Extra Virgin Vault
Extra Virgin Vault

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Laconiko Extra Virgin Olive Oil, front-facing on a white background
Laconiko Extra Virgin Olive Oil

Laconiko Extra Virgin Olive Oil

Produced by Laconiko — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
Silver
2026 · Athena IOOC
Phenols
390 mg/kg
Reported total-phenol result
Latest Release
2025
1 release recorded
Koroneiki Monovarietal

Laconiko Extra Virgin Olive Oil is an ultra premium, single estate Greek EVOO made from early harvest Koroneiki olives. Certified high phenolic, it boasts a robust flavour with notes of green grass, artichoke and a peppery finish. Recognised as the wel ranked Greek olive oil worldwide, it has earned twelve NYIOOC awards. Ideal for drizzling over salads, grilled vegetables or finishing dishes.

Evidence over time

Release History

2026 Predicted
Expected harvest: 1 November 2026
Harvest Type
Early Harvest
Varieties
Koroneiki
Phenols
~390 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
~0.17
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~2.9
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Harvested: 1 November 2025
Buy Batch
Harvest Type
Early Harvest
Varieties
Koroneiki
Phenols
390 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.17%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
2.9
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

Awards & recognition

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.8
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4.6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 8.8
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green tomato artichoke fresh herbs pepper

Estimated Based on profiles for: Koroneiki .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 1 November 2025Harvest date disclosed
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Laconia, Peloponnese, Greece, giving it a specific farm origin.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originLaconia, Peloponnese, GreeceSingle estate
Olive composition

Single variety listed

The latest release lists Koroneiki as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataKoroneiki

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