Laconiko Partners with Researcher Mary Flynn to Combat Olive Oil Misinformation

Laconiko, a producer of award-winning single-origin extra virgin olive oil, has announced a new educational collaboration with Mary Flynn, PhD, RD, a leading researcher and educator on the health benefits of extra virgin olive oil. The partnership reflects Laconiko's commitment to advancing accurate, science-based consumer education about olive oil, with a particular focus on high-polyphenol extra virgin olive oil.

As consumer interest in extra virgin olive oil and healthy eating continues to grow, Laconiko is investing in science-based consumer education to help close the gap between emerging research and what consumers understand about olive oil, polyphenols and health. “We're seeing more consumers take an interest in how to select a high-quality olive oil that can offer health benefits,” said Laconiko founder/producer Diamantis Pierrakos. “But as interest grows, so does the misinformation. We want to help connect consumers with the research and the researchers who are doing the work, so they can make more informed decisions.”

Mary Flynn, an Associate Professor of Medicine at Brown University, has spent decades researching the relationship between extra virgin olive oil, nutrition and health. Her research and expertise make her a leading voice in helping consumers understand what the science says about high-polyphenol extra virgin olive oil and its potential role in a healthy diet. She is co-author of the books LOW-FAT LIES, high fat frauds and the healthiest diet in the world (Lifeline Press, 1999) and A Pink Ribbon Diet (Da Capo Press, October 2010), which is a weight loss program and cookbook for women who have had breast cancer based on her research of the plant-based, olive oil diet that she has developed.

The collaboration launches with a free educational webinar, “Discover the Health Benefits of Olive Oil with Mary Flynn, PhD, RD,” on Thursday, August 27, at 5 p.m. Eastern. The webinar will be available to consumers through YouTube. A recording of the event will be available on YouTube for those unable to view the live webinar. During the webinar, Flynn will discuss the science behind the health benefits associated with premium extra virgin olive oil, what polyphenols are and why they matter, how much extra virgin olive oil to consume as part of a healthy diet, and practical and delicious ways to incorporate extra virgin olive oil into everyday meals.

“I'm excited to share what decades of research have taught us about extra virgin olive oil and its role in a healthy diet,” shares Mary Flynn. “My hope is that participants come away with a better understanding of the science, along with simple and delicious ways to incorporate more olive oil into their everyday meals.”

The webinar is the first in an ongoing educational initiative between Laconiko and Flynn. As part of the collaboration, Flynn will also contribute educational articles and insights for the Laconiko website covering olive oil, nutrition, healthy eating and healthy aging. To learn more about Laconiko's educational initiative and upcoming articles featuring Mary Flynn, PhD, RD, visit Laconiko's blog.

This partnership comes at a time when consumers are increasingly seeking out healthy foods, but are often confronted with conflicting information. By providing direct access to a respected researcher, Laconiko aims to empower consumers with reliable knowledge, potentially influencing purchasing decisions and dietary habits. The focus on high-polyphenol olive oil is significant, as polyphenols are antioxidants linked to various health benefits, including reduced inflammation and heart disease risk. This educational initiative could set a new standard for transparency and science-based marketing in the olive oil industry, encouraging other producers to follow suit.

For Texas consumers, who are part of a growing market for premium olive oils, this collaboration offers an opportunity to learn directly from an expert and make more informed choices about the oils they use in their kitchens. As the demand for healthy, high-quality products rises, such educational efforts are likely to have a lasting impact on the industry and public health.