The flavor of extra virgin olive oil (EVOO) isn’t an accident. It’s shaped by olive variety, climate, weather, harvest timing, and the extraction process—and then by how quickly we protect that freshness. Here’s the olive’s journey from our groves in southern Greece to your kitchen, and how to get the most out of every pour.
Harvest: when ripeness meets rhythm
Our harvest runs late fall (October–November), when olives begin to ripen. Beyond ripeness, we watch temperature, rainfall, seasonal pressure (like the olive fruit fly), and daily weather to lock in flavor and quality. The goal is simple: pick at the moment that delivers the fresh, layered taste Neolea is known for.
Ripeness drives taste (and antioxidants)
Olives mature from green → purple → black. That color signals ripeness, which affects flavor, yield per kilo, and the level of phenolic compounds (natural antioxidants responsible for pleasant bitterness and peppery pungency).
- Greener fruit: bold, green-fruit notes; higher bitterness/pungency; fresh-cut grass, green tea, herbs.
- Purple/black fruit: rounder, fruit-forward character; notes of walnut, butter, stone fruit.
For balance, our farmers pick green to slightly purple olives—so you taste brightness, gentle bitterness, and a clean peppery finish.
Our variety: Koroneiki from the Peloponnese
There are hundreds of cultivars worldwide. We work with Koroneiki, a small, aromatic olive native to the south Peloponnese. Harvested on the greener side, Koroneiki yields a golden-green EVOO with a fresh, fruity profile—made for drizzling, dipping, and finishing, but sturdy enough for smart cooking.
Speed to mill: oxygen is the enemy
Freshly picked olives head straight to the mill—no lingering in bags or crates. Oxidation begins the second an olive leaves the tree, so time matters. At the mill, fruit is washed and cleaned of leaves/twigs before being crushed into a green olive paste.
Malaxation: unlocking aroma (without losing it)
The paste is gently mixed in a malaxer—think of a slow stand mixer—to help tiny oil droplets merge. We tightly control temperature (commonly called “cold extraction”), keeping it below 27°C to preserve aroma, flavor, and nutrients. Depending on the weather, a slight, careful warm-up can be needed for proper release—never more.
Modern “pressing”: clean separation by centrifuge
Despite the old name “olive press,” modern extraction uses centrifuges to separate oil, water, and solids—a purely mechanical process (no solvents). This is first cold extraction in practice: efficient, clean, and protective of flavor.
Settling & filtration: clarity that protects freshness
Fresh EVOO then rests in inert, stainless-steel tanks, protected from light, oxygen, and temperature swings. Microparticles settle naturally and are removed; we filter to reduce moisture and solids that can speed up degradation and cause off-aromas (the classic “muddy sediment” defect). While unfiltered oil can look rustic, suspended particles may shorten shelf life—clarity here is about purity and longevity, not just looks.
Bottling: fresh by design
We bottle to order so your oil moves quickly from tank to table. Our UV-resistant white bottles help shield the oil from light, and we mark a best-before date tied to the harvest for transparency. In our view, EVOO shows its brightest character within 12 months of harvest—after that, it’s still good, but not its zestiest self.
How to keep it tasting great at home
- Store cool and dark (a cupboard away from the stove is perfect).
- Cap tightly after each use.
- Enjoy generously—freshness is a feature, not a souvenir.
From meticulous picking to careful extraction and thoughtful packaging, every step is designed to bring you fresh, modern Greek EVOO that makes food (and moments) more delicious.
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