Laconiko's Latest Harvest Introduces High-Polyphenol Olive Oils with Documented Health Benefits

Laconiko, an award-winning producer of single-origin extra virgin olive oil, has released its latest harvest from Southern Greece, featuring two distinctive varieties with exceptional taste and nutritional profiles. The company's new harvest includes Laconiko Estate Olive Oil and Laconiko Olio Nuovo, both derived from organic Koroneiki olives grown in Lakonia, Greece. The Estate Olive Oil presents grassy and artichoke notes with a polyphenol count of 538mg/kg, while the Olio Nuovo contains 877mg/kg of polyphenols, making it the first certified high phenolic extra virgin olive oil in North America.

Diamantis Pierrakos, co-owner of Laconiko, emphasized the significance of the harvest, comparing the introduction to welcoming a new family member. The 2024/2025 harvest demonstrates exceptional quality and quantity, with olives carefully picked and promptly processed to maintain nutritional integrity. This approach reflects the company's fourth-generation family tradition of producing premium olive oil, now available through Laconiko's online shop, Manassas showroom, and select specialty retailers nationwide.

The Olio Nuovo offers notable health benefits, with documented anti-inflammatory, antioxidant, and cardioprotective attributes. Its high oleocanthal content of 503mg/kg suggests potential wellness advantages for consumers seeking nutritionally dense food products. These characteristics position the oil as more than a culinary ingredient, serving as a functional food with specific health-promoting properties.

To help consumers select high-quality olive oil, Pierrakos shared three critical tips: choose extra virgin olive oil for superior quality, pay attention to the harvest date, and select packaging that protects the oil from light degradation. These recommendations underscore the importance of understanding olive oil's nuanced production and preservation methods, which directly impact both flavor and nutritional value. The company's emphasis on harvest dates and proper packaging addresses common quality issues in the olive oil market.

The release matters because it represents a significant advancement in functional foods, offering consumers access to olive oils with scientifically documented health benefits. The Olio Nuovo's certification as North America's first high phenolic EVOO establishes a new standard for nutritional quality in the category. Furthermore, the products support sustainable agricultural practices through their single-origin, organic production methods in Southern Greece. For consumers increasingly seeking foods with specific health benefits, these oils provide a transparent option with verified polyphenol content and traditional production values.