• San Giuliano

    The Manca family vocation for olive oil production is not only the result of great experience, but also – and most importantly – stems from a thorough knowledge of the unmatched technical skills that have made master Italian olive oil producers famous all over the world.

    It is well known that the oldest and most traditional olive oil producers have obtained excellent oil from a great range of olive types and varieties.

    The Domenico Manca company has kept the original Italian and Sardinian olive oil processing tradition while improving these techniques.

    The San Giuliano plant in AlgheroAs result, olive oil selection has been awarded a significant number of national and international prizes.

    These recognitions are directly related to a production method defined by San Giuliano as “architecture”, in reference to the expertise involved to extract a series of harmoniously-linked “structures” from the olives (aroma, colour, taste) preserving the natural benefits and qualities that last over time so that the result is as perfect as possible, with peaks of excellence such as the Organic Oil and Olio Fruttato Cuore d’Olivo.

    A little history….

    The origins of Domenico Manca S.p.A. date back to the early 1900’s when the Manca family owned and operated a small olive oil mill within the ancient walled town of Alghero.

    The production of extra virgin olive oil was directed mainly to the local market with few sales made on the Italian mainland.

    This was the situation until 1975, when the founder’s grandson, Domenico Manca, made the decision to devote his work full time to the family business, firm in his belief in the superior quality of the company’s products.

    In the mid 80’s Domenico Manca S.p.A. added other products to its traditional core business, olive oil.

    These products included table olives in brine, olive paste, artichoke cream, stuffed sundried tomatoes in oil, cardoons and aubergines.

    At the same time, the San Giuliano brand has been awarded a great number of prizes and significant mentions for its outstanding quality!

    All about Extra Virgin Olive Oil: 

    Virgin olive oil whose free acidity content, expressed as oleic acid, is no more than 0.8 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category.

    Virgin Olive Oil

    Virgin olive oil whose free acidity content, expressed as oleic acid, is no more than 2 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category.

    Lampante Olive Oil

    Virgin olive oil whose free acidity content, expressed as oleic acid, is more than 2 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category. Oil not fit for human consumption as is. It can be used in refinement or for technical purposes.

     

     

     

  • San Giuliano

    The origins of Domenico Manca S.p.A. date back to the early 1900's when the Manca family owned and operated a small olive oil mill within the ancient walled town of Alghero.


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