Applications
Finishing Seafood
Dress grilled fish or raw shellfish at the table after cooking. Finish with Le Maniot at serving temperature so the grassy entry and peppery catch stay vivid. High heat and long hold times flatten aroma and soften bitterness; finishing after the pan preserves the fresh character buyers expect from early-window Koroneiki.
Dipping Warm Bread
Pour directly at the table over warm bread. Serving temperature keeps bitterness and pungency readable on the palate. If the bread or plate is screaming hot from the oven, let it settle a moment so the oil is a finish, not a fry.
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 at or below 0.8%, related chemical limits (including peroxide and K-values), and a sensory panel score. It does not require cultivar disclosure, polyphenol testing, or harvest date labeling. Le Maniot publishes cultivar, harvest labeling, and lab documentation. Cultivar is 100% Koroneiki. Batch polyphenol and quality measurements are on the Lab Report page (HPLC / ISO; CoA on request). Harvest dating is labeled on each bottle. Context: 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. Under EU Reg 29/2012, olive-oil origin turns on harvest and extraction place; a bottling address alone is not the whole story. US / CBP substantial-transformation analysis is separate. Single-estate Mani sourcing keeps harvest, mill, and bottle on one named path. Origin context: Myths Unmasked.
What cultivar is in the Original bottle?
Original is 100% Koroneiki from the Mani family grove. Koroneiki is the cultivar behind the grassy entry and peppery finish on this page. Cold-extracted. See harvest and tasting notes on the Original product page.
Why is Original bottled in glass?
Original ships in a 500mL glass bottle to protect the oil from light and keep the Mani harvest path intact to your kitchen. Store the bottle in a cool, dark place after opening. Order glass-bottled Original at Le Maniot Original Extra Virgin Olive Oil, 500mL.
What makes the Mani family grove different from a commodity blend?
A commodity blend can mix fruit or oil from many places. Le Maniot Original stays on one Mani Peninsula estate grove with disclosed 100% Koroneiki. A food scientist co-founder oversees grove-to-bottle production. Lab documentation path: Lab report. Purchase: Original 500mL.
What do bitterness and pepper mean when I taste Le Maniot?
A grassy entry and a peppery finish are normal for fresh 100% Koroneiki from the Mani family grove. Those sensations help many buyers feel confident they have a recent harvest, not a flat commodity blend. Cold-extracted Original keeps that character from grove to glass. See tasting notes on the Original product page.