2 bottles 100 ML/3.4 fl oz per gift box
ORGANIC - TOSCANO PGI
MANNI is scientifically—and certifiably—high in
It's an organic Tuscan extra virgin olive oil that fights free radical damage and aging of the body.
The European Food Safety Authority (EFSA) made an Health Claim* about the extra virgin olive oil and its antioxidant activity (anti-aging) and the decreased Risk of Coronary Heart Disease with a minimum intake of 20gr of oil per day with 5 mg of hydroxytyrosol and its derivatives.
Our oil has 30% more hydroxytyrosol and its derivatives than recommended by the EFSA Health Claim as a Reference Daily Intake (RDI) to protect your health.
Certified by the University of Florence:
Per Me: 315.45 mg/L of hydroxytyrosol and its derivatives per serving of 20 grams of MANNI: 6.8 mg
Per Mio Figlio: 291.76 mg/L of hydroxytyrosol and its derivatives per serving of 20 grams of MANNI: 6.3 mg
Per Me it’s a certified Organic Toscano PGI (Protected Geographical Indication) alive extra virgin olive oil that is harvested from our olive tree grove on the slopes of the volcanic Mount Amiata, in the south of Tuscany.
What The Experts Say: "It's a powerful oil. At the nose, it has an intense, clean, and fresh scent of green herbs. In the mouth, it's elegant and pleasant with notes of green olives, artichoke, and freshly cracked pepper. It has a long aftertaste."
BUY SMALL, BUY BETTER
Would you drink wine that has been left open for 10+ days? No, you wouldn't.
It would be oxidized and all of the good-for-you antioxidants would be gone forever. We hate to break it to you, but the same goes for a high quality olive oil.
MANNI is bottled in a patented glass bottle that protects your olive oil from 99.99% of harmful UV-rays. The bottle is small for a reason: so that it's finished quickly, before it has a chance to oxidize.
We never recommend buying olive oil in a big and/or transparent glass bottle for this very reason.
MANNI has been tested and approved by the University of Florence to provide unparalleled health benefits compared to every other olive oil on the market.
In order for it to contain all the health benefits of a superfood, the olive oil needs to still be considered extra virgin when consumed.
When we deliver MANNI to your home, it is certified to still be extra virgin and full of healthy antioxidants, polyphenols, and micronutrients.
Due to its high content of monounsaturated fats like Oleic acid, fatty acid composition, and antioxidants in the form of micronutrients like polyphenols, extra virgin olive oil is regarded as the most optimal source of healthy fat in a daily diet.
Did you know that only 14% of extra virgin olive oils in shops are still considered “extra virgin” by the time you actually buy it? Thanks to the endorsement and analysis of the University of Florence, MANNI is the only olive oil maker in the world that guarantees your oil will still be extra virgin by the time you receive it.
Per Me and Per Mio Figlio are meant to be used—not kept on a shelf and admired. Like other
fine oils, they are best used as finishing oils, not mediums to cook with.
In Italy it is traditionally drizzled on bread, atop fish, over a bed of greens, or even added as a finishing touch to your favorite soup or pasta dish. Don’t be afraid to experiment.
Try pairing Per Mio Figlio with delicate greens such as butter lettuce or baby spinach, and Per Me with more robust flavored greens such as arugula.
“It is a rare breed of person who strives for perfection in his chosen line of work. Armando Manni personifies this determination… he has successfully produced the best and healthiest extra virgin olive oil on the market. MANNI oils have become an integral ingredient in our kitchen.”
—Thomas Keller, chef-owner of The French Laundry and Per Se (USA)
“When I first tasted Armando Manni¹s extra virgin olive oils, I knew I had tasted something amazing.”
—Jean-Georges Vongerichten, chef-owner of Jean-Georges (USA)
“Manni extra virgin olive oil, a favorite of chefs like Thomas Keller and Jean-Georges Vongerichten, is the cult oil of the moment...”
—The New York Times, Florence Fabricant, Dining Out
“I had no difficulty agreeing with the large claim that MANNI has the world's best olive oils.”
—The Observer, Paul Levy
“The Liquid Gold Standard”
“I very much liked both Manni oils. Per Me was ripe, with heat that built to a crescendo in the back of the throat without going over the line. Per Mio Figlio had a roundness and butteriness that none of the other Tuscan oils had.”
"As a pathologist confronted with the diagnosis of cancer and heart disease, I’m committed to recommending lifestyles and alimentation that are fundamentally natural and implemented early in life, when we are still children. Manni’s extra virgin olive oils are the essence of nature themselves. Thanks to the peculiarities of the rare type of olive used and the climate of the Tuscan mountain where it grows, enhanced by a unique method, these oils have an extraordinary antioxidant and polyphenolic content that makes them a natural antagonist of cancer and heart disease, yet they are a gourmet delight. The University of Florence contributes to the creation of these oils through applied research and endorses their characteristics, which have also been validated in a world-renowned context of scientific literature on the subject."
- David B. Kaminsky, M.D., Executive Vice President United States and Canadian Academy of Pathology, Recipient of the American Society of Cytopathology President’s Award 2001, Papanicolaou Award 2002, and America's Top Doctors 2004