Aristoleo Certification Protocol
Compliance
Showcasing ProducersDedicated to Crafting HP EVOO
Producers who follow rigorous procedures
Quality
Setting a StandardEstablish a Standard of Excellence
To ensure end users can make informed choices.
Education
Public AwarenessHealth Benefits and Latest Research
Helping end users make informed choices.
Verification
Consumer AssuranceTransparency and Traceability
Provides confidence in the quality, health benefits, and authenticity of the HP EVOO
Aristoleo Certification is a Free designation offered to High Phenolic EVOO producers who have received an Aristoleo Award which qualified them according to the phenolic profile as per the qNMR analysis and for organoleptic analysis for no defects.
Aristoleo Certified is a prestigious designation awarded to producers of High Phenolic Extra Virgin Olive Oil (HP EVOO) who meet rigorous standards of quality and demonstrate a commitment to preserving the health-promoting properties of this exceptional product.
Established in 2016 as an extension of the annual Aristoleo Awards, this certification program recognizes excellence in HP EVOO production, ensuring consumers have access to olive oil with superior quality and health benefits.
The foundation of the Aristoleo Certified program lies in the scientific recognition of the health benefits associated with specific phenolic compounds found in olive oil. In 2012, the European Food Safety Agency (EFSA) confirmed the positive impact of hydroxytyrosol, tyrosol, and oleuropein complex derivatives on human health. This landmark decision led to the EU labelling regulation 432/2012, which allows health claims related to these “active polar phenols” in olive oil
Certification Criteria
LACONIKO
LACONIKO Triple Crown!
LACONIKO Olio Nuovo was the first olive oil to meet the stringent criteria of Aristoleo Certification. Since then all three Laconiko brands are certified. LACONIKO ZOI, OLIO NUOVO, LACONIKO ESTATE EVOO. Each has the distinction of winning awards for both taste and health beneficial phenols.
Laconiko ensures freshness and integrity of the phenolic content by shipping all their HP EVOO to the USA. They are bottling on demand and maintaining consistent temperature control between 54-59°F – just like fine red wine.
“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.
ZOI is made from a specially selected, early harvest of Kalamon variety olives, known for very high phenolic concentration – in particular the phenolic compounds oleocanthal and oleacein.
Oleocanthal is the most rigorously tested phenolic compound in clinical research, both in laboratory and human trials. See research: https://aristoleo.com/
How rare is this? Last year, World Olive Center for Health in Athens analyzed 1000s of samples sent by olive growers who produce early harvest olive oils.
Only 51 olive growers produced over 1,250 mg/kg of polyphenols. ZOI measures 1870 mg/kg of polyphenols with 1496 mg/kg of oleocanthal. Less than a handful of olive growers produced olive oil that contained over 1496 oleocanthal.
ZOI is very rare indeed.
For ZOI, Dino was in the grove in September 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.
BUY NOW ZOI LACONIKO OLIO NUOVO, LACONIKO ESTATE
LACONIKO “ZOI” Phenolic Content Highlights
Oleocanthal = 1496 mg per kg
Oleacein = 247 mg per kg
Oleocanthal + Oleacein = 1743 mg per kg
Ligstroside Aglycone (monoaldehyde form) = 76 mg per kg
Oleuropein Aglycone (monoaldehyde form) = 29 mg per kg
Ligstroside Aglycone (dialdehyde form) = >5 mg per kg
Oleuropein Aglycone (dialdehyde form) = >5 mg per kg
Free Tyrosol 22 mg per kg
Total Tyrosol Derivatives = 1594 mg per kg
Total Hydroxytyrosol Derivatives = 276 mg per kg
Total Phenolic compounds per kg = 1870 mg pr kg
OLIO NUOVO by LACONIKO Phenolic Content Highlights
Oleocanthal = 503 mg per kg
Oleacein = 153 mg per kg
Oleocanthal + Oleacein = 855 mg per kg
Ligstroside Aglycone (monoaldehyde form) = 35 mg per kg
Oleuropein Aglycone (monoaldehyde form) = 36 mg per kg
Ligstroside Aglycone (dialdehyde form) = 88 mg per kg
Oleuropein Aglycone (dialdehyde form) = 36 mg per kg
Free Tyrosol 26 mg per kg
Total Tyrosol Derivatives = 652 mg per kg
Total Hydroxytyrosol Derivatives = 225 mg per kg
Total Phenolic compounds per kg = 877 mg pr kg
LACONIKO ESTATE EVOO Phenolic Content Highlights
Oleocanthal = 227 mg per kg
Oleacein = 101 mg per kg
Oleocanthal + Oleacein = 329 mg per kg
Ligstroside Aglycone (monoaldehyde form) = 30 mg per kg
Oleuropein Aglycone (monoaldehyde form) = 44 mg per kg
Ligstroside Aglycone (dialdehyde form) = 69 mg per kg
Oleuropein Aglycone (dialdehyde form) = 48 mg per kg
Free Tyrosol 18 mg per kg
Total Tyrosol Derivatives = 345 mg per kg
Total Hydroxytyrosol Derivatives = 193 mg per kg
Total Phenolic compounds per kg = 538 mg pr kg
Certification Criteria for LACONIKO
Olive Grove Management
1. Employs regenerative farming methods transitioning to fully Organic.
Harvesting Practices
1. Optimizes harvest timing to preserve phenolic content.
2. Utilizes appropriate harvesting techniques to minimize damage to olives.
Milling Process
1. Employs climate-controlled facilities to maintain optimal temperatures.
2. Employs efficient milling processes to minimize the time between harvest and processing.
3. Optimizes olive mill settings to preserve phenolic compounds.
Storage Conditions
1. Maintains optimal storage temperatures (12.5 – 15°C or 54 – 59°F).
2. Uses approved storage containers (e.g., stainless steel) to protect phenolic content.
Bottling & Packaging
1. Selects appropriate bottle types (e.g., dark glass) to minimize light exposure.
2. Uses packaging materials and methods that prevent oxidation and preserve quality.
Quality Control
1. Implements regular testing of phenolic content using approved methods.
2. Maintains traceability measures to track olives from grove to bottle.
Sustainability Practices
1. Demonstrates environmental responsibility in production methods (e.g., water conservation, waste reduction).
Social Responsibility
1. Adheres to fair labor practices, providing safe working conditions, and promoting fair wages.
2. Engages with the local community through educational programs or support initiatives.
Consumer Education
1. Provides transparent labelling that clearly indicates phenolic content and health benefits.
2. Endeavors to educate consumers about the importance of high phenolic content in EVOO.
