Pan & Plate Is Almost Here... And We’re Taking It to New York

Two oils. One fresh idea!

Our new Pan & Plate Extra Virgin Olive Oils are almost ready to meet the world and the timing couldn’t be better.
After months of tasting, testing, and designing every last detail, the first cans are being filled as we speak. What started as an idea -to simplify and elevate how people use olive oil- is now a reality. And soon, it will be on shelves.

Pan & Plate is crafted for the way we actually cook and eat.

Not all olive oil is the same and not all of it should be used the same way. So we made two:

• 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 change in how we label it, but a big shift in how you’ll use it. Cooking becomes more intuitive. The experience more delicious.

And now, we’re proud to be bringing this idea to the Summer Fancy Food Show in New York, June 23–25.

You’ll find us at booth #5945, surrounded by the energy of what’s next in food.
If you’re attending, we’d love to meet you. Taste the oils. See the design. Talk to the people behind the brand.
This isn’t just a product launch. it’s a moment we’ve been building toward for years.

We also had a proud surprise recently: Chef Daniel Green featured our Classic EVOO on live TV.
We’re always honored when chefs choose Neolea, especially those who know the difference freshness makes. It’s recognition like this that reminds us 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.

Stay close... and see you in New York!

– Team Neolea