Laconiko, a fourth-generation family producer of high-phenolic extra virgin olive oil, has announced that its 2026/2027 harvest of ZOI ultra-high phenolic extra virgin olive oil is now available. The new harvest contains higher levels of polyphenols and oleocanthal than last year's crop, which was named the world's healthiest olive oil by the International Oleocanthal Society for having the highest oleocanthal content. This development matters because it reinforces the growing body of research linking high-phenolic olive oils to potential health benefits, while also delivering a distinctive sensory experience that could appeal to health-conscious consumers and culinary professionals alike.
Produced in Laconia, Greece, and air-flown to the United States within days of production, ZOI is made from early-harvest, intentionally unripe Kalamon olives. The resulting oil is characterized by an exceptionally deep green color, fresh aromas of cut grass, green olive leaf, green walnut, and almond, and a bold yet balanced flavor with a persistent peppery finish. According to Laconiko producer Dino Pierrakos, "This is an olive oil so green it makes you stop in your tracks! It is made from olives harvested early in the season, delivering a magical peppery finish. Each year, we look forward to sharing the first taste of the new harvest, and this year's ZOI is truly special."
The 2026/2027 ZOI has been measured at 1,552 mg/kg of polyphenols and 1,147 mg/kg of oleocanthal. Polyphenols are naturally occurring compounds in extra virgin olive oil that contribute to its unique character, and oleocanthal is one such compound associated with the peppery sensation of high-phenolic oils. These concentrations underscore Laconiko's focus on producing oils with exceptional phenolic profiles. Dr. Mary Flynn, a registered dietitian and associate professor of medicine at Brown University who has studied extra virgin olive oil for decades, noted, "High-quality extra virgin olive oil offers more than flavor. It is versatile enough to enjoy daily and contains polyphenols whose potential role in health researchers continue to study. High-polyphenol oils are particularly interesting because of their concentrated source of these compounds and the robust flavors that make early-harvest olive oils unique."
The new ZOI is available through national specialty retail partners, the company's online store, and the Laconiko showroom in Manassas, Virginia. The product is packaged in a 375 ml bottle and priced at $59.95. For more information, visit www.laconiko.com.
For the olive oil industry, Laconiko's release highlights a growing emphasis on measurable health attributes, such as phenolic content, as a point of differentiation. For consumers, it offers a product that combines verifiable nutritional data with a bold flavor profile, though at a premium price point. As research into polyphenols and oleocanthal continues, products like ZOI may help bridge the gap between culinary pleasure and health-focused purchasing decisions.
