Used by Michelin Italian restaurants in HK, Macau and over the world.

This extra virgin olive oil is produced by Agricola Manzella and Iannello in Sicily, in the area 'Val di Mazara' with the best 'terroir' for extra virgin olive oil production. The family has its own olive grown by biological cultivation.

Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.

It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.

Because of the way extra virgin oil is made, it retains more true olive taste, and has a lower level of oleic acid than other olive oil varieties. It also contains more of the natural vitamins and minerals found in olives.