“Pamako” is an unusual name for olive oil, but it was chosen for a good reason. Coming from Linear B, the oldest written language in Europe, the word means “Medicine.” Because Pamako is a very high phenolic extra virgin olive oil—making it one of the world’s healthiest olive oils—its name makes sense. Pamako is rich in polyphenols, natural compounds known for their antioxidant activity and many other potential health benefits.
HEALTH BENEFITS OF PAMAKO, THANKS TO ITS HIGH POLYPHENOL CONTENT
The levels of the phenols oleocanthal and oleacein in Pamako organic extra virgin olive oil (EVOO) are higher than the average values found in international university studies. Research has led many scientists to believe oleocanthal and oleacein to be
A chemical analysis by Dr. Prokopios Magiatis of the University of Athens and the World Olive Center for Health shows that Pamako Monovarietal EVOO from the 2019 olive harvest contains more than seven times the amount of the specific phenolic compounds required to make Pamako eligible for a health claim according to European Regulation 432/2012. Those compounds are hydroxytyrosol, tyrosol, and their derivatives, which include oleocanthal and oleacein.
That means daily consumption of 20 g of Pamako protects blood lipids from oxidative stress, which implies that it helps reduce the risk of diseases such as
ONE OF THE TOP GREEK AWARD WINNERS
The winner of dozens of awards at a number of prestigious international competitions, Pamako has gained worldwide fame for its
elegant, protective glass bottle
fresh, fruity aroma with strong spicy elements and a slightly bitter taste
Pamako’s bottle is black to protect the EVOO from the sunlight that could harm it. It is sealed with a cap made of cork with a wooden finish, and no plastic to interact with the oil.
THE ORIGINS OF THIS HEALTHY TREASURE
This painstakingly produced, carefully stored, and lovingly packaged EVOO comes from olive trees that are hundreds of years old. Pamako’s olives grow in the area of Selino in the southwestern part of the Greek island of Crete. There, a perfect microclimate for olive growing has enabled the less-known Tsounati olives to thrive since the Minoan era.