From the coasts of Argos and Corinth in the Northern Peloponnese, growing at altitudes upwards of 2,000 feet, with colder winters and cooler summers, the Manaki olive is believed to produce the most premium olive oil. Its distinctive aroma, low acidity and color makes it one of Greece’ favorite.

OUR MANAKI OLIVE OIL
The powerful aroma of this olive oil makes for a pleasingly unforeseen and delicate flavor profile. Combined with a very low acidity, the subtle notes and creamy texture are what makes this olive oil shine when drizzled over any dish. Its taste is sweet, fruity and mild on the palate. Its after-taste leaves a pleasant sense of freshness with a touch of almond, artichoke and grass notes. Our Ultra Premium Extra Virgin Olive Oil is not blended with any other olive oil. Distinct by its gold green color, it is considered in some regions of Europe as a ‘breakfast olive oil’ because of how subtle tasting, yet aromatic it can be. 

BETTER THAN EXTRA VIRGIN OLIVE OIL:
THE ULTRA-PREMIUM EXTRA VIRGIN OLIVE OIL
 

Until recently, Extra Virgin Olive Oil was considered the top grade of olive oil, with exceptional quality, aroma and taste. 

Ultra-Premium (UP) is a new category that distinguishes the highest quality olive oil in the world. The Ultra Premium was created to separate high quality extra virgin olive oils found in “gourmet” and “premium” olive oil markets, from the broader and sometimes adulterated

category sold in mass markets. Our Manaki Olive Oil exceeds all existing European, North American, Californian, or any other standard for Extra Virgin Olive Oil. 

Besides the absence of sensory defects, our  Ultra Premium Manaki Extra Virgin Olive Oil  is defined by analytical characteristics superior to extra virgin baselines, including free acidity levels of less than 0.3%, a peroxide value of less than 9.0, UV absorption of 232nm (K232) superior to 1.3 and less than 1.85.

MANAKI Extra Virgin Olive Oil