From our family farms in southern Greece to the bottle on your table, we keep every step close, fresh and traceable.
Origin
Our oil begins with 100% Koroneiki olives grown across our family farms near Kalamata in southern Greece. One variety, one known origin and close relationships with the people who grow it.
Harvest
Great extra virgin olive oil starts in the grove. The highest quality EVOOs are harvested early in the season when yields are slightly lower but polyphenol levels, flavor and aroma are at their peak. We harvest earlier for our Plate EVOO to capture intensity and freshness, and slightly later for our Pan EVOO to create a smoother, more rounded profile.
Speed & Care
Once olives are picked, they need to be milled quickly. Time and oxygen are the enemies of freshness, so rapid processing helps prevent oxidation and preserve the oil’s natural flavor. At the mill, leaves and debris are removed and the olives are gently washed before milling.
Cold Extraction
The olives are crushed into a paste and gently conditioned using surface heat–scraped exchangers. This technology quickly brings the paste to the optimal extraction temperature while remaining below 27°C (80°F) — the limit required for extra virgin olive oil. Because the temperature is stabilized rapidly, we can significantly reduce malaxation time. While traditional extraction may take around 40–50 minutes, our process takes about 15 minutes. Shorter extraction helps preserve delicate aromas and polyphenols while reducing energy consumption — saving up to 50 tons of CO₂ emissions annually.
Bottling
Olive oil is sensitive to light, heat and oxygen. We bottle our oils in aluminum containers, which protect the oil from light and help preserve freshness. Aluminum is also highly recyclable, aligning with our goal of reducing environmental impact.
From our hands to your table
From the mill, the oil moves to our distributors or directly to your door. However it reaches you, the goal remains the same: fresh extra virgin olive oil made for everyday cooking, pouring and sharing. Because at Neolea, olive oil is more than an ingredient — it’s something that brings people together around the table.
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.
