Neolea is the Greek word for youth. With our initial singular goal to produce and bottle extra virgin olive oil, we needed a name that could embody and communicate this vision. A nice play of words? If you split the word into ‘Neo’ and ‘Lea’ it translates to New Olive. We’re all about fresh and pure products!

Neolea’s products can be found in about 1.500 stores worldwide. Check out our store locator to find a retail store near you.

We value sustainability and are committed to create and market products that are made in a responsible way, without harming the environment and the communities (including the people) we source from.

Our products are pesticide free and non-gmo.

The vineyards that produce our sparkling wines are biodynamically farmed meaning we go beyond organic.

Our salts are produced fully artisanally, meaning no machines are used. 

Neolea ships worldwide. We have our products in warehouses in Central Europe and the U.S.A.

For the U.S.A.
Approximately 4-8 business days

The Netherlands
Approximately 1-2 business days

Belgium / Luxembourg / Germany / United Kingdom
2-5 business days

Other countries within EU
4-8 business days

Rest of the world
10-15 business days

Check out our delivery page to learn more about the shipping costs per zone.

While we do everything we can to ensure safe delivery of your item(s), please note that we are not liable for any lost goods once we have handed a tracking number as this is deemed proof of delivery. In addition, delivery times are controlled by the courier companies that we work with. The duration we display above should be used as a guideline only.

At this point we only sell our wines within the European Union. We are unfortunately not yet set up to comply with rules and regulations outside the E.U for sales directly to consumers.

At the moment you can pay in our webshop with Ideal, MasterCard, Visa, Amex and PayPal.

You will receive an order confirmation including the amount paid per item ordered. If you desire an invoice for your business, send us a note at hello@neolea.com with your order number and we will provide that separately.

Yes, you can. We have partnered up with distributors in several countries and are also able to deliver direct to certain regions, several restaurants, fine food stores and more. For B2B matters we are working together with a distributor. You can contact us at sales@neolea.com for more information on available possibilities. Or visit our partner page for more info.

We are open to discuss the sponsorship of your event. However, we need to know what role we are going to play at your event and how we can make an activation for Neolea. Tell us more and get in touch with us. You can mail us at info@neolea.com and will get back to as soon as possible.

EVOO stands for Extra Virgin Olive Oil. The abbreviation is commonly used among industry professionals and chefs.

Extra virgin is the highest quality category of olive oil available on the market. The olive oil is required to have an acidity level lower than 0.8 and free of any defects in either flavor or aroma.

Olive oil that has an acidity level lower than 0.8 and free of any defects in either flavor or aroma is qualified as Extra Virgin. This can only be attained when the oil is from the very first press, usually an early harvest and is fresh. Other olive oil can be from a second press, a late-in-the-season harvest or a blended oil.

Fresh extra virgin olive oil is among the healthiest of fats and indeed good for you because it is rich in healthy monounsaturated fats (mainly oleic acid). Read more

Eventually it will go bad as naturally the acidity of the oil rises over time finally turning the olive oil rancid. When this happens depends heavily on the quality of extraction and storage conditions.

One of the biggest myths in olive oil and here’s the absolute truth. You can shallow fry or sear in filtered extra virgin olive oil but it’s best not to deep fry in it.

While extra virgin olive oil can be used to cook, shallow fry, marinade and dip, our suggestion is to use extra virgin olive oil as a finishing oil to pasta’s, salad’s, fish, meat or vegetables. Using extra virgin olive oil as a finishing oil will give you a unique finishing touch in terms of aroma and flavor.

Olive oil is considered safe and good for dogs. The benefit of extra virgin olive oil for dogs is similar to humans; it keeps your dog's skin moisturized and well-nourished. However, some pups can be sensitive to the olive oil so better check for any signs of diarrhea or vomiting. It’s advised to test only a small amount to see if there is any reaction from your dog.

Absolutely! Extra virgin olive oil can be applied to your skin to moisturize and cleanse regardless of skin type. It contains vitamin E and antioxidants among other benefits, which may prevent ageing and repair skin damage. Extra Virgin Olive oil is non-toxic, anti-microbial, and hypoallergenic.

Depending on your hair type, extra virgin olive oil (the highest category) can be absolutely beneficial to your hair. As extra virgin olive oil contains antioxidants, vitamins and minerals it can help to nourish and moisturise the scalp, preventing dryness and flakiness.

Originally Italian balsamic vinegar is produced from cooked grape must that has been aged for a minimum of 12 years in wooden barrels. Often these balsamic vinegars are extremely expensive and not widely available. Neolea 70/30 is produced by ageing cooked grape must, blended with red wine vinegar for 3 years in brand new barrels that give off a lot of aroma and flavor before creating the perfect blend with red wine vinegar.

Yes it can! We respect and honor the Italian production tradition however being in Greece also allows us to give this unique product our own spin. We set out to produce a product that has bold but balanced flavors while still being accessible for the creative chef at home. Being free to change up certain production processes allowed us to reach our goal.

Although you can argue about how relevant the question is, we can say with certainty that it's at least a bit Greek. The ancient Mediterranean world was very different from what it is today. The Greeks spread widely throughout the Mediterranean basin, planting olive trees and even vines to produce wine. This is not to say that it’s all Greek but it’s hard to claim the Greeks didn’t influence culture, tradition and knowledge throughout the Mediterranean.

Balsamico in Italian derives from the Latin balsamum and Greek βάλσαμον and means “balsam-like”. This refers to its aroma which is mainly impacted by cooking the grape must and of course the ageing process. It also refers to soothing or healing substances.

Fleur de sel can be considered the ‘extra virgin’ quality standard of the salt category. The flakey salt has a high moisture content which creates a unique flavour experience that's perfect for garnishing. Fleur de Sel won’t melt as fast which makes for a crunchy experience. Fleur de sel is also rich is minerals like magnesium and potassium making it one of the healthiest salts to consume (when used in moderate quantities of course).

In Greece we are blessed with natural salt pans in the rocks next to the sea. Throughout summer, temperatures are high enough for the water in these pans to evaporate leaving behind a glittering white crust of beautiful sea salt. Every September these deposits are harvested by hand in an effort to preserve the flaky consistency.

Table salt is very fine, usually refined salt to which often anti-caking agents and Iodine is added. It can be sourced from anywhere in the world. Sea salt is solely sourced from or near the sea and can be either in the forms of flakes (fleur de sel) or very coarse. Kosher salt does not necessarily refer to the Jewish religion but rather tradition. The specific coarseness of Kosher salt is right in between fine and coarse and is considered perfect for koshering meat, a Jewish process in preparing meat.

Generally speaking salt that contains a low sodium level and has a high mineral content is the best choice from a health perspective. Natural sea salt flakes have less sodium in similar volume because of its coarseness.

This depends on what sparkling wine we’re talking about. Different methods are used for champagne than are typically used for prosecco or Spumante. The main difference can be found in the size and amount of bubbles or mouse and of course flavour.

The champenoise method or traditional method, noticeably different from its lesser brothers and sisters, is the second fermentation that takes place in a closed bottle. This is where the mouse ( bubbles ) are naturally produced while adding a beautiful brioche like flavor coming from the yeast cells that are added to the wine to kickstart this second fermentation.

In Northern Greece on the Amynteo Plateau at an altitude of about 590m above sea level.