About us

In 2000, passionate gourmet and wine collector Armando Manni founded MANNI^® Oil in Tuscany while working with the University of Florence and the National Research Council of Italy (CNR) to create a unique, sustainable process called “Live Oil.” MANNI^® organic, extra virgin olive oil maintains its extra virgin quality and taste for over 2 years in a market where often other oils lost extra virgin quality in few months.
MANNI Oils are today certified Organic, Toscano PGI.

MANNI^® Oil is not just extraordinary in taste and longevity, it offers unparalleled health benefits, and boasts an high levels of antioxidants that is matching the Health Claim by the European Food Safety Authority.

"Critics have likened its 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, Paul Levy, U.K.

As a result, MANNI is the extra virgin olive oil chosen and served by the world’s top chefs including Thomas Keller, Heston Blumenthal, Tetsuya Wakuda, Pierre Gagnaire, and Daniel Bolud. It has also been praised by press coverage in a variety of media with reach and influence over a highly sought after global audience: The Today Show, New York Times, Wine Spectator, Gourmet, Los Angeles Times, Departures, Washington Post, Food & Wine, W magazine, Wall Street Journal Europe, Gambero Rosso, and L’Espresso.

Sustainable practices are good for the earth, the oil, the body, and the soul.
What stemmed from our proprietary “Live Oil” methodology in 2001 is now The Perfect Oil Project of MANNI^® (TPO) and it is the first circular economy integrated platform to produce extra virgin olive oil in the world, patented in 2021.

In 2020, MANNI Oil launched its first harvest with zero waste in his new mill in Tuscany at Frantoio Manni.
The revolutionary mill TPO is built on 3 main innovations

1. Patented Circular Economy production platform;
2. Proprietary technology to produce an olive oil that is high in antioxidants (polyphenols)
3. Upcycling equipment to create a registered anti-aging olive powder. This powdered byproduct is matching the European Food Safety Authority health claim for antioxidant activity. It is so rich in polyphenols, that it is being sold to pharma, cosmetic, food and supplement industries with the potential to forever change how we live, eat, and care for our bodies.