Our producers
and artisans
Pamako
Pamako is a Cretan producer of organic extra virgin olive oil located in the Chania region. Pamako stands out for its use of the Tsounati variety and its early harvest, which results in an oil naturally rich in polyphenols, with an intense, structured profile.
A mountain olive grove in Crete
Pamako is located in a mountainous area of western Crete.
This terroir, combined with altitude and climate, has a direct influence on the quality of the olives.
Natural conditions favor slow ripening and a higher concentration of aromatic compounds.
Tsounati, a rare and ancient variety
Unlike the widespread Koroneiki, Pamako works with Tsounati, an ancient variety typical of Crete.
It is distinguished by :
– intense fruitiness
– a more complex structure
– a high concentration of phenolic compounds
Pamako values this variety for its unique character and quality potential.
Certified organic oil
Pamako produces organically grown olive oil.
The olive groves are cultivated without chemical inputs, respecting the environment and the soil.
This approach preserves fruit quality and local biodiversity.
Early harvesting and high polyphenol content
The olives are picked before they are fully ripe.
This choice reduces yield but greatly increases polyphenol concentration.
Polyphenols are natural antioxidants associated with cell protection against oxidative stress.
Pamako is renowned for producing oils of particularly high quality.
A powerful, expressive oil
Pamako offers an intense oil:
– marked green fruity
– clean bitterness
– pronounced spiciness in the throat
This structure makes it a tasting oil, intended to be used raw to reveal its full complexity.
Frequently asked questions about Pamako
What is Pamako and why is the oil different?
Pamako is a Cretan organic olive oil from the Tsounati variety, renowned for its high polyphenol concentration and intense profile.
Why is Pamako oil rich in polyphenols?
The early harvesting of olives and the mountain growing conditions favor a naturally high concentration of antioxidants.
What's special about the Tsounati variety used by Pamako?
Tsounati is an ancient Cretan variety that produces an oil with more structure and complexity than the more widespread varieties.
How to use Pamako oil in cooking?
Pamako is mainly used raw, as a finishing touch on dishes, to preserve its natural aromas and properties.
Can Pamako be eaten for its health benefits?
Yes. Its high polyphenol content makes it a sought-after oil for its antioxidant properties.
