MANNI oil is created in the context of a scientific research project in collaboration with the Department of Pharmaceutical Science, University of Florence, Italy.

A Tuscan Oil So Rich a Dab Will Do You

MANNI extra virgin olive oil, a favorite of chefs like Thomas Keller and Jean-Georges Vongerichten, is the cult oil of the moment ... Armando Manni makes his oils using winemaking technology, tests them for purity and ships them in temperature-and pressure-controlled containers to prevent spoilage.”
The New York Times, USA

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THE LIVE OIL

Per Mio Figlio ®

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86% of the time you are not consuming a real
extra virgin olive oil according to Davis University, California

Per Me ®

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I gave samples of the oil Per Mio Figlio to some gastronome friends with small children. But between dosing it into the bambini’s brodino and replacing the stopper, they were slyly drizzling my precious extra virgin olive oil on bread and eating it themselves. After all, they reasoned, it must be good for them too.
Thus I was moved to confess the existence of a second, more structured and, well, “adult” oil that I was pressing in minute quantities just for myself, from the olives of two small, ancient groves on Monte Amiata at the highest point the olive tree can survive. I let my friends taste it, and one thing led to another.
I bought the last trees left at that altitude and so I “officially” launched the micro-production of Per Me oil, still in collaboration with the Depart-ment of Pharmaceutical Science, University of Florence, still certified Organic Farming.
It is an exquisite gourmet extra virgin olive oil, of great complexity with unusual organoleptic (sensory) characteristics because it comes from the mountain crus. The method is the same that we use for Per Mio Figlio, and the results are the same too: extremely low acidity, practically zero “ageing” of the polyphenols, the same effort to keep the oil alive and intact. The result is a taste that will thrill lovers of all that is beautiful and delicious.
In addition to its extraordinary taste, behind this oil lies scientific research aimed at adults. Thanks to its high content of vitamins, tocopherols, and, above all, polyphenols, if you watch your life-style, Per Me will help keep you well.
A great oil has between 100 and 250 mg per litre of polyphenols. Some of our mountain crus have exceeded 450 mg. It is precisely the polyphenols that, according to international scientific studies, contribute to the reduction of "bad" cholesterol (LDL), without reducing the "good" cholesterol (HDL), thus combatting the risk of heart disease and the effects of ageing. Furthermore, many studies now suggest a relationship between the consumption of a great extra virgin olive oil and a lower incidence of tumours of the breast, stomach, and intestine.
Per Me is unique. Use it for your well-being, but use it for your senses too. I made it for myself and I’ve made it available only in special bottles so that, when you taste it, it will be the same as when it’s just pressed.
Change your habits; rethink your relationship with an extra virgin oil: Use Per Me at every meal. The unusual concentration of its components means you can use only a third as much as you use of ordinary oils. So serve it at elegant dinners, yes, but also use it every day to give a richer flavor to soups and vegetables, or use it with a great Parmigiano as a condiment for pasta—you’ll forget about butter.
For your body and for your spirit.

Armando Manni


Data sheet

We are the first consumers of our oil.
For this reason, in addition to the tests required by law from the moment it is pressed, our oil is analysed every four months for two years. This lets us verify its chemical state and provides consumers the information they need so they know what they are actually eating. This fact sheet is updated accordingly.

Producer: Armando Manni
Location: Seggiano, Monte Amiata, Grosseto, Tuscany, Italy
Altitude: From 300 m asl to 600 m asl
Area: 20 Ha (49 Acres)
Principal variety: Olivastra Seggianese
Sporadic varieties: Leccino, Moraiolo
Harvest: Intensive by hand
Pressing: Continuous "two-stage"cold pressing
Production : 2.400 litres
Conservation: Stored in stainless steel in controlled atmosphere and temperature
Packaging: 12,000 100 ml (3.4 Oz) bottles in controlled atmosphere
Quality control of oil: Production under TOSCANO IGP (Protected Geographical Indication) regulations
Organic Farming Certified: Controlled by QCertificazioni s.r.l.
ISO 9002 Quality Certification for: pressing, conservation, bottling, packaging
Colour: yellow-green
Bouquet: fruity medium-intense
Taste: olive with notes of sweet fruit and almond
 

ANALYSIS MANNI "PER ME" Extravirgin Olive Oil - HARVEST 2015-16. Universita degli studi di Firenze
Parameter
March 2017
IGP Toscano limit
Acidity
0.15
Max 0.60
No. Peroxides
10.97
Max 16
K 232
0.90065
Max 2.50
K 270
0.11283
Max 0.22
Delta K
 0.0010
Max 0.01
Polyphenols
447.37
Min 60
Anti free radicals activity
91.37%

 

Around the time my son Lorenzo was born, Europeans were faced with BSE in their beef and dioxins in their chicken, while plastic and pesticides were being found in the blood of many Americans (Washington Post, 22 March 2001). I want good, healthful food for my son Lorenzo. That is why, after he was born, I decided to produce the Organic oil I call PER MIO FIGLIO (For My Child). And I was right. Grave cases of food contamination were soon appearing in the papers every day.
I began to study European and American scientific research on food and discovered the extraordinary properties of a food I’d been eating all my life, extra virgin olive oil. In fact, paediatricians recommend giving babies a spoonful of it every day, as soon as they are weaned, to help them grow.
So I gathered some of the best experts and created this Organic Farming extra virgin olive oil in the context of a scientific research project in collaboration with the Department of Pharmaceutical Science, University of Florence. Together we developed an innovative research and production plan. As a result, PER MIO FIGLIO is one of a kind—so good and so healthful it’s in a class by itself.
We use a rare olive of exceptional quality, found nowhere in the world but the wild and isolated slopes of Monte Amiata, in southern Tuscany.
From the fruit of age-old olive trees that grow halfway up the mountain we obtain a superb Organic Farming extra virgin olive oil with extremely low acidity, silky on the palate, and with a delicate bouquet. (Use it anywhere you might think of putting butter. Lorenzo won’t eat tomato sauce any more—he loves his pasta plain with just PER MIO FIGLIO and Parmigiano-Reggiano cheese.)
Perhaps most important, however, we were able to preserve the maximum polyphenol content.
To achieve this important result, we took a long time studying when to harvest and how to press and bottle in such a way as to keep the oil intact and alive till it reaches the consumer. Thus the final result of our method, tested by the University of Florence, is an amazing “ageing” value for the polyphenols of practically zero.
That means you can enjoy, perhaps for the first time, the goodness and healthfulness of a justpressed Organic Farming extra virgin olive oil.
Researchers have, in fact, detected a gradual drop in the oil’s beneficial effects (antioxidant, anti-LDL, or “bad” cholesterol, anti–heart attack, anti-ageing, anticancer, and more) as it oxidizes and deteriorates.
To deliver its benefits, the oil must be produced perfectly and still be intact when consumed. When that happens, the content of essential fatty acids and oleic acid corresponds to the percentages found in mother’s milk.
It is for these reasons that we decided to analyse our oil every four months and to publish the results on our Web site. We are the only oil producer to do this, and we do it to be sure, for ourselves as well as for you, of what we are eating.
Here lies the secret of PER MIO FIGLIO: scientific research applied to the tradition of Tuscany’s olive oil and attention to every detail.
That is how we were able to make a children’s Organic Farming extra virgin olive oil of unique goodness, healthfulness and safety.
For your child too.

Armando Manni


Data sheet

We are the first consumers of our oil.
For this reason, in addition to the tests required by law from the moment it is pressed, our oil is analysed every four months for two years. This lets us verify its chemical state and provides consumers the information they need so they know what they are actually eating. This fact sheet is updated accordingly.

Producer: Armando Manni
Location: Seggiano, Monte Amiata, Grosseto, Tuscany, Italy
Altitude: From 300 m asl to 600 m asl
Area: 20 Ha (49 Acres)
Principal variety: Olivastra Seggianese
Sporadic varieties: Leccino, Moraiolo
Harvest: Intensive by hand
Pressing: Continuous "two-stage"cold pressing
Production : 2.400 litres
Conservation: Stored in stainless steel in controlled atmosphere and temperature
Packaging: 12,000 100 ml (3.4 Oz) bottles in controlled atmosphere
Quality control of oil: Production under TOSCANO IGP (Protected Geographical Indication) regulations
Organic Farming Certified: Controlled by QCertificazioni s.r.l.
ISO 9002 Quality Certification for: pressing, conservation, bottling, packaging
Colour: yellow-green
Bouquet: fruity medium-intense
Taste: olive with notes of sweet fruit and almond
 

ANALYSIS MANNI "PER MIO FIGLIO" Extravirgin Olive Oil - HARVEST 2015-16. Universita degli studi di Firenze
Parameter
March 2017
IGP Toscano limit
Acidity
0.11
Max 0.60
No. Peroxides
12.13
Max 16
K 232
0.83997
Max 2.50
K 270
0.07036
Max 0.22
Delta K
- 0.006838
Max 0.01
Polyphenols
478.91
Min 60
Anti free radicals activity
90.43%

 



info@mannioil.com | mobile: +(39) 335.81.000.18 | phone: +(39) 06.9727.4787 | fax: +(39) 06.9896.3230
Thanks from the heart to

Several people contributed with their knowledge, passion and generosity to the creation of these oils and the realization of this dream. I wish you could meet them in person. Without them, I would never have made it.

Elio Altare, brother and wine poet in the Langhe, Piedmont.
Heinz Beck, chef, Ristorante La Pergola, Hotel Rome Cavalieri, Rome.
Franco Fontana, photographer of landscape souls, the old child, Modena.
Angelo Gaja, the master and friend, king of Barbaresco and wine revolutionary, Piedmont.
David B. Kaminsky, M.D., Executive Vice President United States and Canadian Academy of Pathology
Anna Maria Natali, my mother, who is no longer here.
Annalisa Romani, Chemist, Associate Professor of Commodity Science, Department of Pharmaceutical Science, University of Florence.
Francesco Visioli, Pharmaceutical Chemist, Expert in Biotechnology and Pharmacology, University of Milan.