Weight: 3 lbs
Dimensions: 15 × 5 × 5 in
Quantity: 1 Bottle, 6 Bottles, 12 Bottles
Details
Ingredients
CERTIFICATE OF ANALYSIS 2024-25
“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, research plant physiologist at the U.S.D.A.
ZOI is made from a specially selected, early harvest of Kalamon variety olives, known for very high phenolic concentration – in particular the phenolic compounds oleocanthal and oleacein.
Oleocanthal is the most rigorously tested phenolic compound in clinical research, both in laboratory and human trials. See research: https://aristoleo.com/research-links/
How rare is this? Last year, World Olive Center for Health in Athens analyzed 1000s of samples sent by olive growers who produce early harvest olive oils.
Only 51 olive growers produced over 1,250 mg/kg of polyphenols. ZOI measures 1870 mg/kg of polyphenols with 1496 mg/kg of oleocanthal. Less than a handful of olive growers produced olive oil that contained over 1496 oleocanthal. ZOI is very rare indeed.
For ZOI, Dino was in the grove in September to see that the olives were gently picked, and, within hours, quickly rushed to the mill, which opened early in the season – just for us.
The olives were then milled at a specific temperature for a short time in order to offer our cherished customers the best oleocanthal-rich, High Phenolic EVOO that we can provide.
By nature of the careful process, high phenolic EVOOs offer a lower yield, which is the cause of its premium price – but the intensity of oleocanthal (anti-inflammatory) and oleacein (antioxidant) in ZOI – a little goes a long way
We recommend 1 – 2 teaspoons a day (5-10ml) first thing in the morning or mixed with your favorite morning juice or smoothie in case you find the taste too strong. Do not premix. Simply add 1 – 2 teaspoons of ZOI to your glass.
Be aware – there is a limited number of bottles of ZOI only 2500 and the last harvest we were SOLD OUT!
All Laconiko olive oils are maintained at 55°- 60°F and bottled on demand to preserve freshness and the integrity of the phenolic content that can drop over time if not kept at optimal temperatures.
Ideally stored in a red wine cooler. We recommend you consume the olive oil within 30 days of opening for maximum benefit.