• Le Maniot Three Bottles Extra Virgin Olive Oil, three 500mL bottles, Mani Greece
  • Le Maniot Extra Virgin Olive Oil bottle at the table
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Le Maniot

Le Maniot Three Bottles (1.5 liters)

Le Maniot Three Bottles (1.5 liters)

Family Harvest | Mani Peninsula
$99.99 USD
$110.97 USD $99.99 USD
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Three bottles $99.99

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). Three bottles of Le Maniot Original (1.5 liters total). Recognized at the world's largest olive oil quality competition: one of 18 Greek Golds from 145 entries. Official NYIOOC release. What Gold means: THE LAB. Lab / CoA path: Lab report.

Proof, not slogans. Testing and documentation: Lab report. Claim clarity: Myths Unmasked. Awards cite: Awards.

Single-estate extra virgin olive oil from the Mani Peninsula, Greece. 100% Koroneiki from a fourth-generation family grove. Cold-extracted. Independently lab tested. Co-founded by a food scientist who oversees production from grove to bottle. American-owned and operated.

Three 500mL glass bottles (1.5 liters total). Same oil as Original: complex, robust flavor with a distinctive peppery finish. High in polyphenols from high-altitude Koroneiki on Mani's rocky, sun-exposed terrain.

Use for finishing, dressings, grilled vegetables, seafood, and bread. Smoke point suitable for roasting, baking, and pan cooking. Store cool and dark.

Watch: Unmasking Extra Virgin Olive Oil · High Quality for all uses.

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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.

Where does Le Maniot olive oil come from?

Le Maniot olive oil is grown and pressed on the Mani Peninsula in Greece. Fruit comes from a fourth-generation family grove on that estate. Shop the Original 500mL bottle at Le Maniot Original.

Is Le Maniot Original a single-estate olive oil?

Yes. Original is single-estate: one family grove, one Mani Peninsula estate, no broker blend across orchards. Pressing, bottling, and shipping stay on that path. Buy Original here: lemaniot.com/products/le-maniot-olive-oil-exclusive.

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.