MANASSAS, VA, October 30, 2026 /24-7PressRelease/ — Laconiko’s highly anticipated 2026/2027 harvest of ZOI Ultra High Phenolic Extra Virgin Olive Oil is ready to take its place in your kitchen. Named the Healthiest Olive Oil in the World last year by The Oleocanthal International Society due to its highest Oleocanthal content, this year’s harvest offers even more polyphenols and oleocanthal content compared with last year. ZOI offers a deep-green color, fresh aromas, and a bold peppery finish, capturing the full intensity of an early-harvest oil.
Harvested in Lakonia Greece and air-shipped to the U.S. just days after production, ZOI brings the new harvest to olive oil lovers at peak freshness.
“This is an olive oil so green it stops you in your tracks! It’s made from olives harvested very early in the season, and delivers a magical, peppery finish. Every year, we look forward to sharing the first taste of the new harvest and this year’s ZOI is truly special,” shares Laconiko Producer Dino Pierrakos.
A Green Like You’ve Never Seen
ZOI makes an impression before the first taste. Its unusually dark, vibrant green reflects the distinctive character of the early-harvest olives selected for this release.
Dino describes its aroma as evoking “fresh-cut grass, green olive leaf, green walnut, and almond.” ZOI is bold yet intensely balanced on the palate, with vivid green-olive flavor and a lingering peppery finish.
Exceptional Polyphenol Levels, Measured in Every Drop
Made from intentionally unripe Kalamon olives, ZOI delivers vibrant flavor and exceptionally high concentrations of naturally occurring polyphenols.
The 2026/2027 harvest of Laconiko ZOI is available through Laconiko’s specialty retail partners nationwide, its online shop, and its Manassas, Virginia, showroom.
Product: Laconiko ZOI
Size: 375 mL
Price: $59.95
Shop ZOI: https://laconiko.com/products/zoi-ultra-high-phenolic-evoo-rich-in-oleocanthal
Nutritional Profile: The 2026/2027 harvest of Laconiko ZOI has been measured at:
• 1,552 mg/kg polyphenols
• 1,147 mg/kg oleocanthal
Polyphenols are naturally occurring compounds in extra virgin olive oil that contribute to its distinctive characteristics. Oleocanthal is one such compound and is associated with the peppery sensation of high-phenolic olive oils.
ZOI’s pronounced peppery finish reflects its distinctive character, while its measured concentrations underscore Laconiko’s focus on producing exceptional phenolic profiles.
The Science Behind High-Polyphenol Olive Oil
Mary Flynn, PhD, RD, LDN, Associate Professor of Medicine at Brown University, has spent decades researching extra virgin olive oil, nutrition, and health.
“Great extra virgin olive oil brings more to the table than flavor. It’s versatile enough to enjoy every day and contains polyphenols that researchers continue to study for their potential role in health. High-polyphenol oils are particularly interesting for their concentrated source of these compounds and the bold flavors that make early-harvest olive oil distinctive,” says Flynn.”
About Laconiko
Laconiko is a fourth-generation family business producing high-phenolic extra virgin olive oils, with a heavy emphasis on maximizing their health promoting properties. Laconiko’s single varietal olive oils are crafted exclusively from Koroneiki and its ZOI is crafted from the Kalamon olive varietal grown on the family estate in Lakonia, Greece. Laconiko’s oils are celebrated for their purity, flavor, and exceptionally high quality. Laconiko is also increasingly known for its exceptional collection of fruit vinegars, and balsamic vinegars sourced from family farms.
Brothers Diamantis and Dino Pierrakos carry forward generations of tradition, passion, and craftsmanship, creating olive oils that honor their heritage while meeting the highest modern standards. Laconiko represents time-honored values, thoughtful production, and a family’s unwavering belief that quality is never optional.
Learn more at www.laconiko.com.
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