Technical analysis of Pathos olive oil
Discover a complete, technical, rigorous and visual study of the technical analysis of Pathos olive oil.
Table of contents
Technical analysis of Pathos olive oil - Crete
From the slopes of Mount Psiloritis, Crete, emerges an oil with character: Pathos, a Koroneiki single-varietal extra-virgin oil from an early harvest under rigorous organic conditions. Cold-pressed from the first phase of ripening, at less than 24°C, then filtered and preserved in opaque white bottles, it offers a complex sensory profile – fruity, bitter, spicy – confirmed by NMR analyses that attest to its ultra-low acidity and exceptional polyphenol content, enabling it to benefit from the European Union’s âHealth Claimâ label (regulation 432/2012). . Awarded several prizes – NYIOOC 2022 and 2023 (gold), Dubai Early Harvest, Berlin 2021, Pancretan 2022, Athena 2022, BIOL Italy 2025 (gold) – and ranked 28th best oil in the world (2nd in Greece) in 2023, Pathos has established itself as a top-of-the-range benchmark (see attached PDF for full reports).
Terroir, variety & farming practices: the soul of Pathos
At the foot of Mount Psiloritis, the Pathos olive grove lies on limestone soil in the Kavalaria (Malevizi) region, bathed in cool winds and generous sunshine. This mountain microclimate gives the Koroneiki variety, used in monoculture, a rich, balanced aromatic profile, particularly appreciated by connoisseurs. .
Production is certified organic and based on artisanal methods supported by ecology: the plots are modest in size, the soil is tended without chemical fertilizers, and only healthy olives are harvested. This approach encourages the preservation of the terroir, ensures the quality of the fruit, and guarantees an oil produced in an agriculture that respects nature. .
Harvesting & extraction: mastering optimal conditions
Pathos ‘ exceptional quality begins at harvest time: Koroneiki olives are hand-picked at the very beginning of October, when ripening is still at an early stage. This early harvest guarantees a fruit rich in polyphenols, with herbaceous aromas and controlled strength. . Each day, the fruit is quickly transported to the mill in the morning, where cold pressing begins at below 24°C, a strict threshold to preserve antioxidants and volatile compounds.
The process generally takes less than six hours: hand-sorting of the fruit, modern continuous extraction, then immediate filtration to remove impurities and excess water. The oil is then stored in stainless steel tanks protected from air and light, before being bottled in opaque white glass bottles to prevent oxidation and guarantee consistent quality. . This extreme care at every stage – harvesting, pressing temperature, filtration, packaging – is the key to a clear organoleptic profile, high stability, and a strong asset in the face of the most demanding buyers.
Organoleptic profile: the refined expression of Pathos
Upon opening, Pathos delivers a sensory profile of rare elegance, a faithful reflection of its early-harvest cultivation. Sensory analysis by expert panels reveals harmonious fruitiness, moderate bitterness and balanced spiciness – the hallmarks of oils with a high polyphenol content. . Tasters describe an aromatic palette offreshly cut grass,artichoke,green almond anda touch of bell pepper, giving the oil a subtly enriched vegetal intensity. This combination of fresh aromas and well-balanced taste makes it a winner at gourmet tables and professional assessments alike.
Polyphenols, acidity & health claims: the bioactive power of Pathos
Pathos oil is distinguished by an exceptionally low acidity of 0.19%, indicating maximum quality with minimal oxidation and controlled pressing. Its analysis via NMR spectroscopy attests a total polyphenol concentration of 891 mg/kg, well above the requirements of European regulation 432/2012 to qualify for the EU âHealth Claimâ label (minimum requirement: 250 mg/kg).
This content is divided between compounds with recognized effects: oleocanthal and oleacein total 261 mg/kg, underlining its powerful anti-inflammatory profile. In addition, high levels of hydroxytyrosol derivatives provide further antioxidant support, contributing to blood lipid protection and cardiovascular health, as highlighted in various clinical studies.
From a sensory standpoint, this bioactive richness translates into sustained fruitiness, elegant bitterness suggesting a subtle marriage of oleuropein and oleocanthal, and a long, peppery finish, equivalent to the slight ibuprofen effect recognized by professional tasters.
For demanding buyers – restaurateurs, delicatessens, importers – these data represent a decisive asset: they offer a tangible health guarantee, measurable transparency via the NMR reports provided in PDF, and a powerful means of marketing valorization thanks to the EU claim. This level of scientific detail inspires confidence, reinforces the credibility of an ultra-premium product, and forms the basis for high-end communication targeting the most demanding markets.
Squalene & pigments: robustness and natural virtues
Pathos‘ little-known but essential assets include high levels of squalene and pigments (chlorophylls, carotenoids), although the PDF reports don’t provide exact figures. Several sources point out that early-harvest oils rich in polyphenols, such as Pathos, are also naturally loaded with squalene – a major antioxidant plant triterpene – and color components that help protect against oxidation and enhance product stability. .
In addition, Pathos is distinguished by a notable content of oleocanthal and oleacein, two highly valued phenolic compounds, with a total of 261 mg/kg measured by NMR – a significant amount attesting to a powerful bioactive profile, notably in terms of anti-inflammation and blood lipid protection. Although these values do not directly concern squalene, they do underline the producer’s qualitative investment in scientifically validated beneficial compounds.
The increased presence of chlorophylls and carotenoids manifests itself in the oil’s intense green hue and distinct vegetal aroma signature – an indicator of freshness and controlled pressing, with little exposure to light and oxygen. This natural alchemy, combined with early cultivation, ensures a balanced, structured oil with prolonged stability, both in sensory and nutritional terms.
Its natural ingredients – squalene, pigments, polyphenols – together play a dual role: preserving the oil against oxidation and creating strong marketing potential (intense color, proven health benefits). To go one step further, we can integrate a specific NMR report quantifying squalene and pigments as soon as it becomes available.
Awards & distinctions: recognition for genuine excellence
Pathos oil has established itself as a global benchmark thanks to an impressive international track record, attesting to its exceptional quality. It won the gold medal at the NYIOOC in 2022 and 2023, the most prestigious international competition dedicated to olive oil. . These distinctions continued with prizes in other major competitions: Dubai Early Harvest, Berlin 2021, Pancretan 2022 and Athena 2022, as well as Gold BIOL Italy 2025..
Thanks to these medals, Pathos has reached 28áľ rank worldwide and 2áľ in Greece in 2023, proof of its ability to compete with the best oils globally. These distinctions confirm the consistency of its production: a mastered organoleptic profile, a certified polyphenol content (as shown by NMR analysis), ultra-low acidity and a rigorous manufacturing method.
It’s this convergence of scientific rigor, mastery of the process and international recognition that makes Pathos a highly reliable product: specialist bloggers, journalists and competition judges alike make it an example of transparency. This level of recognition not only guarantees quality, but also becomes a marketing asset used by importers to support their offer to demanding customers.
Why do these analyses clearly reassure buyers and importers?
In a global market where fraud and confusion are still commonplace, professional players – importers, distributors, restaurateurs – are increasingly vigilant. Total traceability and in-depth technical analyses such as those carried out for Pathos have become an essential guarantee of customer confidence and a solid position on international markets.
A UN study reminds us that food traceability has become an indispensable standard for exports, particularly to the European Union, and is a sine qua non for maintaining market share. Similarly, organizations such as the North American Olive Oil Association (NAOOA) are stepping up their requirements: quality labels, regular checks and strict compliance with international standards, to guarantee that the oil really does correspond to its origin and category.
Faced with these challenges, Pathos’ NMR reports, available in PDF format, provide irrefutable proof: declared acidity, polyphenol concentration, squalene content, cultivar origin and anti-fraud control. This enables importers to meet regulatory requirements (IOC, NAOOA, CFIA, DGCCRF) and to reassure consumers – all the more so as controls still show over 30% of cases of mislabeling in extra-virgin oils on the market. .
Finally, research shows that consumers appreciate and are willing to pay more for oils that are labeled, organic, transparent and traceable – a strong marketing asset that Pathos enhances with available technical information.
Gastronomic use: the alchemy of flavours
Pathos oil reveals its full potential in cooking thanks to its exceptional aromatic balance. Its harmonious fruitiness, combined with moderate bitterness and delicate spiciness, makes it the ideal ingredient for salads, vegetable or fish carpaccios, as well as hot dishes such as roasted vegetables, pasta or grilled meats. Chefs particularly appreciate its notes offresh herbs, artichokes and green almonds, which add a vegetal, slightly spicy touch without overpowering the raw flavors. . Pathos also serves elegantly as a finishing touch or on simple desserts (vanilla ice cream, fruit salad), where its velvety texture and contrasting aromas reveal all the richness of the dish. Its low acidity (<0.20%) makes for an excellent emulsion, perfect for creamy vinaigrettes.
Biodiversity & ecosystem: a living olive grove
Pathos’ integral ecological approach turns this olive grove into a veritable living ecosystem: leguminous crops, wild grasses, companion plants and insects cohabit harmoniously under the olive trees – a contrast to industrial farms. The plots, located in the heart of the Psiloritis massif, benefit from limestone soil, a diverse wildlife population and favorable microclimates, favoring agronomic resilience and soil health. . Imagine capers, wild asparagus and beneficial microfauna rooted around every tree: this living fabric contributes to taste and nutritional quality, while reinforcing the sustainability of the farm and the preservation of local biodiversity.
Frequently asked questions
Why are olive oils often sold in opaque white bottles?
Opaque bottles (white or pewter) protect the oil from light, the main cause of oxidation. For a high-value oil like Pathos, packaging in this way preserves aromas, polyphenols and stability over time, unlike transparent containers, which accelerate degradation. .
Is the Koroneiki variety healthier than other varieties?
Koroneiki is naturally rich in polyphenols (such as oleocanthal and hydroxytyrosol), more so than most other varieties. It offers superior cardiac, anti-inflammatory and antioxidant benefits, precisely because this cultivar concentrates these bioactive compounds, and this richness is scientifically confirmed (over 500 mg/kg in general, Pathos reaches 891 mg/kg).
What's the difference between polyphenols and acidity?
Acidity (0.19%) indicates mechanical quality and post-pressing treatment (the lower, the better).
Polyphenols (891 mg/kg) refer to protective nutrients and organoleptic complexity.
Together, these two data – scientifically measured via NMR – testify to the production care and nutritional value that distinguish Pathos in a market where only certain oils reach a threshold of excellence.
Is Pathos suitable for everyday cooking?
Yes, its combination of antioxidant stability and high smoking power makes it an excellent option for cooking over medium heat (120-180°C). It retains most of its polyphenols during cooking, enhances flavors without producing toxic compounds, and remains ideal for vinaigrettes, stir-fries or mild reductions. .
How do you know if an oil is really from Koroneiki and of Cretan origin?
Look for clear indications on the label: mention of the variety (Koroneiki), harvest date and area. Pathos adds a PDF NMR report scientifically confirming cultivar, region and purity. A reliable method is to verify these data, ideally accompanied by third-party certifications (e.g. NAOOA, IOOC) and the absence of blends – unlike many generic oils.
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