Our Farm to Your Table
We harvest our olives produce extra virgin oil in the very much the same way we’ve done for generations. These are fruits hand-picked from family owned groves,carefully hand-sorted and gently cold-pressed using time-honored method.The resulting LELO extra virgin olive oil is distinctly different
We believe in treating everybody at our table as family,sharing and eating same food. That’s why we only share the purest quality EVOO that my mom used for our daily meals it’s our way of treating you as family through LELO extra olive virgin oil! Discover how it uniquely fragrant aroma and furity flavor will inspire your culinary creativity.
Lebanon was the first region in history to cultivate and press olives for their precious oil. Our ancestors, the Phoenicians, were very proud of their uniquely delicious products. As leaders in commerce of their time, they exported the finest wines, cedar wood and golden, organic olive oil to all of Europe. This tradition continues today – 6000 years later – with LELO Fine Foods, which now brings the same purity of Lebanese Extra Virgin Olive Oil to America for you to discover.
As then, Lebanon enjoys four distinct seasons with six months of radiant sunshine and generous, pure rainfall yearly. This, along with our fertile soil, makes my land uniquely suited to producing the most exquisite olive oil. Indeed, Lebanese olive oil is one of the world’s best kept culinary secrets…until now, available only here online to be experienced by everyone!
Bringing you the flavor of our land is my life’s passion…and I’m so happy to share it with you.
Founder & CEO
My youth in Remhala, Lebanon was spent amid the beauty and abundance of my family’s groves and orchards. Early Spring mornings were enchanted by the mesmerizing fragrance of orange blossoms combined with the gentle aromas of jasmine and wild oregano. The family olive, fruit and pine nut groves, as well as the grape vineyards, brought a bounty of natural goodness to our daily cooking and shaped the tasty meals created by my mom, Josephine. She made sure to prepare an abundant supply of orange and plum jams alongside of olives and olive oil to enjoy all winter long.
I was always especially fascinated and thrilled by how our olives were transformed into a such a golden, appetizing liquid. There was a yearly celebration and lot of laugher during the harvest season while handpicking olives. However, what I cherished the most was watching olives being crushed and pressed by the two grinding stones mills of my village. The fresh olive oil aroma was truly celestial.