Excellence from Sardinia
San Giuliano is Sardinia, Italy's #1 EVOO.
2018 Planting:
40k olive saplings"To all who choose San Giuliano, we dedicate our most important planting of the 21st century to you, your grandchildren, and beyond. Salute!"
-Domenico Manca, 2nd generation, Francesca Manca, 4th generation, Pasquale Manca, 3rd generation (Left to Right)
#livewell #excellencefromolives
#straightfromsardinia #salute!
Cultivation
San Giuliano is a sustainable farmer, employing pesticide-free, chemical-free, practices across the board.
Byproducts of San Giuliano's oil making process, such as olive pits and water waste, are re-purposed.
Sardinia's geological setting and climate of the Mediterranean present ideal growing conditions for San Giuliano's 167,495 olive trees.
Non-GMO Project Verified
Today San Giuliano lands span a thousand acres, where indiginous cultivars grow, such as Bosana, Semidana, Leccino, Carolea, Coratina, and Ogliarola.
San Giuliano's portfolio of Non-GMO Verified products is found at The Non-GMO Project.
EVOO as a Superfood
Extra virgin olive oil is the highest grade of olive oil and is categorized as a nutraceutical in Europe because of its healthful antioxidant properties.
Rich in micronutrients, San Giuliano olives are cold-pressed immediately after harvest, then stored in temperature controlled stainless steel tanks until bottled on-demand at the source.
Now e-retailing
San Giuliano offers you its 2021 & 2020 New York International Olive Oil Competition award winners.
Spanning Generations
From field to mill to convention floor, decade after decade, the Manca family's work ethic behind producing world-class extra virgin olive oil is no secret. "We wake early, work hard, and operate as a team." All to produce EVOO "that is as pure as nature intends."
Stay in touch:livewell@excellencefromolives.com
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Emerging on InstagramThe Way it Hits Your Palate
During a visit to Seattle in March 2019, master olive oil producer Pasquale Manca demonstrated how to cup a glass of olive oil, covering the top of the glass with one hand, to heat the oil and release its perfume. Following his lead, Maggie Trujillo, the executive chef at Aerlume, a farm-to-table restaurant with sweeping views of Elliott Bay, sucked in a mouthful of San Giuliano’s Fruittato extra virgin olive oil.
“It’s so good. I think the way it hits your palette, it has a really nice smooth finish and unique flavor profiles,” Trujillo said. “I feel like some olive oils smack the top of your tongue. This is very clean and has a sweet floral-ness to it.” Trujillo told Manca she was already using the Primér, San Giuliano’s estate finishing oil, on marinated beets that are served with chevre, pistachios, watercress, and horseradish.
The restaurant also uses San Giuliano Classico, their signature offering – and Trujillo said her favorite application is using it to make king salmon gravlax, which is served with tarragon crème Fraiche and grapefruit mustard. The fish is cured in sugar, salt, and spices and wrapped in cheesecloth, then stored in extra virgin olive oil. It’s one of Aerlume’s most popular dishes.
In Bellevue, a suburban city across Lake Washington from Seattle, Manca was invited into the kitchen at El Gaucho by Executive Chef Marganito Moreno. Tins of San Giuliano Classico extra virgin olive oil lined a shelf in the pantry. “Our specialty is the steak,” Moreno said, adding San Giuliano extra virgin olive oil“brings a lot of flavor to the meat – it’s like melt-in-your-mouth.”Moreno said San Giuliano extra virgin olive oil is used in all the restaurant’s sauces and dressings and is rubbed on baked potatoes and drizzled over fish.
"We like the strong, consistent flavor it has. You can walk by (the tins of oil) and smell it, even when it’s closed. It’s unusual,” he said.
Learn more about Aerlume, El Gaucho and Fire & Vine Hospitality at https://www.fireandvinehospitality.com/
