Myths Unmasked by Le Maniot

TRUTH: Le Maniot’s extra virgin olive oil is stable and suitable for cooking and baking and has a high smoke point 410°F (210°C), Le Maniot is a product of Koroneiki cultivar which is native to Greece and has a high concentration of polyphenols. The high concentration of polyphenols increases the smoke point of the extra virgin olive oil. The smoke point in extra virgin oils is scientifically proven to be high enough for baking, cooking and frying without any negative impact on flavor and health.

TRUTH: Le Maniot’s extra virgin olive oil is a premium product, crafted under the guidance of a strong team of agronomists, food scientists, molecular biologists, and people with more than 50 years of harvesting, pruning and operations in an olive oil mill. Made from the first cold pressing of olives from Mani, Greece, with a low acidity (less than 0.5%) Le Maniot is rich in antioxidants, polyphenols, and healthy fats. Our EVOO is single sourced and unrefined offering a taste of Greek heritage and scientific precision in quality.

TRUTH: The olive oils that come from several sources are different olive varieties and are blended together. Blends can be incredible but less superior to a monocultivar. Monocultivars will always lead the EVOO market in flavor profile.

TRUTH: The antioxidant levels in EVOO can vary (significantly) based on factors such as the terroir, growing elevation, the type of olive cultivar (or just the olive cultivar), pre and post harvest handling and primarily the olives’ maturity. Le Maniot extra virgin olive oil is not an early harvest EVOO. 

TRUTH: Le Maniot’s harvest process begins in the middle of November to the middle of January, for many years. During this period the olives vary on ripening with a range of green, yellow and purple/black olives. Le Maniot groves are watered naturally from the rain only. This adds stress to the tree and can naturally increase the antioxidant levels in the olive oil. The antioxidants are affecting the flavor profile of the EVOO. Le Maniot EVOO has a medium level of bitterness because the olives are harvested while they are in the middle of their ripeness. The bitterness will fade away and the EVOO will turn into a smooth flavor profile.

TRUTH: The flavor and quality of olive oils are significantly influenced by the cultivar of the olives used, growing conditions and cultivation practices. Le Maniot’s EVOO is made from the Koroneiki cultivar, which are small olives that create versatile olive oil that comes out as robust flavor, fruity flavor, high concentration of polyphenols.

TRUTH: With the knowledge of our very own food scientist, Le Maniot’s EVOO is designed to last 18-24 months from bottling when stored properly. Keeping it in a cool, dark place preserves its flavor and health benefits. For the freshest taste and maximum antioxidants, we recommend consuming it within six months of opening.

TRUTH: Le Maniot’s EVOO, formulated with scientific insight, is rich in monounsaturated fats that can reduce bad cholesterol and support heart health. As part of the Mediterranean diet and supported by research about this lifestyle, our olive oil is considered a healthy choice when consumed in moderation.

TRUTH: Le Maniot’s EVOO, developed with scientific expertise, is versatile and enhances the flavor of salads, pasta, and bread. It’s also excellent for cooking, grilling, and baking. Its rich flavor and health benefits make it a favorite among chefs for sautéing vegetables, frying eggs, and even baking desserts.

TRUTH: Le Maniot’s EVOO, backed by scientific research, is not just for weight loss. Its antioxidants and anti-inflammatory properties benefit anyone seeking to improve their overall health. It’s great for heart health, skin health, and reducing the risk of chronic inflammation leading to disease. However, please always consult with your doctor to address health concerns and remedy protocols.

TRUTH: Le Maniot’s olive oil, formulated with the guidance of our food scientist, is hypoallergenic for most people and is safe for those with allergies to other oils or nuts. It’s not produced with any other foods or products and is considered a healthy and safe choice, especially for those avoiding processed fats.

TRUTH: Just 1–2 tablespoons of Le Maniot’s EVOO daily, as recommended can provide a boost of antioxidants, healthy fats, and anti-inflammatory compounds. Consistent, moderate use is key to reaping its health benefits.

TRUTH: Le Maniot’s EVOO, distinguished by scientific expertise, is different from vegetable oil, which is often refined and made from seeds like corn or soy. Our olive oil, made from the fruit of the olive tree, retains natural compounds that support health, offering a superior taste and nutritional profile.

TRUTH: Vegetable oils are often refined from seeds like corn or soy. This practice can lead to the loss of nutrients and traces of unhealthy trans fats. These fats and oils may contribute to inflammation. 

TRUTH: Le Maniot’s EVOO is a fruit juice. The fruit of the olive tree is mechanically extracted, not chemically extracted.