Laconiko Zoi High Phenolic EVOO

Laconiko ZOI is a high-polyphenol extra virgin olive oil made from early harvest Kalamon olives grown in Greece. The olives are harvested early in the season, when phenolic compounds like oleocanthal and oleacein are at their peak concentration. ZOI contains approximately 1,397 mg/kg of total polyphenols, including about 1,000 mg/kg of oleocanthal, placing it among the highest polyphenol olive oils in the world. The olives are hand-picked and cold-extracted within hours to preserve these bioactive compounds.

High-oleocanthal olive oils like Laconiko ZOI are associated with anti-inflammatory and antioxidant benefits. Oleocanthal, a naturally occurring phenolic compound, has been studied for its potential role in reducing inflammation, supporting cardiovascular health, and protecting against oxidative stress. Because ZOI contains exceptionally high levels of oleocanthal, it is often sought out by consumers looking for functional, health-focused extra virgin olive oil.

Laconiko ZOI is produced in limited quantities because it is made from an early harvest of Kalamon olives, which yield significantly less oil than fully ripened olives. The olives are hand-picked and milled within hours at controlled low temperatures to maximize polyphenol retention rather than oil volume. This meticulous process prioritizes quality, potency, and phenolic concentration over yield, resulting in a rare, high-oleocanthal extra virgin olive oil.