Most of us have a bottle of olive oil in the pantry and almost no idea whether it's actually good. Today I'm sitting down with Dino Pierrakos of Laconiko, a fourth-generation olive oil producer from Sparta, Greece, to talk about what separates a real extra virgin olive oil from the stuff sitting on most grocery store shelves.
We get into why harvest timing matters more than the expiration date on the label, what "monocultivar" actually means and why it's worth looking for, and the difference between polyphenols and oleocanthal, the compound getting real attention from researchers for its anti-inflammatory potential. Dino also walks through one of the most persistent myths in the wellness space: that cooking with olive oil destroys its benefits. The research tells a more nuanced story, and we break down what actually happens to olive oil at high heat.
If you've ever stood in the olive oil aisle wondering what you're supposed to be looking for, this episode will change how you shop for good.
Right now you can grab 10% off at Laconiko with the code "wellnstrong10"
This episode is proudly sponsored by Spry Gum, my go-to gum for fresh breath and supporting a healthy smile. Spry is sugar-free and sweetened with xylitol, which makes it a simple, tooth-friendly addition to my daily oral-care routine.
This episode is proudly sponsored by: Sizzlefish
Let’s talk about fueling your body with the best nature has to offer. If you’re looking for premium, sustainable seafood delivered straight to your door, you need to check out Sizzlefish! Head to sizzlefish.com and use my code “wellnstrong” at checkout for an exclusive discount on your first order. Trust me, you’re going to taste the difference with Sizzlefish!
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