Laconiko Zoi High Phenolic EVOO
Laconiko Zoi High Phenolic EVOO
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Product Details
Country: Greece
Region: Laconia
Polyphenol Level: Ultra High
Type of Olive: Kalamon
Extraction: Cold Pressed
Flavor Profile: Grassy
Best Uses: Health, Dressings, Drizzle
Polyphenols: 1397 mg/kg
Oleocanthol: 1000 mg/kg
ZOI is crafted in Greece, from a specially selected early harvest of Kalamon olives, a variety renowned for its exceptionally high phenolic concentration — particularly the powerful compounds oleocanthal and oleacein.
Oleocanthal is one of the most extensively studied phenolic compounds in olive oil, supported by rigorous laboratory and human clinical research. ZOI contains an extraordinary 1,397 mg/kg of total polyphenols, including an impressive 1,000 mg/kg of oleocanthal — a level achieved by only a handful of olive oil producers worldwide.
The olives are gently hand-picked and transported to the mill within hours of harvest. The mill opens early in the season exclusively for this production. The olives are then milled at carefully controlled temperatures for a short duration to preserve and maximize their phenolic content, ensuring we deliver the most potent oleocanthal-rich EVOO possible.
Due to the meticulous harvesting and production process, high phenolic EVOOs naturally produce a lower yield — contributing to their premium price. However, thanks to the remarkable concentration of oleocanthal (known for its anti-inflammatory properties) and oleacein (a powerful antioxidant), a little goes a long way.
Suggested Use:
We recommend 1–2 teaspoons daily (5–10 ml), taken first thing in the morning. If the flavor is too intense, it can be mixed into your favorite juice or smoothie.
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Frequently Asked Questions
What makes Laconiko ZOI extra virgin olive oil high in polyphenols?
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.
What are the health benefits of high-oleocanthal olive oil like ZOI?
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.
Why is the production of Laconiko ZOI so limited?
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.