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


“It is a rare breed of person who strives for perfection in his chosen line of work. Armando Manni personifies this determination. Through constant research and experimentation, he has successfully produced the best and healthiest olive oil in the market. MANNI oils have become an integral ingredient in our kitchen.”
Thomas Keller, chef-owner of The French Laundry (Yountville) and Per Se (New York), USA

What you need to know about extra virgin olive oil

Tuscany, tradition, science.
Ours is a certified Organic Farming extra virgin olive oil from Tuscany, certified TOSCANO IGP (Protected Geographical Indication), of extremely high quality, created in the context of a scientific research in collaboration with the University of Florence, Department of Pharmaceutical Science. Our exclusive method derives from the tradition of Tuscan olive culture in combination with scientific research. Both our oils are Organic Farming and outstanding for their goodness and safety and for their beneficial activity on the health.
Thanks to its delicious intensity of flavour, you’ll find you use only 35% the quantity of oil you usually use. That means you’ll reduce the total intake of fat—with a good deal more pleasure and health benefits.

The Live Oil. When good taste means good health.
As soon as it’s pressed, our oil is buonissimo—with a wonderful bouquet and velvety feel—thanks to its extraordinary organoleptic (sensory) characteristics.
A great extra virgin olive oil has between 100 and 250 mg of polyphenols per litre. The oil from many of our mountain crus can exceed 450 mg.
Polyphenols perform an important antioxidant action, meaning they are powerful anti–bad cholesterol (LDL), anti–heart attack, anti-cancer and anti–ageing agents. But these valuable properties can be lost during the production process, from harvest to press, to bottle, to your table.
To protect these precious substances, we did everything we could to keep the oil “alive” and “intact” until you pour it.
Our “Live Oil” method, monitored by the Department of Pharmaceutical Science, University of Florence, produces an oil with extremely low acidity. But, most important, the “ageing” values of the polyphenols are remarkable—practically zero.
Taste and health join forces at the highest possible level to bring you the goodness and healthfulness of a just-pressed Organic extra virgin olive oil.

Our exclusive method.
Thanks to our exclusive “Live Oil” method of harvesting, pressing, and preservation, our certified Organic Farming extra virgin oils reach you in the same condition they left the press—intact and alive. To protect their goodness and health benefits, we devised a unique procedure to combat oxidation and deterioration until you open the bottle.

• The special patented glass used for our bottle protects the oil from 99.99 percent of UV rays, one of the causes of oxidation (think how many oils are sold in clear or plain coloured glass).
• To prevent oxidation caused by contact with air that would be trapped after bottling, we work with inert gases in a structure certified as conforming to ISO 9002 quality standards.
• We cork our oil, like a wine. But since natural cork can contaminate the oil, we use patented synthetic stoppers, certified by health institutions as completely free of glues and PVC and completely recyclable.
• Our bottles are small (100 ml/3.4 oz) for a good reason. Oxidation and deterioration begin as soon as the stopper is removed and the air comes into contact with the oil. Never use large bottles that stay in use for months (would you do that with a wine?). The oil will lose its goodness and healthful properties. Use small bottles that you’ll finish up quickly; we’ve taken care of the rest.

One rare olive, two unique oils.
The rare Olivastra Seggianese olive is the principal cultivar used in our oils. The only place in the world it grows is on a part of Monte Amiata in Tuscany, not far from Montalcino.
To preserve their flavour and purity, the olives used in both oils are harvested by hand and pressed in keeping with ISO 9002 quality standards.
• Per Mio Figlio (For My Child) is made from the olives grown halfway up the mountain, whose oil boasts an elevated content of polyphenols but that is soft on the palate with a delicate bouquet, ideal for young children or for light food.
• The olives used for Per Me (For Me) come from the mountain plantations at the upper limit of survival of the olive tree. They give an exquisite, complex oil, a gourmet oil, with a content of polyphenols and minor composites tested and found beneficial for adults.

A fruit juice tested every 4 months. You can taste the difference
If we use extra virgin olive oil regularly, we are sure we’re doing something good for our health while pleasing our palate.
But as it oxidizes and loses some of its phenol content, the oil quickly loses its beneficial features. And who checks that? The law requires the oil to be tested when it leaves the press, and that’s all. But extra virgin olive oil is simply a fruit juice, without preservatives: what happens to it six months after pressing? At MANNI, we want to know, because we are the first consumers of our own oil. That’s why our extra virgin is probably the only one in the world to be tested and re-tested every four months (the results are posted at so we always know what we’re eating.
Because we are what we eat.
So taste our oil the way you taste a fine wine. Taste it straight. Pour a little in a spoon or a small glass and sniff its bouquet. Hold it in your mouth and savour its nuances and intensity. You’ll find it easy to understand that you have met a truly unique oil. | 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.