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Laconiko Olio Nuovo

Laconiko Olio Nuovo

2025 release · lab verified 1 release on record
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Verification
Lab verified
EVV viewed results
Best Award
Not listed
Award data absent
Phenols
551 mg/kg
EU health-claim level
Freshness
0.28%
PV 3.2
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 nutrient‑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.

Explore the oil

Sensory Profile & Character

Start with the sensory profile, then explore what each characteristic means for your choice.

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, which have antioxidant properties.
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 compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
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
Health & 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
Evidence over time

Release History

1 releases
2025 Verified
Harvest Type
Early Harvest
Varieties
Koroneiki
Phenols
551 mg/kg ♥
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
Meets EU health claim threshold (>250mg/kg).
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.
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