Laconiko, an award-winning olive oil producer, has introduced its 2024/2025 harvest of extra virgin olive oil (EVOO), offering consumers two distinct product lines with impressive nutritional credentials. The Laconiko Estate Olive Oil and Olio Nuovo varieties demonstrate significant health potential through their high polyphenol and oleocanthal concentrations.
The Estate Olive Oil features a polyphenol count of 538mg/kg and oleocanthal of 227mg/kg, presenting a grassy, artichoke-noted profile suitable for cooking, dressings, and marinades. The limited reserve Olio Nuovo, certified as the first high phenolic EVOO in North America, boasts even more impressive metrics with 877mg/kg polyphenols and 503mg/kg oleocanthal, offering strong anti-inflammatory and antioxidant properties.
Co-owner Diamantis Pierrakos emphasizes the careful production process, ensuring olives are gently picked at the optimal moment and quickly processed to maintain nutritional integrity. The company provides consumers with three key selection criteria: choosing extra virgin olive oil, examining harvest dates, and selecting oils packaged in light-protective dark glass or metal containers.
This release underscores the growing consumer interest in high-quality, nutrient-dense food products with transparent sourcing and measurable health benefits. Laconiko's approach demonstrates how traditional agricultural practices can produce premium, scientifically validated food products that appeal to health-conscious consumers.
