Traditional Bottles
100 · 250 · 500 · 750 mL
Taste · Robust
Organic
HORECA
Premium Hospitality and Foodservice
An extra virgin olive oil experience for restaurants, hotels and chefs, from our own estate and olive mill in Sigri, Lesvos.
Sigri · Lesvos
Oleve EVOO
A seafront peninsula full of life
On a 200-hectare peninsula by the sea we proudly cultivate 50,000 olive trees and 50,000 other trees, and we keep planting more. Twelve Greek and international olive varieties grow here, all nourished with compost of Posidonia oceanica seaweed, made on the estate.
200 haseafront peninsula
50,000olive trees
50,000other trees, and counting
12Greek & international varieties
Sigri Olive Mill
Every stage in one place
- 01
Vibration harvest
A way of harvesting that does not harm the trees.
- 02
At the mill within 3 hours
The olives go straight from the grove to the press.
- 03
Cold extraction
With ecological paper filtering.
- 04
The least water
So the antioxidants and other water-soluble substances stay in the oil.
- 05
Under nitrogen
During production and storage, against the oxidation of the fatty acids.
- 06
Dark and cool
Kept in stainless-steel tanks, packed in dark glass bottles and metal tins.
75 tof olives pressed a day
1,600 Lbottled an hour
The oils
Different oils, in the packaging your kitchen needs
From a robust early harvest high in polyphenols to a mild, fruity Special Selection — and the RMD (Remedy) range of ultra-high polyphenol oils.
Where to buy Organic Early Harvest →
At the table
50 ml & 100 ml bottles
In the kitchen
1 L & 5 L tins
To take home
50, 100 & 500 ml special edition
Win customers with EVOO
Six ways to serve it
At the table, with the couvert
Bottled Oleve EVOO served tableside with olives and warm bread, to bring out its aromas.
A drizzle on top
The server finishes salads and main courses with a freshly opened bottle.
Cook with it
1-litre and 5-litre tins for the kitchen.
A bottle to take home
Guests can buy the special-edition bottles: 50, 100 and 500 ml.
An Oleve menu
A dedicated menu that celebrates extra virgin olive oil, from the starter to the dessert.
A tableside flyer
The brand, its sustainability and biodiversity, the olive mill and the health benefits of EVOO, with the option to buy a bottle.
72descriptors for the aromas and flavours of olive oil
Fine dining
An olive oil tasting, at the table
We create the tasting steps, and the stories that go with them, with an expert olive oil sommelier. A top-quality EVOO can elevate every dish.
Olive oil pairing
Extra virgin olive oil can both complement and contrast other ingredients. Its range runs from mild to robust, and its intensity, fruitiness, bitterness and pungency meet the flavours and textures of the food, adding depth — through the whole meal, from salads to desserts.
- A dip for bread
- A dressing for salads
- A drizzle over roasted vegetables, grilled meat and seafood
- Cheese plates, tomato dishes, dips and spreads
- Desserts: chocolate and EVOO
Storage
Out of the light, at a steady temperature
Extra virgin olive oil keeps best when no light falls on the bottles and the temperature neither rises nor swings. We suggest an EVOO cooler, like the ones used for wine, to keep its character and aromas.
16–17 °C
Awards
Awarded every year
The world's most renowned olive oil competitions recognise our oils every year — a way to show your guests the quality on their table.
All awards →
Recipes
All recipes →
