How is organic EVOO different from regular extra virgin?

The olive variety and pressing method are the same. The difference is in the farming: certified organic groves use no synthetic pesticides, herbicides, or fertilizers. CCOF and USDA Organic certification require third-party audits and multi-year compliance. For those who use olive oil daily -- on bread, in dressings, drizzled directly on food -- organic certification means the oil comes from land managed without synthetic chemical inputs.

What certifications does this oil carry?

CCOF (California Certified Organic Farmers) and USDA Organic certification. Both require third-party inspections and ongoing compliance. This is the only EVOO in the My Land line that carries USDA Organic on the label. The certifications apply to the farming practices at the source -- the Epidaurus groves -- not to any additives, because there are none.

How does the flavor compare to the Peak bottle?

The Organic is middle harvest -- November into December -- which means the fruit is partially ripe when pressed. The result is slightly greener, a touch more bitter, and a more structured character than Peak. Peak (December to January, fully ripe) is milder and more buttery. If you want the gentle, buttery expression: Peak. If you want organic certification and a slightly more assertive profile: Organic. Same variety, same valley, different parcel, different harvest window.

How should I store this oil?

In a cool, dark place away from direct sunlight and heat sources. The glass bottle provides UV protection but is not fully opaque -- a cabinet or pantry shelf is better than a countertop near a window. Once opened, use within 3-6 months for best flavor.

Organic Extra Virgin Olive Oil - 500ml Glass Bottle

Organic Extra Virgin Olive Oil - 500ml Glass Bottle

Name: Organic Extra Virgin Olive Oil - 500ml Glass Bottle
Brand: My Land
Price: 29.17 USD
Availability: InStock

One estate. One olive. Pressed within hours.

Manaki is one of the oldest olive varieties in Greece, mild by nature even at harvest. Buttery, smooth, and well-balanced, with no harsh bitterness and no peppery burn.

Best for: Over warm bread, roasted vegetables, or as a finish on grilled fish.

USDA Organic, single-estate
One variety, Manaki
Cold-pressed within hours
UV-protective glass

$29.17 USD - $54.50 USD $25.47 USD

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Goes well with

Peak: Original Extra Virgin Olive Oil - 16.9 oz Bottle $27.95

Early Harvest Polyphenol Rich Olive Oil – 250ml $41.00

Where it comes from.

Grown and pressed on a single family estate in Epidaurus, in the Argolis valley. Cold-pressed within hours of picking and bottled in UV-protective glass, so it reaches you the way it left the mill.

OriginEpidaurus, Argolis, Greece (single family estate)

VarietyManaki

Methodcold-pressed within hours · UV-protective glass

CertifiedUSDA Organic · DIO (Greece), NOP import

Net16.9 fl oz (500 ml)

How to use it.

Over warm bread with sea salt. Across roasted vegetables in the last minute. As a finish on grilled fish. A little goes a long way.

One place, not everywhere.

Not a blend from many farms and many countries. A single estate, one variety, one valley.

Why single-estate

Single-estate Manaki

One rare Greek variety, grown and pressed on one family estate in Epidaurus. Not a blend from many farms.

Cold-pressed within hours

Pressed within hours of picking, so the oil reaches you the way it left the mill.

UV-protective glass

Bottled in dark, light-protective glass so the oil holds its flavor.

Single-estate, not blended

	My Land single-estate	Blended olive oil	Supermarket EVOO
Source	One family estate, Epidaurus	Many farms, many countries	Unknown blend
Variety	One, Manaki	Mixed varieties	Mixed
Pressed	Within hours, cold-pressed	Varies	Varies
Bottle	UV-protective glass	Clear glass or plastic	Clear bottle

Questions we hear often

What makes Manaki olive oil different?

Manaki is one of the oldest olive varieties in Greece and is mild by nature. It gives a buttery, smooth, well-balanced oil without the harsh bitterness or peppery burn some varieties have, even when the olives are picked early. It is an everyday oil you can use generously.

Why does single-estate matter?

Most olive oil is blended from many farms and often many countries, so what is in the bottle changes batch to batch. Ours is grown and pressed on one family estate in Epidaurus, from one variety, Manaki. One place, one olive, one season, so the oil is traceable and consistent.

Should I cook with it or use it to finish dishes?

Both. It is buttery and smooth enough for everyday cooking, and clean enough to finish a dish. Try it over warm bread with sea salt, across roasted vegetables in the last minute, or as a finish on grilled fish. A little goes a long way.

How should I store it, and how long does it keep once opened?

Store it in a cool, dark cupboard, away from heat and light. The UV-protective glass helps protect the oil, and it is best used within a few months of opening for the freshest flavor. The best-before date is on the bottle.

Is it normal for the oil to look cloudy or leave sediment?

Yes. Because it is cold-pressed and minimally processed, the oil can look slightly cloudy or leave a little natural sediment, especially when cool. That is normal for real single-estate olive oil and is not a fault. It clears as it warms to room temperature.

Is this olive oil organic?

Yes. The olives are certified organic in Greece by DIO, and the oil is imported into the US under a valid NOP certificate, so it carries USDA Organic certification. It is the same single-estate Manaki, grown and pressed on one family estate in Epidaurus.

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