Le Maniot is produced on a single family estate in the Mani Peninsula in Southern Greece, where a family of agronomists has cultivated Koroneiki olives for generations. The current generation combines formal agronomy and food science training, holding a masters degree from the Agricultural University of Athens and completing graduate training in food science at the Illinois Institute of Technology. The family’s approach emphasizes continuity and control, with practices centered on early harvest, cold extraction and a strict commitment to zero blending. With the principle of one estate, one cultivar and one harvest, Le Maniot focuses on expressing a consistent origin and varietal identity. The single-estate model allows the family to manage each stage of production closely, from orchard decisions through milling, aligning technical expertise with long-standing local knowledge in the Mani Peninsula.