Our extra virgin olive oils come from hand-picked regenerative farms—each chosen for its microclimate and olive varietals, which shape the unique flavors of our oils. Like wine, our oils reflect the soil, climate, craft, and care that went into their creation.
Pre-order Discovery box
April delivery
What's in the box
A selection of three (3x250ml) single-estate extra virgin oils from sustainable, award-winning family farms from Greece and Spain – all with distinct flavor profiles.
Our Oils
3 × 250ml sustainable extra virgin olive oils, each expressing its place, olive variety, and harvest moment
A Guide
Producer & tasting notes to guide you through flavour, food combinations, and introduce you to the crafts(wo)men behind each bottle
Recipes
Each oil is accompanied by a regional or seasonal recipe, designed to let each oil shine at its best
Voucher
A personal welcome note with a discount voucher to order more of what you liked
Taste the difference
Lelea Discovery Box (April delivery)
Lelea Discovery Box (April delivery)
- Regular price
- €49,75
- Sale price
- Regular price
- €49,75
A selection of three (3x250ml) single-estate extra virgin oils from sustainable, award-winning family farms from Greece and Spain – all with distinct flavor profiles.
- Regular price
- €49,75
- Sale price
- Regular price
- €49,75
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Tropicual De Vega
—Intense & Peppery—
WHY I LOVE THIS OIL
Man, I love this intense oil. The intoxicating aromas of freshly cut grass and green tomato are the first to rise from my tasting glass. I take a moment to savour it. The freshness of the grove, straight onto the table.
What I love about this oil is that it has character and personality without dominating. It’s like your eccentric aunt who turns heads with her cool outfit but never overdoes it. Just calmly confident.
Creating that kind of aromatic intensity while preserving elegance on the palate is what makes this visionary couple from Andalusia true masters of their craft — and what sets this oil apart from many Spanish Picuals: its remarkable harmony.
Also, I feel extra good when I know that at 778 mg/kg of polyphenols, I am practically getting a nutritional booster. A generous dose of oleocanthal, one of olive oil’s natural phenolic compounds, known for its antioxidant properties and its characteristic peppery kick.
ABOUT THIS OIL
Early Harvest. Family-grown. Certified Organic
Tropicual De Vega is an early-harvest organic oil from Picual olives originating from a single river-valley plot in the Sierra de Cazorla, crafted by Lucía Gámez and Albert Cohen. Harvested in October and milled within two hours, it delivers vibrant aromas of green tomato leaf and fresh grass, with structured bitterness and a lingering black pepper finish — a bold expression of high-phenolic Picual at 778 mg/kg (NMR method). Awarded 🥇 Extra Gold at BIOL Novello, this oil reflects a fully organic, regenerative approach that is now inspiring neighboring farms to follow suit.
1 tin bottle
250ml
Harvest
October 2025
Variety
100% Picual
Origin
Sierra de Cazorla, Andalusia, Spain
Soil type
A combination of alluvial valley deposits and colluvial material washed down from the surrounding limestone mountains of the Sierra de Cazorla.
Microclimate
The grove benefits from a protected valley microclimate shaped by surrounding limestone sierras. Warm daytime temperatures are moderated by cooler air descending from higher elevations at night, creating strong diurnal temperature variation that helps preserve freshness, aromatic intensity, and structural balance in the olives.
Process
This is a superior category extra virgin olive oil, extracted only through mechanical (no heat or chemical) means, milled within 2 hours after picking. This oil is filtered.
Agriculture
Certified organic. Regenerative practices include grazing animals between the rows and biodiversity-focused grove management. Groves are mainly rain-fed, supported when needed by a historic irrigation network known as acequias.
MEET THE FARMERS
Lucía Gámez was born into an olive-growing family in Andalusia — but following in her family’s footsteps was not always the plan. For years, she built a career in fintech in France, the UK and the US. Yet while she was abroad, her father’s farm back home was struggling. Like many groves in Andalusia shaped by decades of monoculture and chemical pesticide use, the land was showing signs of exhaustion: soil erosion, declining biodiversity and unstable yields.
Lucía decided to return — not just to continue the family business, but to transform it.
Together with her husband Albert, she fully transitioned the farm to certified organic agriculture and began implementing regenerative practices to restore soil health and resilience. Chemical pesticides were eliminated. Grazing animals were reintroduced. Biodiversity was encouraged rather than cleared. What began as a personal decision has become a regional ripple effect. Neighboring farmers — initially skeptical — are now inspired by their journey and are also transitioning toward organic and regenerative cultivation. Tropicual today represents four generations of knowledge, reimagined for a changing climate.
🥇Biol Novello 2026 (Italy)
🥇🥈NYIOOC World Olive Oil Competition 2025
🥇Japan Olive Oil Prize (JOOP) 2025
🥇Biol Novello 2025 (Italy)
🥇Ecotrama Awards 2024
TASTE & PAIR
On the nose: Intensely fragrant with aromas of freshly-cut grass and green tomato leaf.
On the palate: elegant bitterness and a medium-intense peppery finish that lingers at the back of the throat — a hallmark of high-polyphenol Picual.
This is the oil that brings intensity and freshness to a dish.
Food pairings
Picual's tomato flavors will intensify the tomato element of any tomato-dish: from a simple tomato salad with sea salt, to a tomato soup or a pizza margarita. Here the rule is 1+1=3!
Its intensity will match the intensity of a grilled steak and will take it to new heights. Its medium bitterness will embrace and round the bitterness of artichoke, asparagus and rucola.
Surprise your dinner guests by drizzling it over dark chocolate mousse with coarse sea salt.
HEALTH & NUTRITION
100% olives. Nothing else.
This is a high-phenolic oil at 778 mg/kg (NMR method)
Above the 250 mg/kg benchmark defined by EU Regulation (No. 432/2012) for high-polyphenol olive oils.
With a recommended daily intake of 2–4 tablespoons per day (typical consumption in Mediterranean diets), the antioxidants of olive oil contribute to protecting blood lipids from oxidative stress — a process linked to aging and the increased risk of chronic diseases such as diabetes, cancer and Alzheimer’s.
Nutritional values per 100ml:
Energy: ~3700 kJ / 824 kcal
Fat: 91.6g
Carbohydrates: 0g
Protein: 0g
Salt: 0g
Manaki Early Harvest
– Sweet & vibrant —
WHY I LOVE THIS OIL
I admit it. I’m a sucker for great taste — just as much as for a great story. Not to mention the nerd in me who loves to unearth hidden gems: oils from obscure varieties and visionary producers.
This young couple has taken Manaki, an obscure local olive variety of Southern Greece, and brought it onto the global stage with their award-winning Early Harvest single-variety olive oil. Read below how this adventure began — when they fell in love with each other and with this unique variety.
What I love about this Early Harvest Manaki is that it has the bright freshness and lively kick in the nose of an early harvest olive oil, while remaining gentle on the palate — unlike many early-harvest oils. I would call it a crowd-pleaser.
It’s my go-to gift for dinner parties and birthdays. You’ll delight the discerning foodie who loves intensity (and introduce them to a rare variety), while gently awakening the curiosity and palates of mere mortals.
And what about that cute bottle?
ABOUT THIS OIL
Early Harvest –Small-batch – Sustainably farmed
Oleosophia’s Early Harvest Manaki is produced from handpicked olives harvested in October on the slopes of Mt. Fokas, near the village of Kalentzi in Corinthos, Greece.
The place
At 300–600 meters altitude, in clay-loam soils with excellent drainage and natural water retention, the Manaki variety finds one of its most expressive homes. The groves are non-irrigated and average 70 years in age, with some trees reaching over a century. Eastern-facing slopes, cool northern winds from the Corinthian Gulf and strong aeration create ideal conditions for this late-ripening, altitude-loving variety. Their grove is surrounded by Mediterranean pine forest — a coexistence of wildness and quiet calm. A fitting metaphor for Manaki itself: quiet power.
Harvest
Took place early in October to capture the full aromatic intensity of this local variety you’ll only find in the Peloponese. Milling happens the same day within 10–12 hours of picking under 26 degrees.
Agriculture
The family follows minimum-intervention, agroecological and soil regeneration principles, among which: no tilling, using the tree cuttings as mulch, chicken manure and compost of winemaking byproducts of the neighboring wine region of Nemea to enrich the soil with minerals.
Acidity
0,29
MEET THE FARMERS
For Marianna Deveztzoglou & George Magginas preserving indigenous Greek varieties is not nostalgia, it’s a way to honor their family’s history and connection to the land. A few years go, they created Oleosophia which was born from love for each other and for great olive oil.
George, an IT engineer, grew up with Manaki in his family grove. Marianna, a physicist working in research and technology, had no agricultural background — until one taste of freshly milled Manaki changed everything.
She left city life, trained as an olive oil sommelier, and immersed herself fully in production, milling and education. Together, they elevated the family business quality standards and have since received multiple awards and recognitions
Today, their whole family is working together to bring their Manaki to more people out there through collaborations like the one with me, and through their farm activities and workshops.
🥇 Berlin Global Olive Oil Awards 2025 - Gold
🥇 Berlin Global Olive Oil Awards 2024 - Gold
🥈 Berlin Global Olive Oil Awards 2023 - Silver
🥈 Berlin Global Olive Oil Awards 2022 - Silver
🥈 Athena International Olive Oil Awards 2021 - Silver (Best Manaki)
TASTE & PAIR
On the nose: freshly cut grass, green olive leaf, flowers, green banana and apple.
On the palate: gentle bitterness and a refined peppery finish reminiscent of pink peppercorn.
This is an oil that brightens raw preparations and elevates simplicity.
Pour over: Steamed artichokes with lemon zest, rucola salads, grilled asparagus, mashed potato or cannellini beans with rosemary.
Start the weekend right with avocado toast with chili flakes and sea salt and a Manaki finish. Add a fried egg, yes, also fried in Manaki.
For a sweet treat pour over vanilla ice cream with sea salt or a lemon sorbet.
Add a few drops into a Gin & Tonic for an aroma boost and a visual treat.
HEALTH & NUTRITION
100% olives. Nothing else.
Polyphenols: 262 mg/kg
With a recommended daily intake of 2–4 tablespoons per day (typical consumption in Mediterranean diets), the antioxidants of olive oil contribute to protecting blood lipids from oxidative stress — a process linked to aging and the increased risk of chronic diseases such as diabetes, cancer and Alzheimer’s.
Nutritional values per 100ml:
Energy: ~3700 kJ / 900 kcal
Fat: 100g
Carbohydrates: 0g
Protein: 0g
Salt: 0g
Oleosophia November Harvest
— Round & fresh —
WHY I LOVE THIS OIL
I love this oil because it feels like a warm blanket. Like my grandma’s hearty meal after a bad day at school. It's comforting and a treat. It has this beautiful balance between sweetness and vibrancy. A softness with a je ne sais quoi. It’s the oil I pour (mind you: pour, not drizzle) over a Greek salad and a chunky piece of feta, the one that makes a bean soup feel complete — and the one I reach for when baking an orange cake or winter spice cookies.
I also love that this oil is a blend of Megaritiki and Manaki that happens naturally in the field.
Manaki and Megaritiki trees grow side by side and, through cross-pollination, support each other and improve yields. A lovely metaphor for the two owners, who by working side by side have built Oleosophia — their way of farming and their proof that indigenous varieties can create beautiful oils that conquer the world stage. A happy marriage in the field, a happy marriage in life.
ABOUT THIS OIL
Everyday luxury – Family-owned – Sustainably farmed
November Harvest is the Manginas family's field blend, a co-cultivation of two Greek varieties - Manaki and Megaritiki - which are typical of the Corinthos area where their groves are located. Harvest takes place in November when the olives have started turning purple. This stage is also known as véraison, the stage when the fruit begins to change colour as it ripens. With that the aromas and flavors of the olives also change, moving from reminiscing herbs and green fruit to riper fruit. The olives also have higher oil content at this stage.
More about this oil:
1 tin bottle 250ml
Harvest November 2025
Variety Manaki, Megaritiki field blend
Origin Kalentzi, Corinthos, Greece
Soil Clay-loam
Microclimate Eastern-facing slopes of 300-600m altitude surrounded by mediterranean pine-forest
Process This is a superior category extra virgin olive oil, extracted only through mechanical (no heat or chemical) means, milled within 12 hours after picking. This oil is filtered.
Agriculture Minimal intervention agriculture using organic and regenerative practices, such as no tilling of the soil, applying manure, and mulching of tree cuttings, use of zeolite for improving water-absorption.
MEET THE FARMERS
For Marianna Deveztzoglou & George Magginas preserving indigenous Greek varieties is not nostalgia, it’s a way to honor their family’s history and connection to the land. A few years ago, they created Oleosophia which was born from love for each other and for great olive oil.
George, an IT engineer, grew up with Manaki in his family grove. Marianna, a physicist working in research and technology, had no agricultural background — until one taste of freshly milled Manaki changed everything.
She left city life, trained as an olive oil sommelier, and immersed herself fully in production, milling and education. Together, they elevated the family business quality standards and have since received multiple awards and recognitions
Today, their whole family is working together to bring their Manaki to more people out there through collaborations like the one with me, and through their farm activities and workshops.
In a country where Koroneiki dominates 70% of production, Oleosophia chooses to champion the hidden gems of the Greek olive grove. Their work has already been recognised internationally, with awards at ATHENA and Berlin olive oil competitions.
TASTE & PAIR
On the nose: medium intensity fruitiness with aromas of tomato, oregano and herbs. Its bitterness and pungency are medium in intensity, making it versatile, user-friendly and your go-to everyday olive oil.
On the palate: Round and harmonious, with mild bitterness and gentle pepperiness
This is everyday luxury.
How to pair:
Drizzle on raw tomato dishes like a tomato carpaccio & bruschetta.
A lentil salad or a vegetable soup.
Its natural sweetness and roundness makes it perfect for baking cakes. I find citrus flavors and olive oil are a create combination! So try and orange or lemon cake.
Or simply drizzle over slices of orange and sprinkle some cinnamon. for a healthy dessert.
HEALTH & NUTRITION
100% olives. Nothing else.
Polyphenols: 263 mg/kg
With a recommended daily intake of 2–4 tablespoons per day (typical consumption in Mediterranean diets), the antioxidants of olive oil contribute to protecting blood lipids from oxidative stress — a process linked to aging and the increased risk of chronic diseases such as diabetes, cancer and Alzheimer’s.
Nutritional values per 100ml:
Energy: ~3700 kJ / 824 kcal
Fat: 91.6g
Carbohydrates: 0g
Protein: 0g
Salt: 0g
I’m Eleftheria,
Olive oil sommelier and founder of Lelea Olive Oils.
Lelea is my way of sharing a little of the Mediterranean culture I grew up with: a culture of generosity, connection, and simply good food straight from the source.
I source exceptional extra virgin olive oils directly from artisan, sustainable producers based on flavour, freshness, farming practices, and traceability. My mission is to help you choose olive oil with confidence and enjoy it more, every day.
Along the way, I will share the stories of the people and places behind each bottle through carefully selected oils, tastings, and moments of learning and connection around the table.
I’m looking forward to getting to know each other along the way.
FIND MORE ABOUT
Our Farmers
Relationships that last
