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© Laconiko, Premium Gourmet Products
Estate Olive Oil



ZOI has its roots in ancient Greece in the time of Hippocrates. Early harvested green olives were harvested only for medicinal purposes. They were used to reduce inflammation. After 2,500 years we have identified the phenolic compound that has such an effect. “Oleocanthal” anti-inflammatory properties were discovered and named in 2005 by Dr. Gary Beauchamp.

ZOI is a specially selected oleocanthal-rich Kalamon olive variety harvested and produced under the same care for quality and excellence that our clients have come to trust in all our Laconiko Products.

Historically, early harvest olive oil (with a high concentration of phenolic compounds such as oleocanthal) was never sold. This precious oil was only shared among family members and friends who considered it traditional folk medicine.

“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.

Since then, research continues to confirm the many health benefits of polyphenols in olive oil while science has provided the best methods to produce this rare quality commercially.

Both Laconiko OLIO NUOVO and Estate Extra Virgin Olive Oil are rich in polyphenols, and fantastic for cooking, drizzling and an energy boost.

Each harvest is different and each year we share the analysis of our oils so you know exactly what you are buying.

This year we added a new olive oil “ZOI ULTRA” made from green unripened Kalamon olives known for their very high concentrations of oleocanthal.

Oleocanthal is the most researched phenolic compound in olive oil due to its strong anti-inflammatory nature, similar to ibuprofen.

There is room in every kitchen and healthy lifestyle for a selection of olive oils in a range of phenolic content to meet culinary tastes and health objectives within budget and diet objectives. (see infogram)

For ZOI, Dino was in the grove in early October 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 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 and its cousin, antioxidant, oleacein in ZOI – a little goes a long way – 1 to 2 tsp (5 – 10 ml) or 5 – 10 mg of oleocanthal + 1 – 5 mg of oleacein per serving.

Be aware – there is a limited number of bottles of ZOI and last year we sold out of OLIO NUOVO in August! Why not subscribe and make sure you have your family’s supply all year – kept safe and cool in our climate controlled facility and delivered to you once a month.

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 dramatically if not kept at optimal temperatures.

Learn more about High Phenolic EVOO – what it is and how to integrate it into your wellness routine.

What is High Phenolic EVOO?