beneficial properties when cooked or warmed up. The best is to use olive oil for uncooked recipes such as salads, dressings and dips or just drizzle it on top of all kinds of dishes for a finishing touch. You can now buy Greek extra virgin olive oil at Wholefood Earth and enjoy the goodness of this liquid gold. Browse our collection of healthy oils! From hemp seed oil and flax seed oil to organic coconut oil, you will find a perfect option for your cooking and baking.

Many of us took this year’s Working From Home stint to reflect on what we really want and need in our homes. Many started DIY projects. Others moved to a house with a garden. And everyone was suddenly really conscious about what they had in their pantries, cupboards and freezers. The mass-hoarding that happened at the start of the first lockdown was difficult to navigate, but thankfully there are a lot of ways to store emergency food supplies that would have prevented any worry. Here we’ll give you a list of nutritious foods that are easy to store for a long time. Grains and Flours Storing Grains is easy. Grains like bulgur, brown rice, spelt and barley keep well for months in an airtight container and are a great base for most meals. They are also great additives to vegan or gluten-free diets as many grains do not contain gluten but do contain a whole host of other nutrients to enrich a diet with. Flours, made from grains or things like almonds or soy, also keep really well in a pantry. In a clean, airtight container, they will last for several months. Flour is great to have in stock at all times; those times you crave some late-night pancakes? With flour in your house, you can whip some up in minutes! (Dried) Fruit We all need plenty of fruit in our diets. It contains many healthy vitamins and minerals and fibres. One of the notorious disadvantages of fruit is how quickly fruit goes off, and it is generally not seen as a food great for storage. How wrong we all were. There are so many varieties of dried fruit nowadays, that you never again need to worry about not having fruit in your pantry. Why not stock up on some delicious dried banana chips or goji berries? They are great toppings for oatmeal, yoghurt, and desserts, contain tons of vitamins, and last for ages in your storage cupboard! Another option is to can your fruits. It is a relatively easy process that requires a pot for boiling water, a jar (repurposed sauce jars are great), and an acidic component such as vinegar. Once the fruit is canned, it lasts months. Herbs and Spices Having a good spice rack is like having a good boiler; they are sure to improve your life for years to come. A broad selection of spices in your kitchen allows for experimental cooking, discovering new recipes, or just upgrading your current meals. As spices are dried plants, they will last for ages when stored right. Any airtight container will do just fine. And the added bonus is that herbs and spices can make even the plainest food extraordinary. Oils and Vinegar Oils such as olive oil and coconut oil are great to use for cooking and other health and beauty uses, and last for a year or longer when stored right. Generally, oil should be stored in a closed container, and kept in a cool, dry place. This is why they make a great pantry food to stock up on when you can. Vinegar or apple cider vinegar is also great for storing for long periods of time. They also should be kept in a dark, dry place. The great thing about vinegars is that they can be used to prolong the life of other foods such as fruits (see the Fruit section) or vegetables, are great for cleaning and can be used for dressings and sauces. Beans Dried beans or canned beans are both great to add to your pantry. Canned or dried they have a long shelf life at room temperature, they are a great source of protein, contain a lot of other essential nutrients, and are very filling when put in a meal. When you have dried beans, just make sure to store them in a cool, dry place, as getting them wet will shorten their shelf-life. As an added benefit, dried beans are also incredibly cheap, and super versatile. Seeds Seeds are a pantry staple. Seeds can be kept for months in a dry and dark place, preferably in an airtight container. They are great little boosts of nutrients and make great toppings for desserts, smoothie bowls, or oatmeal. Pumpkin seeds are also a great nibble on their own. If you are thinking of using all of that lovely flour you now keep in storage for some home-made bread-baking, why not use sesame seeds or poppy seeds to give your bread some extra texture and flavour? Why Should You Start Storing Foods? It is oftentimes not only time-consuming to go to the grocery store, but it can also get quite expensive. Oftentimes, buying in bulk works out much cheaper than buying little amounts every time. If you have a healthy pantry with a nice variety of products, you will always have a base for a meal on hand. You could also start your meal-prepping journey at the same time as building a food-storage. Meal prepping often works out much cheaper per meal than cooking every evening and is much less time-consuming, leaving you with more time to enjoy the little things in life. If you feel inspired by our blogs, why not sign up to our newsletter here? We will soon announce our brand-new recipe blog with loads of healthy, wholesome recipes to help you use some of the products in these blogs.

Have you ever opened a packet of crisps with the intention of having just a handful, only to find yourself staring at an empty bag ten minutes later? We have all been there. For decades, diet culture has told us that this phenomenon is a personal failing—a lack of willpower or self-control. However, modern nutritional science is painting a very different, much more candid picture. You are not lacking willpower; you are up against a multi-billion-pound food industry. Ultra-processed foods (UPFs) are not just cooked or prepared; they are scientifically engineered in laboratories to be hyper-palatable and, ultimately, addictive. Here is a look behind the curtain at exactly how UPFs are formulated to hijack your brain, override your natural appetites, and keep you coming back for more. 1. The Discovery of the "Bliss Point" Food manufacturers do not just guess how much sugar or salt to put into a product. They employ food scientists to calculate the exact mathematical ratio of ingredients required to hit your "bliss point." The bliss point is the precise balance of sugar, fat, and salt that maximises pleasure and dopamine release in the human brain without overwhelming it. If a food is too sweet, your brain eventually registers that you have had enough and tells you to stop eating. If the sweetness is perfectly balanced with salt and industrial fats, that satiety signal is muted. This holy trinity of ingredients (sugar, salt, and fat) rarely exists together in nature. When your brain encounters them simultaneously in a UPF, it triggers an unnaturally massive dopamine rush, creating a neurochemical reward system that closely mimics the pathways of addiction. 2. Vanishing Caloric Density Have you ever noticed how foods like cheese puffs, highly processed chocolates, or certain crisps seem to literally melt in your mouth? This is a deliberate texturising trick known as "vanishing caloric density." When food melts away instantly, your brain is tricked into thinking you are not actually consuming any calories. The chewing process is bypassed, and the stomach does not receive the physical bulk it expects. Because your brain does not register the food as filling, it delays sending the "I am full" signal, prompting you to keep eating well past the point of your actual caloric needs. 3. The Destruction of the Food Matrix In a whole food, like an apple or a handful of raw almonds, nutrients are bound together in a complex cellular structure called the food matrix. Your body has to work hard to chew and digest these foods, releasing energy slowly and steadily. UPFs completely destroy this matrix through heavy industrial processing (like milling, bleaching, and high-pressure extrusion). The natural fibre is stripped away entirely. The carbohydrates are pre-digested into ultra-fine powders and syrups. When you eat a UPF, there is nothing left for your digestive system to break down. The glucose hits your bloodstream almost instantly, causing a massive blood sugar spike. Predictably, this is followed by a severe blood sugar crash an hour later. That crash triggers intense physical cravings, trapping you in a relentless cycle of eating, crashing, and craving. 4. Flavour Layering and Sensory Specific Satiety Humans are evolutionarily wired to seek out variety. If you eat a large bowl of plain boiled potatoes, your tastebuds will eventually get bored, and you will stop eating. This is called "sensory specific satiety." UPF manufacturers bypass this natural mechanism by using complex, synthetic flavour profiles. They layer artificial flavourings, industrial umami extracts (like yeast extract and MSG), and hidden sweeteners so that the taste is incredibly intense but never quite distinct enough for your brain to tire of it. You keep eating because your palate is constantly stimulated, yet never truly satisfied. UPF Engineering vs. Whole Food Reality To understand just how drastically our food has been altered, look at the difference between how UPFs and whole foods interact with your body: Feature The Ultra-Processed Method The Whole Food Reality Texture Engineered to melt in the mouth (vanishing caloric density) to bypass chewing. Requires active chewing, signalling the brain to prepare for digestion and fullness. Fibre Content Stripped of natural fibre to increase shelf life and speed up consumption. Rich in natural dietary fibre, which expands in the stomach and feeds the gut microbiome. Digestion Speed Pre-digested ingredients cause rapid blood sugar spikes and subsequent crashes. Intact food matrix ensures slow, sustained energy release without extreme insulin spikes. Flavour Artificial flavour layering prevents the brain from feeling satisfied. Simple, natural flavours trigger normal sensory satiety. How to Break the UPFs Cycle Realising that your cravings are the result of industrial engineering, rather than a personal failure, is incredibly empowering. It means you can actively choose to step off the rollercoaster. You cannot out-willpower an entire industry of food scientists, but you can change the playing field entirely. The most effective way to break an addiction to ultra-processed foods is to stop eating foods that require a laboratory to exist. When you transition your diet to single-ingredient, unprocessed foods—like whole organic grains, raw nuts, legumes, and fresh produce—you allow your tastebuds to reset. Without the artificial dopamine hits of the "bliss point," your body’s natural hunger and fullness cues will return. Whole foods do not need to trick your brain into wanting them. They provide genuine, honest nourishment that leaves you feeling truly satisfied.

The landscape of the British school canteen is about to change. Following a recent report from BBC, the UK government has announced a significant crackdown on the quality of food served to our children. High-sugar snacks and deep-fried products are being phased out in an urgent bid to tackle the rising rates of childhood obesity and improve the nation’s long-term health. At Whole Food Earth, we believe this shift is more than just a policy change—it is a vital step toward reclaiming the nutritional integrity of the food our children eat every day. What is Changing on the School Menu? The new guidelines are designed to strip away the "empty calories" that have become staples in many school dinners. The key changes include: A Ban on High-Sugar Drinks: Removing sugary sodas and juice drinks that spike blood glucose levels. Limiting Deep-Fried Foods: Restricting items like chips and battered products to no more than twice a week. Reduced Sugar Content: A concerted effort to lower the sugar levels in puddings and snacks served during the school day. While these measures are a positive start, they highlight a larger conversation we’ve been having in the Whole Food Earth community: the need to move away from Ultra-Processed Foods (UPF) and back to the "Bioavailable Pantry." Why the "Deep-Fried" Era is Ending For decades, convenience has dictated the school menu. Deep-fat frying is fast and cheap, but it often relies on highly refined seed oils that are prone to oxidation and inflammation. When combined with high-sugar snacks, it creates a "craveability" cycle that contributes to childhood obesity and dental decay. By removing these industrial shortcuts, the government is acknowledging what we have always championed: children need real, whole ingredients to thrive. When we replace a deep-fried nugget with a slow-release grain or a sugary drink with pure hydration, we aren't just "cutting calories"—we are providing the body with the building blocks it needs for cognitive focus and steady energy. From School Canteen to Home Kitchen: Bridging the Gap The government’s initiative is a great baseline, but the real "food revolution" happens in our own pantries. If schools are cutting out the junk, how can we as parents and caregivers reinforce these habits at home? 1. Swap Synthetic Sweeteners for Whole Fruits Instead of processed desserts, use nature’s own sweeteners. Our Organic Date Paste or Lucuma Powder offers a low-GI alternative for home baking, providing sweetness alongside essential fibre and minerals. 2. Move Away from Refined Oils If the goal is to avoid the "deep-fryer" trap, look toward healthy fats. Roasting vegetables or proteins in stable fats or using Organic Rapeseed Oil provides flavour without the inflammatory profile of industrial oils. 3. Embrace Nutrient-Dense Staples The best way to fight obesity is to ensure meals are satiating. Incorporating high-protein, high-fibre staples like Quinoa, Red Lentils, or Organic Oats ensures that children stay fuller for longer, reducing the urge to reach for high-sugar snacks between meals. The Whole Food Earth Perspective: Food as an Insurance Policy The Sky News report is a wake-up call for the UK's food system. However, we shouldn't wait for government legislation to improve our children’s health. By choosing single-ingredient, non-UPF staples, you are creating a "nutritional insurance policy" for your family. Whether it’s a teaspoon of Green Kale Powder powder in a morning smoothie or a batch of home-baked snacks made with Wholemeal Spelt Flour, every small change helps move the needle away from industrial processing and back toward the earth. Are you ready to join the revolution? Explore our Stock & Prep range to find the organic staples you need to build a high-integrity kitchen that goes far beyond the school canteen.