This is extraordinarily flavorful oil, awarded by Los Angeles International extra virgin olive oil competition (2012) and Olive Japan International extra virgin olive oil competition (2013). This extra virgin olive oil is made from the famous Koroneiki olive and farmed without fertilizer, pesticides, or irrigation. The crop yield is small, but the result is an entirely natural olive with concentrated flavor and unsurpassed quality. Mani Terra uses traditional methods to stone grind and cold press its oil, retaining the nutrients, antioxidants, and aromatics that would be destroyed by modern extraction methods. Each bottle is certified by BIO HELLAS ; a few organic olive oils can make this claim. It can be used in salads and cooking.
Flavor: Fruity and mild
That thyme, rosemary, lavender, marjoram… from Provence.There are so many! We have made a mixture to our taste, ideal for magnifying your grilled or simmered meats (beef, lamb, pork, poultry), for seasoning green and mixed salads.
It is infused with the famous Provencal lemon from Nice . The microclimate at this location on the French Riviera creates ideal conditions for the cultivation of this delicious fruit which appeared in the Bay of Nice in the middle of the 15th century. We use the macerated zest to obtain this delicate, fruity and very slightly bitter oil.
Our basil olive oil is the result of maceration of fresh basil, picked in the height of the summer season to the best of its generosity, in extra virgin olive oil. Its intense flavor of freshly picked basil is ideal for seasoning with a tomato and mozzarella salad, goat cheese, pan-fried mullet or gazpacho.