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Laconiko Olio Nuovo

Laconiko Olio Nuovo

Produced by Laconiko — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
3 awards
Across 3 releases · 2 competitions Latest: Gold · 2026 Athena IOOC
Phenols
551 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
Koroneiki High Phenolic Monovarietal

Laconiko Olio Nuovo is the first press Koroneiki olive oil from Laconia, Greece, celebrated as the inaugural certified high phenolic extra virgin olive oil in North America. Unfiltered and vibrant, it offers a fresh, grassy aroma with a lively, peppery flavour that reflects its phenolic-rich state. Ideal for drizzling over salads, grilled vegetables or crusty bread, this limited reserve oil brings the essence of the harvest to the table.

Evidence over time

Release History

2025 Verified
Buy Batch
Harvest Type
Early Harvest
Varieties
Koroneiki
Phenols
551 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
0.28%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3.2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

Awards & recognition

2023–2024
No release recorded

No releases are recorded for these 2 consecutive harvest years.

2022
Phenols (Est.)
~551 mg/kg
Estimated based on historical data.

Awards & recognition

2021
Phenols (Est.)
~551 mg/kg
Estimated based on historical data.

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

New harvest oil

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare. This is a seasonal new-harvest oil intended to showcase the vivid aromas, bitterness and peppery energy of freshly milled fruit. The oil is bottled without filtration and may retain natural moisture and fine olive solids.

Why choose it

Choose it for dipping and finishing when you want the vivid aromas and peppery immediacy of the new harvest.

Worth knowing

Olio nuovo and unfiltered describe different things, but both reward careful storage and prompt use.

Product informationHarvest date disclosedOlio nuovoUnfiltered
Phenols & structure

High phenolic

The latest release lists 551 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

EVV viewed lab results551 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Laconia, Peloponnese, Greece.

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, Greece
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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