Neolea makes two oils from the same Greek olive, the Koroneiki from Messinia, and gives each a clear job. This is For The Pan: picked later in the season, in November, which makes the oil milder and smoother. The everyday oil, from frying to grilling.

Taste and use

Mild and smooth, so it doesn't overpower your dish. The label puts it simply: for vegetables or sauces, from frying to grilling. The aluminium bottle keeps out light and heat and is endlessly recyclable.

How I use it

• For frying: softening vegetables or searing a piece of meat.
• For roasting: tossed through vegetables or new potatoes for the oven.
• On the grill: to brush fish or vegetables before they go on.
• In a sauce: as the base for a tomato sauce or a stew.

Together with its counterpart For The Plate, for drizzling, you have two oils that each do what they're best at.

Ingredients

extra virgin olive oil (100% Koroneiki olives, cold pressed).

Good to know

Extra virgin olive oil: superior category olive oil obtained directly from olives and solely by mechanical means. Origin: Messinia, Greece. Harvest: November 2025 (late harvest). Volume 500 ml, in an aluminium bottle that keeps out light. Store cool and dry, out of direct sunlight; use within 2 months of opening for the best flavour.

Nutrition per 100 ml