Laconiko Outperforms Once Again

Some of the speakers at Laconiko facility

First Annual Client Training Sets the Bar High

I attended an event organized by the LACONIKO Brand based in Manassas Virginia. This event was put together their wholesale accounts in order to educate them more deeply about high phenolic olive oils, balsamic vinegars and introduce them to a Spanish olive oil producer who they represent exclusively in the USA.

But most important of all be in the same space sharing meals prepared before their eyes and listen to presentations by world leading experts in High Phenolic EVOO and Balsamic Vinegars. In addition they had the chance meet other wholesalers and exchange ideas and strategies.

The list of speakers at the top of the olive oil research and marketing world was breathtaking: Dr. Prokopios Magiatis (Univ. Of Athens) Dr. Eleni Melliou (World Olive Center for Health) Dr. Simon Poole MD (The Real Mediterranean Diet) Lucia and Alberto from the Tropicual brand in Spain, Diamantis and Dinos Pierrakos, Emily Lycopolos (Chef, Author, Educator, Olive Oil Sommelier) Gary Paton (from Acetomodena from Italy). Athan offered his own very personal testimonial about high phenolic EVOO and the way it has helped him manage metastatic prostate cancer for the last 7 years.

Athan in the 2,700 year old olive tree in Aigina Greece

I wrote a glowing article last July 2024, about my experience at the opening of the new facility of Laconiko located in Manassas Virginia. I was impressed then! Now I am overwhelmed by their determination to ensure high phenolic EVOOs are properly described and presented.

Laconiko olive grove. At the end of the row of olive trees is the beach

I have been a promoter of high phenolic EVOO for health and wellness since 2011. High Phenolic EVOO is a new category of EVOO and it requires a great deal of care all along the supply line. It was refreshing to meet a family run business that outperforms all others in every respect of the olive oil production, bottling and distribution.

Diamantis and Dino Pierrakos have achieved what every other olive oil company that produces and markets high phenolic EVOO has failed to achieve to this extent.

While their main business is premium EVOO for gastronomy and flavoured vinegars, they have also established themselves as leaders in the high phenolic category that is rapidly increasing in popularity.

Their ZOI Ultra Premium made from Kalamon olives has won Gold Medal at NYIOOC for two consecutive years. This is the first time an EVOO produced from the Kalamon olive had gained such acceptance and respect in the world of gastronomy and taste.

They accomplished this feat by meticulously improving their facilities and methods of olive grove management, timing the harvest time perfectly, taking the fruit same day within hours to the olive mill. Then comes the painstakingly slow filtering to remove any impurities or minute pieces of the olive fruit. It is then shipped to America to be bottled on demand.

The reason for the higher price is the higher cost of producing, storing, bottling and shipping. The enemies of high phenolic EVOO are: Temperature, Oxygen, Light and Time. Olive oil is closer to a juice and not a seed oil such as corn oil, or canola oil. Temperature between 12 – 15°C is ideal for storage. The temperature of 15°C is ideal to maintain the quality of the concentration of the polyphenols without being too low to the point when oil thickens.

Clients seeking out high phenolic EVOOs to manage their ill health or to maintain their good health deserve to get exactly what they pay for and nothing less. High Phenolic EVOO has entered the wellness business and therefore a higher standard of transparency and quality control is necessary to ensure the highest potency is delivered to the clients hands.

Laconiko ZOI Ultras Premium High Phenolic EVOO 2025

As a famous person once said: “if you think staying healthy is expensive try illness”

List of Speakers:

Dr. Prokopios Magiatis from Univ. Of Athens described very eloquently 20 years of experimental and clinical trials on the health benefits of high phenolic EVOO.

Dan Flynn founder of the Olive Center at UC Davies explained why olive tree, the fruit, the oil, quality standards and why quality costs more.

Dr. Simon Poole was a practicing physician until his books on the Mediterranean diet began taking up more of his time. Simon has been prescribing good quality olive oil to his patients for years.

Lucia and Albert are a couple who produce award winning organic EVOO from the Picual variety. Their enthusiasm and charm was infectious. Laconiko represents their TROPICUAL brand in the USA. Tnjnhhey had their olive oil analyzed for phenolic concentrations and realized it is indeed very high phenolic as well and being a gastronomic delight.

Diamantis and Dino Pierrakos described the process the have implemented in order to ensure the quality of their EVOO is maintained until consumption. Their philosophy is ingrained in their character. Diamasntis described it when I first met him and I have also witnessed him and his brother apply it in their business. “When we learn something new about olive oil quality, production or maintenance they must implement it as soon as possible.”

They offered the perfect example of how they do it. When they first began submitting their olive oil and winning medals at NYIOOC, they noticed the room where all the olive oils were stored was at 15°C. Then they implemented 15°C in their own facility wherever olive oil is stored or bottled.

Emily Lycopoulos Olive oIl sommelier, Cookbook author and chef Emily cooked all the meals for the guests. Needless to say they were absolutely delicious. Emily also conducted some very interesting tasting of olive oils. How the taste changes when paired with an assortment of foods.

Dr. Eleni Melliou from Univ of Athens spoke about her work with the World Olive Center for Health in Athens. They support financially olive oil research with monies stemming for analyzing olive oils. They give scholarships and support olive oil research efforts.

Gary Paton Is the Partner and Export manager for Acetomodena – Laconiko’s exclusive Artisanal Balsamic producer that maintains traditional methods and the highest quality. Gary a scotsman married to an Italian woman, moved to Italy and the rest is history as they say.

Athan Gadanidis My journey to get here was a bit different than everyone else’s. I did not gain any knowledge about olive oil from higher education studies. I was not raised on an olive grove. And yet I knew about the health claim for high phenolic EVOO before it was accepted. I knew about it from my grandmother. She used this type of olive oil as a medicine. In fact when I was 3-9 years old this was our medicine in the village. There was no pharmacy at every corner back then. From stopping the pain of a toothache, to helping bruises heal faster, and cuts.

My message to all the producers, marketers, retailers and customers, is this high phenolic EVOO is not a fad born out of pop culture’s need for constant reinvention of ones self. High PhenolIc EVOO represents the best our collective history has to offer.

HEALTH and great TASTE

I am very excited to see this type of event combining tastings, meal preparation, scientists explaining the health benefits based on the latest research, and the creation of a prototype model for high phenolic EVOOs. This is hugely important for an industry that is less the 12 years old and is seeing explosive growth.

The bar must be set high by the olive growers themselves because they know together with the scientists the best way to produce and deliver a high potency High Phenolic EVOO.

The pride felt by the Pierrakos bros is well deserved. This is the first of many events planned at the Laconiko retail facility for the public, businesses, and clients. Catering and cooking classes will also be offered, and the space will be made available for private events as well.

A family run business in a state-of-the-art facility with a global reach.

Last year in March and October I wrote 2 Articles about my experience with Laconiko

https://medium.com/@athan/aristoleo-a-high-phenolic-celebration-51d8349510c2

https://medium.com/@athan/olive-oil-made-to-measure-d3fdcbd2085c