History of Extra Virgin Olive Oil

Extra virgin olive oil isn’t just an ingredient — it’s a story that stretches across thousands of years. Born in the sun-drenched Mediterranean, this golden liquid has shaped cultures, kitchens, and traditions. And today, it’s still one of the simplest (and tastiest) ways to bring flavor and connection to the table.

Ancient Roots

The olive tree has always been more than just a tree. In ancient Greece and Rome, it symbolized wisdom, peace, and prosperity. From its fruit came extra virgin olive oil (EVOO) — a staple that nourished bodies, inspired rituals, and became the foundation of what we now know as the Mediterranean diet.

From Harvest to Table

The process of making EVOO may look more modern today, but the essentials haven’t changed much:

• Olives picked at their peak → still done with care and precision.
• Cold-pressed for freshness → just like in ancient times, ensuring all nutrients and flavors are preserved.
• From clay amphorae to glass bottles → the vessels may have changed, but the goal is the same: keeping olive oil fresh, vibrant, and ready to elevate any meal.

At Neolea, we carry this tradition forward — pressing our olives within hours of harvest in Messinia, Greece, to keep every drop pure and flavorful.

More Than Flavor

EVOO isn’t just delicious — it’s also good for you. Rich in antioxidants, vitamin E, and healthy fats, it supports heart health and gives your meals a natural boost of nutrients. No wonder it’s at the core of the Mediterranean lifestyle, where meals are slow, shared, and full of joy.

Past, Present & Future

While technology has made olive oil production more efficient, the essence remains the same: respect for the land, the trees, and the flavors they give us. At Neolea, we also embrace sustainable practices — because we believe the best food honors both tradition and the future of our planet.