Laconiko has announced that its 2026/2027 season ZOI ultra-high-phenolic extra virgin olive oil harvest is ready for the kitchen, and the numbers behind this year's release are the story. The prior season's ZOI was named the world's healthiest olive oil by the International Oleocanthal Society for its oleocanthal content, and the new harvest delivers even more polyphenols and oleocanthal than last year, according to the company. That progression matters because it shows the producer is treating phenolic concentration not as a one-off marketing claim but as a measurable, repeatable standard tied to early-harvest practices.
The health angle is central to why this announcement carries weight. Polyphenols are naturally occurring compounds in extra virgin olive oil that shape its character, and oleocanthal is the compound associated with the peppery sensation of high-phenolic oils. For the 2026/2027 season, Laconiko reports ZOI measured at 1,552 mg/kg of polyphenols and 1,147 mg/kg of oleocanthal. Those figures place the product in the upper tier of the category and give consumers and retailers a concrete benchmark rather than a vague health promise, a distinction that matters as more shoppers evaluate olive oil for its functional properties.
The sensory profile reinforces the chemistry. ZOI presents a remarkably deep, vivid green color that reflects the early-harvest olives selected for this release, along with a fresh aroma the producer describes as evoking fresh-cut grass, green olive leaves, green walnuts and almonds. On the palate it is bold yet highly balanced, with vivid green olive flavors and a lingering peppery finish. "It is such a green olive oil that makes you stop and marvel! It is made from olives harvested early in the season, delivering 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," said Laconiko producer Dino Pierrakos.
The broader implication is about freshness and traceability in a market where origin and handling increasingly drive purchasing decisions. ZOI is harvested in Laconia, Greece, and flown to the United States within days of production, bringing the new harvest to olive oil enthusiasts at peak freshness. The oil is made from deliberately underripe Kalamon olives grown on the family estate, a choice that yields both vivid flavor and high natural polyphenol concentrations.
Consumers can find the 2026/2027 Laconiko ZOI through the brand's national specialty retail partners, its online store, and its showroom in Manassas, Virginia. The product is offered in a 375 ml bottle priced at $59.95.
The scientific context adds further significance. Mary Flynn, PhD, RDN, LDN, an associate professor of medicine at Brown University who has studied extra virgin olive oil, nutrition and health for decades, noted that high-quality extra virgin olive oil offers more than flavor. "It is versatile enough to enjoy every day and contains polyphenols whose potential role in health researchers continue to study. High-polyphenol oils are particularly interesting because of this concentrated source of these compounds and the robust flavors that make early-harvest olive oils distinctive," Flynn said.
