Organic Olive Oil - Pamako Monovarietal

The new Harvest  2026/27 preorders -> 
the first bottles of the new harvest are now available for pre-order. reserve your bottles and be among the first to taste the  new harvest with delivery expected by the end of october!

100% Tsounati · Crete, Greece · GR-BIO-03 · DE-ÖKO-070

2081 mg/kg Total Phenols 0.27 Acidity 320+ International Awards 500–700m Altitude, Elyros, Crete

✓ EU Approved Health Claim

"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

Beneficial effect obtained with a daily intake of 20g. Source: EU Commission Regulation (EC) No 432/2012. Pamako's phenol content of 2081 mg/kg significantly exceeds the minimum threshold required for this claim.

Pamako is one of the highest-phenolic certified organic extra virgin olive oils independently lab-certified, harvest-dated, and traceable to a single variety grown at altitude in the ancient olive groves of Elyros, Crete. The chosen name of the brand Pamako means "medicine" in ancient Greek.

Every bottle represents a set of deliberate decisions: the Tsounati variety chosen for its natural richness in hydroxytyrosol and oleacin; the olives depitted before pressing rather than crushed whole; the use of argon gas during malaxation to eliminate oxidation; and hand-blown black Murano glass, natural cork, and potato-skin paper labels - each element considered from grove to table.

The result is an oil with exceptional phenolic stability, a complex and elegantly balanced flavour, and a level of antioxidant content that places it in a category of its own.

Certifications & Awards

GR-BIO-03 DE-ÖKO-070 EU Organic Hyper EVOO — Lodo Guide Milano 320+ International Awards

What's in the Bottle

Total Phenols	2081 mg/kg (certified 2025/26)
Key Compounds	Hydroxytyrosol, Oleacin, Oleocanthal
Variety	100% Tsounati (monovarietal)
Acidity	0.27%
Harvest	October 2026, hand-picked, green
Origin	Elyros, Crete, GR (500–700m)
Process	Depitted, cold-pressed, argon-protected
Packaging	Hand-blown black Murano glass, natural cork
Certification	GR-BIO-03 · DE-ÖKO-070 · Organic EU
Analysis	Download full 2025/26 lab report →

Health & Science

The following reflects what independent peer-reviewed research has examined in relation to high-phenolic olive oils and their key compounds. Full citations are available in the Research tab below.

Blood Lipid Protection

The EU has formally approved that olive oil polyphenols, at 20g daily, contribute to the protection of blood lipids from oxidative stress. With 2081 mg/kg phenols, Pamako far exceeds the minimum threshold for this claim.

EU Reg. 432/2012 · Covas et al. 2006 · Fitó et al. 2007

Cardiovascular Health

Oleocanthal and oleacein - present in high concentration in Pamako - have been studied in multiple clinical trials examining their role in cardiovascular health and cholesterol regulation.

Estruch et al. 2018 · Martínez-González et al. 2014

Anti-Inflammatory

Oleocanthal has been studied for its structural similarity to ibuprofen and its potential role in reducing inflammatory markers. Pamako's oleocanthal content is among the highest measured in certified organic EVOO.

Beauchamp et al. 2005 · Lucas et al. 2011

Antioxidant Activity

Hydroxytyrosol and its derivatives - the primary phenols in Tsounati - are among the most potent natural antioxidants in food science research, studied for their role in protecting cells from oxidative damage.

Fabiani et al. 2008 · Perona et al. 2006

Cognitive & Brain Health

Oleocanthal and oleacein are the subject of ongoing research into neuroprotection and cognitive health, including studies on neurodegenerative conditions and age-related cognitive decline.

Valls-Pedret et al. 2015 · Abuznait et al. 2013 · Qosa et al. 2015

Blood Pressure & Metabolic

High-phenolic olive oil has been examined in clinical Mediterranean diet trials, with associations observed between regular consumption and healthy blood pressure and metabolic markers.

Salas-Salvadó et al. 2014 · Schwingshackl et al. 2017

One harvest a year. One spoon a day — 20g covers the EU-approved daily intake.

Choose Your Bottle Important notice: The EU-approved health claim above is the only claim authorised under Regulation (EC) No 432/2012 for olive oil polyphenols. All other references to research reflect independent peer-reviewed scientific literature and do not constitute health claims about this product. Pamako is a certified food supplement and premium olive oil - it is not a medicine and is not intended to diagnose, treat, or cure any condition. Nutrition Facts Science & Research Storage & Use Nutrition Facts per 100ml

Energy	824 kcal / 3389 kJ
Fat	91.6 g
— of which saturated	15.9 g
— mono-unsaturated	65.9 g
— poly-unsaturated	9.8 g
Carbohydrates	0 g
Protein	0 g
Salt	0 g

Additive-free · Lactose-free · Plastic-free · 100% Organic · Vegan

The following peer-reviewed studies have examined the compounds found in high-phenolic extra virgin olive oil - including hydroxytyrosol, oleacin, and oleocanthal. These are independent scientific publications and do not constitute health claims about Pamako. References are provided for transparency and for customers who wish to read the underlying research.

Heart & Cardiovascular Health

Multiple randomised trials and meta-analyses have examined the relationship between high-phenolic olive oil consumption, Mediterranean diet adherence, and cardiovascular risk markers including LDL cholesterol, lipoprotein oxidation, and coronary heart disease incidence.

• Covas MI et al. (2006). The effect of polyphenols in olive oil on heart disease risk factors. Annals of Internal Medicine, 145(5):333–341.
  doi.org/10.7326/0003-4819-145-5-200609050-00006
• Fitó M et al. (2007). Effect of a traditional Mediterranean diet on lipoprotein oxidation. Archives of Internal Medicine, 167(11):1195–1203.
  doi.org/10.1001/archinte.167.11.1195
• Estruch R et al. (2018). Primary Prevention of Cardiovascular Disease with a Mediterranean Diet. New England Journal of Medicine, 378:e34.
  doi.org/10.1056/NEJMoa1800389
• Martínez-González MA et al. (2014). Olive oil consumption and risk of CHD and/or stroke. British Journal of Nutrition, 112(2):248–259.
  doi.org/10.1017/S0007114514000713
• Perona JS et al. (2006). The role of virgin olive oil components in the modulation of endothelial function. Journal of Nutritional Biochemistry, 17(7):429–445.
  doi.org/10.1016/j.jnutbio.2005.11.007
• Samieri C et al. (2011). Olive oil consumption, plasma oleic acid, and stroke incidence. Neurology, 77(5):418–425.
  doi.org/10.1212/WNL.0b013e318220abeb

Anti-Inflammatory Properties

Oleocanthal, a phenolic compound found in high concentrations in certain EVOO varieties, has been studied for its structural and functional resemblance to ibuprofen. Research has examined its role in modulating inflammatory pathways.

• Beauchamp GK et al. (2005). Ibuprofen-like activity in extra-virgin olive oil. Nature, 437(7055):45–46.
  doi.org/10.1038/437045a
• Lucas L, Russell A, Keast R. (2011). Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal. Current Pharmaceutical Design, 17(8):754–768.
  doi.org/10.2174/138161211795428911

Antioxidant & Cancer Prevention Research

Hydroxytyrosol and its derivatives have been studied for their antioxidant capacity and their potential role in cellular protection. The following studies examine these mechanisms in laboratory and clinical contexts.

• Fabiani R et al. (2008). Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil. European Journal of Cancer Prevention, 17(2):127–133.
  doi.org/10.1097/CEJ.0b013e3282f1c43e
• Menendez JA, Lupu R. (2006). Mediterranean dietary traditions for the molecular treatment of human cancer. Current Pharmaceutical Biotechnology, 7(6):495–502.
  doi.org/10.2174/138920106779116900
• Colomer R, Menéndez JA. (2006). Mediterranean diet, olive oil and cancer. Clinical and Translational Oncology, 8(1):15–21.
  doi.org/10.1007/s12094-006-0090-0

Brain Health & Neuroprotection

Oleocanthal and oleacein are the subject of growing research interest in neuroprotection. Studies have examined their role in cognitive function, age-related decline, and potential relevance to neurodegenerative conditions.

• Valls-Pedret C et al. (2015). Mediterranean Diet and Age-Related Cognitive Decline. JAMA Internal Medicine, 175(7):1094–1103.
  doi.org/10.1001/jamainternmed.2015.1668
• Abuznait AH et al. (2013). Olive-oil-derived oleocanthal enhances β-amyloid clearance. ACS Chemical Neuroscience, 4(6):973–982.
  doi.org/10.1021/cn400024q
• Qosa H et al. (2015). Extra-virgin olive oil attenuates amyloid-β and tau pathologies. Journal of Nutritional Biochemistry, 26(12):1479–1490.
  doi.org/10.1016/j.jnutbio.2015.07.022
• Sánchez-Villegas A et al. (2013). Mediterranean dietary pattern and depression. BMC Medicine, 11:208.
  doi.org/10.1186/1741-7015-11-208

Blood Pressure & Metabolic Health

Several large-scale intervention trials have examined olive oil consumption in the context of type 2 diabetes prevention, metabolic syndrome, and blood pressure regulation.

• Salas-Salvadó J et al. (2014). Reduction in the incidence of type 2 diabetes with the Mediterranean diet. Diabetes Care, 37(1):14–22.
  doi.org/10.2337/dc13-0955
• Schwingshackl L et al. (2017). Olive oil in the prevention and management of type 2 diabetes. Nutrition & Diabetes, 7(4):e262.
  doi.org/10.1038/nutd.2017.12

These references are provided for informational purposes only. They reflect independent peer-reviewed research and do not constitute health claims about Pamako olive oil. EU-authorised health claim: "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress" — Commission Regulation (EC) No 432/2012.

Storage

Store at room temperature, away from direct sunlight and heat sources. The dark Murano glass provides UV protection - no additional covering is needed. If the oil solidifies slightly in cooler temperatures, it will return to its liquid state at room temperature without any loss of quality.

Daily Use

For the EU-approved health benefit, consume 20g (approximately 2 tablespoons) daily. Pamako is best used cold or at low heat - as a finishing oil over salads, pasta, grilled vegetables, bread, or fresh cheese - to preserve its phenolic content. Avoid high-temperature frying, which reduces polyphenol levels.

Taste Profile

100% Tsounati: fresh and fruity on the nose, with a clean, rounded body and a characteristically elegant, gentle bitterness on the finish. Not sharp or aggressive - the bitterness is a marker of high oleacin content, not acidity.

Frequently Asked Questions

How much Pamako olive oil should I consume per day?

20g per day is approximately two tablespoons or one generous soup spoon. This is the daily intake at which the EU-approved health claim applies: olive oil polyphenols contribute to the protection of blood lipids from oxidative stress (EU Regulation 432/2012). Take it pure, over salad, or with bread - ideally uncooked.

What does 2081 mg/kg total phenols mean?

Phenols (polyphenols) are the natural antioxidant compounds in olive oil including hydroxytyrosol, oleacin, and oleocanthal. Most extra virgin olive oils contain roughly 100–300 mg/kg. Pamako's independently certified 2081 mg/kg for the 2025/26 harvest places it among the highest-phenolic certified organic olive oils in the world. The full lab report is available in the product description above.

Can I cook or fry with Pamako?

Pamako is best used cold or at low heat as a finishing oil over salads, pasta, grilled vegetables, bread, or fresh cheese. High-temperature frying reduces polyphenol content, so we recommend reserving it for raw use to get the full benefit of its phenolic content.

How should I store the bottle?

At room temperature, away from direct sunlight and heat sources. The dark hand-blown Murano glass already provides UV protection. If the oil slightly solidifies in cooler temperatures, it returns to liquid at room temperature with no loss of quality.

What does Pamako Monovarietal taste like?

100% Tsounati variety: fresh and fruity on the nose, a clean rounded body, and an elegant, gentle bitterness on the finish. The bitterness is a marker of high oleacin content - not acidity, which is exceptionally low at 0.27%.

Is Pamako a medicine?

No. Pamako is a certified organic extra virgin olive oil and the first EVOO certified as a food supplement. The name means "medicine" in ancient Greek, reflecting its heritage - but it is not a medicine and is not intended to diagnose, treat, or cure any condition. The only authorised health claim is the EU polyphenol claim under Regulation (EC) No 432/2012.

Is Pamako certified organic?

Yes, certified organic under GR-BIO-03 (Greece) EU Organic. It is additive-free, lactose-free, plastic-free, and vegan, with full traceability to a single variety and harvest (October 2026/27, Elyros, Crete).

Harvest 2026/27 

Hand-picked in autumn, cold-pressed the same day.

Limited edition!

Choose Your Bottle ✓ EU Organic certifies ✓ shipping end of october ✓ Free DE Shipping From €45 ✓ legal guarantee