SAN GIULIANO | sustainable olive farms
world-class extra virgin | Sardinia, Italy (Sardegna)Excellence in a bottle for You.
Domenico Manca S.p.A. is a multigenerational master olive oil producer
ranked #1 in Italy and #6 for the globe (Dec. 2021; Top 100 Societies).
News Release January 18, 2023:No. 1 Italian Olive Oil Maker - Three Years in a Row
Since 1916, Domenico Manca S.p.A. champions a vertically integrated
orchard-to-bottle business model. Its brand SAN GIULIANO is namesake for the lands
its nearly 200,000 olive trees live, and where its fruits are cultivated, pressed, and bottled.
Located within minutes of the Mediterranean Sea on the northwest coast of Sardinia,
the San Giuliano Estates present geologic and climate compositions that promote a
thriving ecosystem for olive cultivating. Its model of growing, milling, and producing
in one place ensures rigorous standards of excellence are met year after year.
Behind the brand is the Manca family and their team who, over a century, have perfected
the timing of harvests and blending of cultivars while continuing to invest in
sustainable, state-of-the-art farming and mill technologies.
SAN GIULIANO is Sardinia, Itay's best-selling brand of EVOO, and the company
regularly receives top honors around the globe; most recently from international
competitions hosted in Israel, Italy, Japan, Spain, Switzerland, and the USA.
ExcellenceFromOlives.com is operated by San Giuliano North America
and is managed by our United States and Canadian teams working
to make our foods more accessible. We invite you to be a part of our journey!
Contact our North American representatives here.Salute!
San Giuliano Welcomes You
San Giuliano in :30
From beautiful Alghero
A match of values.
Chef Jason Wilson's visit to San Giuliano
http://thelakehousebellevue.com/
San Giuliano EVOO is 100% sustainably grown,
cold-pressed olives.~wholesale retailers access our North American catalog here ~
San Giuliano EVVO is wonderfully complex in flavor and rich in antioxidants
because of 5 key factors:
Meticulous, sustainable agricultural practices
Early harvesting (robust flavors & higher antioxidant content)
Cold-press milling within hours of harvest
Climate-controlled stainless steel silo storage
Bottling on-demand in custom dark glassFeaturing at our e-store:Gold Award Winners @ 2021 & 2020New York International Olive Oil Competitions- FAQ
What makes San Giuliano different?
For over a century, San Giuliano meticulously farms and produces EVOO from their estates located on the northwestern coast of the Italian blue-zone island of Sardinia, Italy. The focus will always be quality over quantity, resulting in distinctly delicious, antioxidant-rich EVOO.
How does San Giuliano make EVOO?
San Giuliano harvests at specific moments throughout the fall and winter seasons to obtain particular flavor profiles (the earlier the harvest, the less yield of oil, but more pronounced nuances in the olive fruit and higher content of polyphenols). The olives are then immediately cold-rinsed, cold-pressed; its pulp is separated from the juice using a natural process, and then the water by-product and olive pits are re-purposed to produce biofuel and skincare products.
The oil is then stored in climate-controlled stainless steel tanks for bottling on-demand.
What makes EVOO so great?
EVOO brings a complex harmony of flavor and texture to foods while being a highly versatile staple in the cooking and seasoning of countless cuisines. At the core of the Mediterranean diet, olive oil has been around for over 4,000 years. EVOO also delivers monosaturated "good" fats, vitamins, and powerful micronutrients to the cardiovascular system.
Can you cook or fry with EVOO?
Yes. EVOO has a smoke point of up to 410 Fahrenheit / 210 Celcius. Studies show that when sautéing with extra virgin olive oil, the bioactive compounds from foods like tomatoes, onions, and garlic migrate to the oil and are absorbed in greater amounts by the body.
How nutritious is extra virgin olive oil?
EVOO contains micronutrients, vitamins A &K, and is high in monosaturated fatty acids (and when substituted for monounsaturated fats, helps lower "bad" LDL cholesterol). The antioxidant and anti-inflammatory properties of olive oil add benefits beyond cholesterol lowering.
Where do I find San Giuliano EVOO?
We are working on a retail store locator for North America, but in the meantime please email us your city at livewell@excellencefromolives.com and we'll locate your nearest retailer.
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If you'd like to support our products through your network, we want to thank you for that.
Send us your info so we can be in touch!
livewell@excellencefromolives.com 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/
Live Well
One tablespoon at a time.
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