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Laconia Olive Oil

Laconia Olive Oil

Finally! A Greek olive oil on our shelves!

In truth, we have a Greek olive oil back on our shelves.

It's been years since we carried an estate olive oil from Greece because they have been surprisingly hard to find. Trust me. I've been in the food finding game for two decades and Greek estate oil has become my culinary sasquatch: I believe it's out there...I've heard rumors about it being out there...and I swear I might have caught a glimpse of one, but I've always come up empty handed. 

Until today. 

This extra virgin olive oil comes from the southern end of the southern island of Peloponnese peninsula, from the village of Vatika in the Laconia region. It’s made by pressing a very special olive that only grows in the area called Athinolia. All the olives are hand-picked and rushed to the press within six to eight hours. It’s a grassy, fresh tasting, complex oil that brings the sun-baked flavor of southern Greece to your table.

You’d expect after such a long search I’d have more floral, exuberant, excited things to say about the oil, but don’t let my content manner fool you: it’s incredibly fulfilling to finally find something you’ve been searching for. It feels like coming home after a long journey. This is the oil I’ve been hoping for.

Extra virgin olive oil
Athinolia olives
Smooth and assertive flavors

Laconia Olive Oil

O-LAC 500 ml
Original Price Current Price $39
Ships for flat rate

More to learn

Illustration of an olive oil bottle

How to store olive oil

As a very flexible rule, extra virgin olive oil can be stored for about a year. Keep it in a relatively cool, dark place. Heat and light are enemies, so stay away from window sills and stove sides. There’s no need to refrigerate, in fact, we recommend you avoid it.

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Illustration of a person with a basket of freshly picked olives balanced on their shoulder.

How do you know your olive oil is the real deal?

Every couple years it seems a big news story breaks about the dangers of adulterated extra virgin olive oil. The oils in these stories invariably from producers who are blending olives from many sources. They’re mixing less expensive oils in, ones that are possibly not from the region they say they are, possibly not extra […]

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