Mainovo

Mainovo , A new organic olive oil created especially for children. With naturally low acidity, a milder flavor, and 100% natural origin.

Mainovo was developed to accompany culinary discoveries, respecting even the most discerning palates without compromising the quality and rigor that define the brand.

To accompany Mainovo, “The Adventures of Mainovo” was created, a children's audiobook that brings the adventurous little olive oil to life. Designed for mealtimes, the stories are based on recipes developed by Nutritionist Joana Azevedo Nunes, Master in Pediatric Nutrition, creating a direct link between what is prepared in the kitchen and what is experienced at the table.

The Adventures of Mainovo

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Nutritional Comment

Complete dish with high-quality protein sources (lamb and egg), essential for children's growth;
Rich in iron, a crucial nutrient in childhood;
Includes vegetables incorporated into the preparation (broccoli in the meatballs), which helps with children’s acceptance;
Natural apple purée with no added sugar — adds a slightly sweet touch and makes the meal more sensory and fun;
Simple bulgur as a source of complex carbohydrates, with fiber and a low glycemic index.

Nutritional Value Per Serving

Energy 420 kcal

Fat 23 g

of which saturated 7 g

Carbohydrates 32 g

Fiber 6 g

Protein 21 g

Salt (estimated) <0.5 g

Mainovo in the Bulgur Desert

Nutritionist Joana Azevedo Nunes

Master in Pediatric Nutrition

Ingredients

For the meatballs:

400 g minced lamb
½ small onion, chopped
1 garlic clove, chopped
A handful of fresh mint leaves
80 g cooked broccoli
2 tablespoons fine or lightly crushed oats
50 g oat or flaxseed flour
1 small egg
Salt and pepper, to taste
2 tablespoons Mainovo olive oil

For the bulgur:
200 g bulgur
A drizzle of Mainovo olive oil

For the apple purée:
2 apples (e.g., Royal Gala or Fuji), peeled and chopped
1 tablespoon water

Preparation

Preparing the meatballs:
Finely chop the cooked broccoli and mix with the remaining ingredients, except the oat flour. Form small meatballs by hand and coat them with the oat or flaxseed flour. Place on a baking tray lined with parchment paper, brush or drizzle with olive oil, and bake in a preheated oven at 200 °C (390 °F) for about 20 minutes, turning halfway through.

Cooking the bulgur:
Cook the bulgur in boiling water (ratio 1:2) for about 10–12 minutes. Drain well and toss with a drizzle of olive oil.

Preparing the apple purée:
Cook the apples with the water, covered, until soft (about 10 minutes). Mash or blend. Serve separately as a dipping sauce.

Co-financed by:

Project Fact Sheet

Co-financed by:

Project Fact Sheet