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A New Generation leads Laconiko to Excellence

Diamantis and Dino Pierrakos reinventing how love, passion, commitment, traditions, and values can be reflected in the quality of their olive oil. Much more than an olive oil brand, Laconiko symbolizes generational aspiration, parental sacrifice, time-honored tradition, hopes, dreams, love, passion, community, connection, integrity and the soul of a family that believes in its product and each other.


This is not an olive oil story! This is a story about love, sacrifice, commitment and passion!

The Laconiko estate is in the ideal location, due to climatic weather conditions, consisting of 9 months of summer with intense sunshine, drought and the cool Mediterranean ocean breeze. On these sandy soils where our 5,000 Koroneiki varietal olive trees are grown amongst citrus fruit trees, with the extended periods of sunshine and fresh clean ocean air, is where we make our world recognized Laconiko Extra Virgin Olive Oil that we now offer.  

Laconiko olive oil is an extra-virgin olive oil produced by two brothers, Dino and Diamantis Pierrakos, 4th generation olive oil producers. Dino and Diamantis are continuing the family tradition, upholding the values passed down by their father, Vasilios Pierrakos, and mastering the techniques required to produce one of the most acclaimed olive oils in the world. An authentically fresh extra-virgin olive oil that truly reflects their love, honesty, passion, dedication, hard work and commitment to the environment and our health.

Our Koroneiki olive variety has been recognized internationally for its high polyphenol content. Polyphenols (phenolic compounds) are natural antioxidants. Scientific studies have shown that some of the phenolic compounds in extra virgin olive oil are likely to offer protection against coronary artery disease, cancer, and neurodegenerative diseases, as well as having antimicrobial and antiviral effects.

Our olives are always harvested early, starting in October. We handpick the young green unripe fruit, place it in bins rather than bags to protect its quality, and extract the oil at a low temperature (often called “cold pressing”) less than 4 hours after picking. Our careful harvest and transportation, immediately followed by our unusually prompt oil production, make our extra virgin olive oil greener and higher in antioxidants, maximizing the high polyphenol content—so that it offers more health benefits and flavor. We immediately store our olive oil in tanks at a constant 58 degrees Fahrenheit all year long, which further prolongs its freshness and longer shelf life.

This level of care enables us to maintain our high quality standard as we produce our single estate, single source, single varietal Protected Designation of Origin (PDO) extra virgin olive oil (EVOO). Laconiko EVOO has an acidity level that is consistently 8x lower and peroxide values up to 10x lower than required by the standards for extra virgin olive oils. Not to mention 8x-16x times more polyphenols (antioxidants) than the standard grade olive oil available in supermarkets. This means more health benefits and a longer shelf life, with its fresh flavor maintained longer.