Harvest
Great extra virgin olive oil starts in the grove. We harvest when the olives are at their best — so the flavor stays vibrant, fresh, and full of character. That means early harvest for our Plate EVOO and late harvest for our Pan EVOO.
Sort & Care
Olives are sorted and handled with care — because quality isn’t something you “fix” later. Clean fruit creates clean, balanced oil.
We move olives to the mill fast to protect aroma and avoid defects. This is where “fresh” stops being a word and becomes a taste.
Cold Pressed
At the mill, olives are gently crushed and the oil is extracted at controlled low temperatures. That’s how you keep the bright aromas and the signature extra virgin finish.
Bottling
Protected from light, heat & air.
Olive oil is delicate. We bottle it in packaging designed to protect freshness — so it tastes like it just left the mill.
From our hands to your table
Then it’s off to our partners and the shelves — or straight to your door. However you get it, the goal stays the same: pure extra virgin olive oil made for everyday pouring and table moments.
At Neolea, we believe great flavor deserves great care—from the olives we harvest to the bottles we choose. That’s why Pan & Plate EVOO come in lightweight, endlessly recyclable aluminum bottles. The result?
→ Smaller footprint – Aluminum is lighter to transport, lowering carbon emissions.
→ Maximum freshness – Protects olive oil from light and heat so every drop stays pure.
→ Circular impact – Infinitely recyclable packaging that keeps resources in play.
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The journey of our extra virgin olive oil
Why the process matters
Extra virgin olive oil is all about freshness. Speed, temperature control, and proper storage protect the taste — fruity, clean, and slightly peppery — the way quality olive oil should be.