Pan & Plate Are Coming to NYC: Two EVOOs, One Fresh Idea

Meet Pan & Plate — our new Extra Virgin Olive Oils designed for the way we actually cook and eat. After months of tasting, testing, and refining every detail, the first bottles are being filled. What began as a simple idea — make olive oil easier and more intuitive — is now ready for the shelves.

Why two oils? Pan & Plate are crafted for the way we actually cook and eat. Not all olive oil is the same — and it shouldn’t be used the same way. So we made two purpose-built EVOOs:

Pan: for heat, sautéing, frying, and roasting. Bold, stable, and up for anything
Plate: for finishing, dipping, drizzling. Aromatic, elegant, and full of character

It’s a small label shift with a big impact in your kitchen. Cooking becomes instinctive; the results taste fresher and more delicious.

See it first in New York

We’re bringing Pan & Plate to the Summer Fancy Food Show, New York, June 23–25. Find us at booth #5945 — taste the oils, see the design, and meet the team behind the cans. This isn’t just a launch. It’s a moment we’ve been building toward for years.

Fresh recognition on live TV

We’re proud to share that Chef Daniel Green recently featured our Classic EVOO on live television. When chefs who care about freshness and flavor choose Neolea, it reminds us exactly why we do what we do.

Check out the video below:

We can’t wait to share more. About the reusable cap. About the why behind the blend. And about how Pan & Plate is designed to make olive oil better. Not just in quality, but in how it fits into your kitchen.