It was in 1995 that the two brothers truly began their adventure. At that time, the olive oil they produced had neither a trade name nor a label. It wasn’t even intended for sale: it was given away and shared amongst family, friends and acquaintances.

People who tasted it naturally began to refer to it as ‘the Manos Lince olive oil’. This spontaneous name gradually evolved into a true identity.

On the suggestion of a friend in the marketing sector, the brothers decided to retain the name by which the product was already known and turn it into the Manos Lince brand.
The brand was thus born not from an artificially created concept, but from the natural recognition of the product and the people behind its production. Manos Lince was officially registered in 2008.

Over the years, the two brothers’ career paths have taken different directions. One of them devoted himself to the wine sector, whilst Francisco Lince continued to develop his work in the olive oil sector.

The name Manos Lince was, however, retained. Keeping it meant preserving the link to the project’s family roots and to all those who already knew the product as ‘the Manos Lince olive oil’.

This commitment to the brand’s history is also reflected in the way it operates. Manos Lince maintains a controlled scale of production, which allows it to devote special attention to the selection of the olives and the various stages of their processing.

Manos Lince’s philosophy begins with the selection of raw materials. The olives are selected and sorted according to their quality and variety.
Among the varieties traditionally used are Cobrançosa, Galega and Cordovil – three Portuguese varieties renowned for their aromatic characteristics and the quality of the olive oils they yield.

The extra virgin olive oil is cold-extracted and obtained exclusively through mechanical processes. This method preserves the natural properties of the olives and respects the product’s identity.
Over the years, Francisco Lince has closely overseen the entire process, from the selection and purchase of the olives to the preparation, packaging and bottling of the final product.

The pursuit of quality does not, however, mean seeking excess. Manos Lince’s signature lies in balance: a distinct fruitiness, moderate bitterness and a slightly spicy sensation, without any of these elements overpowering the others.
The aim is to produce an olive oil recognised for its quality, yet one that is also pleasant and versatile enough to be enjoyed at the table every day.

The work carried out by Manos Lince has gradually gained international recognition.

These accolades are the result of work built up over time. They recognise the rigorous selection of olives, the care taken at every stage of processing and the ongoing commitment to improving quality.
At the same time, they help to promote the expertise of Alcácer do Sal and the Alentejo’s olive-growing tradition beyond national borders.

Even today, Manos Lince maintains a strong connection to Alcácer do Sal, the region where the brand was founded and developed its identity.
Its history demonstrates how a family product, initially shared without a label and with no commercial intent, can evolve into a brand recognised both in Portugal and abroad.
Despite the passing years, the evolution of the business and the accolades received, Manos Lince’s identity remains rooted in the same values: a close connection to the product, respect for the raw materials, attention to detail and a commitment to producing a balanced, authentic and high-quality olive oil.