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Le Maniot

Le Maniot L'Ancêtre Unfiltered Extra Virgin Olive Oil, 750mL

Le Maniot L'Ancêtre Unfiltered Extra Virgin Olive Oil, 750mL

Family Harvest | Mani Peninsula
$49.99 USD
$49.99 USD
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2 units: 5% off | 3 units: 10% off | 6 units: 15% off

Polyphenols: 250+ mg/kg  EFSA documented threshold: 250 mg/kg

Tasting Notes

Grassy

Fresh-cut herb on entry. Characteristic of early-window Koroneiki harvest.

Peppery

Progressive heat through mid-palate. Indicates polyphenol density in the oil.

Slight Bitter

Oleuropein expression. Classified as amaro by the IOC sensory framework. A positive attribute, not a defect.

Long Finish

8 to 12 second persistence. Duration correlates with oleocanthal concentration.

Cough test: Back-of-throat irritation on swallowing is oleocanthal, an anti-inflammatory phenolic compound present in high-polyphenol oil. It activates the same receptor pathway responsible for the throat effect of ibuprofen. The International Olive Council classifies bitterness (amaro) and pungency (piccante) as positive sensory attributes in extra virgin olive oil, not defects. More throat sensation correlates with higher oleocanthal concentration. This response is expected and indicates compound integrity.

30-Second Tasting Protocol

  1. Warm the teaspoon. Hold a small amount in your palm for 20 seconds. Cold temperature suppresses volatile aromatics and masks peppery finish.
  2. Sip and hold. Take one small sip. Hold on the mid-palate for three seconds before swallowing.
  3. Breathe in through the nose. Exhale slowly through the nose immediately after swallowing. Retronasal passage delivers grassy and herbal notes.
  4. Swallow and wait. Note the back-of-throat sensation 5 to 10 seconds after swallowing. Peppery irritation is oleocanthal. Duration indicates concentration.

NYIOOC Gold Award Winner (2026). Recognized at the world’s largest olive oil quality competition — one of 18 Greek Golds from 145 entries. Official NYIOOC release.

A competition Gold is quality recognition — not a lab certificate. See THE LAB: NYIOOC Gold — What It Means for Buyers.

L'Ancêtre is the unfiltered, cold-pressed counterpart to Le Maniot Original. From the same fourth-generation family grove on the Mani Peninsula in southern Greece, but bottled without industrial filtration to preserve raw polyphenols, natural sediment, and the dense biophenol profile of the harvest.

100% Koroneiki cultivar from a single estate. Independently lab tested. American-owned and operated by Magna Eco, Inc., New York, NY.

750mL dark UV-protective glass bottle. Cloudy texture with visible olive sediment. Robust, peppery flavor profile from the high-altitude environmental stress of Mani's rocky terrain. Higher polyphenol concentration than filtered oils due to retained biophenols.

Use for finishing, dipping, raw applications, traditional Mediterranean cooking, sourdough bread, grilled vegetables, and salads. The unfiltered profile means the oil is best consumed within four months of opening.

Store in a cool, dark place. The natural sediment will settle at the bottom of the bottle. Shake gently before use.

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Applications

Finishing Seafood

Dress grilled fish or raw shellfish at table after cooking. Polyphenol volatiles degrade above 150F. Apply at serving temperature.

Dipping Warm Bread

Pour directly at table. Bread below 140F. Bitterness compounds remain intact at serving temperature.

Roasted Vegetables and Burrata

Finish after plating. The peppery note provides contrast against burrata fat and the caramel sweetness of roasted vegetables.

Daily Cooking

Saute, roast, and pan-sear up to approximately 400F smoke point. Free acidity below 0.3% supports stable high-heat performance.

Technical Questions

Can Le Maniot be used for cooking?

Free acidity below 0.3% and a smoke point of approximately 400F place Le Maniot within standard saute, roast, and pan-sear heat ranges. The smoke point of any extra virgin oil shifts with free fatty acid content. Lower acidity supports higher heat stability. Full documentation at Myths Unmasked.

How does Le Maniot differ from other extra virgin olive oils?

EVOO classification requires free acidity below 0.8% and a sensory score. It does not require cultivar disclosure, polyphenol testing, or harvest date labeling. Le Maniot publishes all three. Cultivar is 100% Koroneiki. Polyphenols are lab-certified at 742 mg/kg by HPLC methodology. The 2026 harvest date is labeled on each bottle. Cultivar and lab data documented at Myths Unmasked.

How is single-estate sourcing verified?

The oil is pressed, bottled, and shipped from one estate on the Mani Peninsula. No broker intermediary in the supply chain. EU country-of-origin designation tracks bottling location, not orchard location. Single-estate sourcing eliminates that discrepancy. Origin verification documented at Myths Unmasked.