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We didn’t set out to start an olive oil brand—we set out to protect consumers. Olive oil is one of the most tampered-with food products on the market, diluted, blended, and mislabeled to prioritize profit over quality. We saw that happening, and instead of following industry norms, we decided to do the opposite. While everyone was doing X, we wanted to do Y. Le Maniot is mission-driven. It’s about ethics, transparency, and a commitment to real food. Napoleon is a food scientist, not a marketer. His family has been cultivating olives in the Mani region of Greece for generations. My family is from just north of there. We grew up around this—spending summers in Greece, learning about the land, the traditions, and the truth behind olive oil. And years later, after working in corporate America, I found myself right back where I started: focused on real, high-quality food.
We do things differently. Single origin. One place. One village. Our oil is tested by an IOC-certified lab, something most brands skip entirely. We don’t manipulate the land—our nearly century-old trees are dry-farmed, meaning they grow as they always have, without irrigation or interference. We aren’t hiding behind certifications or meaningless marketing claims—we believe transparency is everything. If you know who’s behind your food, would you still buy it? Even our bottle is intentional. It’s not just pretty—it’s protective. Painted to prevent oxidation, made of glass (of course), and designed for controlled pouring, it reflects our craftsmanship, our care, and our belief that olive oil should be respected. This is about standing up to an industry that doesn’t want to change. When people say, “Olive oil is just olive oil,” we say no. It can be something better. It should be something better. Le Maniot is a statement: This is how olive oil should be.
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