“Critics have likened MANNI oils purity to that of a fruit juice or a fine wine. Top chefs put it aside to offer their most favoured guests. Tasting them was mind-blowing. I had no difficulty agreeing with the large claim that these were the world's best olive oils”
The Observer, U.K.
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“ 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 on the market.
MANNI olive oils are characteristically beautiful, rich, intensely flavored with the additional benefit of containing increased levels of healthful polyphenols.
MANNI olive oils have become an integral ingredient in our kitchen. Our guests and staff enjoy their complex flavors and embrace the therapeutic benefits they provide.”
- Thomas Keller, chef-owner of The French Laundry (Yountville, CA) and Per Se (New York) USA
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“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, a film-maker, 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
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"Although medical advances are primarily credited to technology, there is considerable evidence that nature is the quintessential healer. An environment or life-style that incorporates, reflects and emulates nature asserts a healing influence and prevents disease. As a pathologist confronted with the diagnosis of cancer and heart disease, I’m committed to recommending life-styles 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
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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.