Technical analysis of Stalia olive oil
Discover a complete, technical, rigorous and visual study of the technical analysis of Stalia olive oil.
Discover the technical analysis of Pathos olive oil. One of Europe’s most awarded early-harvest olive oils, Pathos is a concentrate of high standards and identity. Produced in the hills of Kavalaria, east of Mount Psiloritis, this organic extra virgin olive oil combines family know-how, technical rigor and sensory excellence.
It is 100% Koroneiki, cold extracted according to a strict protocol, stored in a nitrogen atmosphere, then packaged in a bottle with an international award-winning design.
However, Pathos does not rely on aesthetics or simple storytelling. It relies on a battery of certified analyses, covering :
Detailed polyphenolic profile (HPLC-DAD)
Complete chemical conformity
Absence of pesticide residues
And a sensory evaluation by an accredited panel
Consequently, this technical analysis is based exclusively on data from the following laboratories: World Olive Center for Health, Multichrom Lab, and the Organoleptic Lab of Crete.
Gathered here in an expert, clear and structured format, this data is aimed at the most demanding professionals: specialized importers, competition juries, high-end restaurateurs or gastronomic journalists.
Pathos olive oil comes from an olive grove located in Kavalaria, in the eastern foothills of Mount Psiloritis, Crete. This area belongs to the Malevizi region, renowned for its unique agroclimatic conditions.
Firstly, the site faces due south, at an altitude of between 250 and 400 metres. . This encourages intense sunlight, good natural ventilation and optimal photosynthesis.
Secondly, the volcanic soil, enriched with limestone, ensures effective drainage. This mineral composition enhances the aromatic concentration of the fruit. What’s more, the nightly sea mists from the Mediterranean provide welcome nocturnal freshness.
This high-altitude microclimate, combining daytime heat and night-time coolness, creates moderate water stress. This perfectly controlled stress stimulates the natural synthesis of phenolic compounds, notably polyphenols and volatile antioxidants.
The producer makes Pathos from Koroneiki, an emblematic Greek variety. This olive concentrates a high content of polyphenols, particularly oleocanthal, when harvested early.
He grows Koroneiki in monoculture, on a single plot in Kavalaria. This choice ensures total varietal consistency and a reproducible taste profile, vintage after vintage.
Harvesting begins in early Octoberat the so-called “advanced immature” stage. This strategic moment coincides with the peak of natural antioxidants, guaranteeing high functional density and intense aromatic potential.
This demanding agronomic model has made Pathos a global benchmark for early-harvest olive oils.
Pathos is grown in strict compliance with European organic regulations. Pathos applies rigorous farming practices, without ever compromising soil quality or disrupting the trees’ natural cycle.
Pathos uses no synthetic molecules. He totally excludes chemical pesticides and herbicides.
Instead, it implements:
plant mulch
mechanical mowing
local organic compost
At the end of the cycle, it eliminates all irrigation. This choice creates a controlled water stress, which naturally stimulates the synthesis of bioactive and aromatic compounds.
The Pathos estate follows a demanding artisanal logic. Each lot is vintage and comes from a single day’s harvest. This choice guarantees total traceability, precise analytical reading, and qualitative selection of each cuvée.
What’s more, the producer voluntarily assumes a low yield: only 6 to 8 kg of olives are needed to produce 1 liter of oil. This ratio, well below industrial standards, focuses on nutritional density and sensory intensity, rather than quantity.
So each bottle of Pathos reflects a meticulous selection, a precise harvest day, and a faithful interpretation of the vintage.
The harvest of Koroneiki olives for Pathos begins by hand on October 1st, well before they are fully ripe.. This strategic choice aims to maximize the concentration of active polyphenols, while preserving the fruit’s freshness.
Each olive is picked directly from the tree, never from the ground. This guarantees perfect integrity, without injury or contamination.
Immediately after picking, the fruit is transported to the nearby mill. No intermediate storage is tolerated. This ultra-short delay drastically limits the risk of fermentation orenzymatic oxidation.
This rapid, precise post-harvest protocol is a key quality parameter, validated by chemical and sensory analyses.
Pathos oil is extracted in a two-phase mill, without the addition of hot water. This process complies with the strict recommendations of the International Olive Oil Council.
First of all, the producer slowly kneads the olive paste at a strictly controlled temperature , always below 24°C. This essential parameter preserves volatile compounds, water-soluble polyphenols (such asoleacein andhydroxytyrosol), and the vegetal aromas typical of Koroneiki.
The oil is then separated by natural decantation, without the need for aggressive centrifugation. As a result, this gentle method produces a clean, dense and aromatic oil, while preserving its nutritional properties intact.
Finally, this respectful extraction gives Pathos a fluid texture, high stability, and a sensory profile faithful to the fruit, vintage after vintage.
The oil is filtered immediately after extraction, eliminating water residues and plant micro-particles that could trigger fermentation. It is then stored in stainless steel tanks at constant temperature, under a nitrogen atmosphere. This technique drastically slows down oxidation, prolongs the life of the polyphenols, and stabilizes the organoleptic profile.
Each batch of Pathos is bottled on demand, only after analytical validation. Packaging is in opaque glass or metal bottles, all with an international award-winning design.
This choice of non-transparent packaging protects the oil from UV rays, avoids photo-induced oxidation, and guarantees aromatic stability until opening. What’s more, this format prolongs functional life, without compromising sensory qualities.
Pathos meets the expectations of delicatessens, gourmet restaurants and international competition juries. In these circuits, profile consistency and content protection are non-negotiable criteria.
Last but not least, each bottle has a batch number, directly linked to the available analyses, ensuring perfect traceability from the field to the end customer.
The Pathos 2024 sample was analyzed by the World Olive Center for Healthbased in Athens. The analysis is based on NMR spectroscopy, according to the official protocol validated by the International Olive Oil Council.
Unlike more conventional methods, such as the colorimeter or DPPH test, NMR enables precise, molecule-by-molecule quantification. It directly measures the main functional polyphenols: oleocanthal, oleacein, oleuropein aglycone, hydroxytyrosol, tyrosol, among others.
What’s more, this method complies with the criteria of Regulation (EU) 432/2012, which frames theEuropean health claim on polyphenols. This guarantees a reliable reading for use in regulated communications, product sheets or export files.
Finally, this analytical rigor enables Pathos to position itself in the medical-nutritional markets, while reinforcing its technical legitimacy with competition juries.
The WOC report gives the following concentrations for Pathos (sample harvest October 2023):
Total polyphenols (in tyrosol equivalent): 891 mg/kg
Oleocanthal + Oleacein: 261 mg/kg
Minimum content required for EU health claim: 250 mg/kg
Authorized claim: “Olive oil polyphenols help protect blood lipids against oxidative stress”.
This score places Pathos in the category of high phenolic density oils, particularly sought-after for their anti-inflammatory effect, oxidation stability and functional benefits documented by clinical research.
With almost 900 mg/kg of polyphenols, Pathos joins the very select circle of functional olive oils.
This status applies to oils whose benefits go beyond traditional nutritional intake, and fall within the scope of active health prevention.
In fact, the ratio of oleocanthal to total polyphenols reaches 29%, confirming a powerful anti-inflammatory potential.
Several clinical studies cite this profile, comparing oleocanthal tolow-dose ibuprofen, notably in its ability to inhibit COX-1 and COX-2 receptors.
In this way, Pathos offers double added value: a top-quality gourmet oil, and a health-oriented product backed by a verifiable scientific foundation.
This exceptional concentration of polyphenols gives Pathos remarkable stability to oxidation.. As a result, the oil benefits from extended shelf life, even without preservatives.
Its aromatic profile remains stable over time, without drift or alteration. What’s more, Pathos stands up well to gentle cooking, while retaining measurable antioxidant activity.
On the sensory level, this molecular richness is expressed by a clean bitterness, a frank but balanced spiciness, and a persistent length on the palate. These attributes are typical of top-quality extra-virgin oils.
Last but not least, this structure makes Pathos just as effective in raw seasoning as in regular functional use, for taste enthusiasts and professionals alike.
The sensory analysis of Pathos took place in January 2024, under the supervision of theOrganoleptic Laboratory of Crete, a laboratory accredited by the International Olive Oil Council (IOC).
To begin with, a trained panel conducted a blind tasting, following the official IOC COI/T.20/Doc. No 15/Rev.10.
The experts evaluated several key criteria: fruitiness,bitterness, spiciness, andabsence of sensory defects.
The test was then validated without reservation. No defects were detected, either in the nose or in the mouth.
As a result, Pathos has been awarded the extra-virgin premium classification, the highest level of quality according to IOC standards.
Last but not least, this sensory evaluation confirms the excellent taste of Pathos, in perfect harmony with its chemical analyses and controlled production methods.
Pathos develops an intense green fruitiness, rated 5.3/10 by the IOC panel in the official sensory analysis.
The dominant aromas identified include :
Fresh green leaves
Cut grass
Artichoke, raw
Green almond
Green tomato
This aromatic spectrum is typical of early-harvest Koroneiki, when the volatile precursors are intact thanks to gentle, rapid extraction.
What’s more, thetotal absence of fermentative or vinous notes confirms the impeccable freshness of the olives at the time of pressing.
Pathos offers a pure, vegetal and dynamic nose, perfectly representative of its varietal typicity and rigorous method.
The IOC panel rated Pathos’bitterness at 4.8/10, and its spiciness at 5.2/10.
These scores reveal a balanced structure: bitterness comes first, followed by a progressive, well-integrated spiciness.
The spiciness is mainly localized in the throat, reflecting the marked presence of oleocanthal. This sensation evokes clear heat, without excess or burning.
This controlled intensity makes Pathos perfectly suited to high-end gastronomic use, both raw and as a culinary finish.
It appeals to demanding chefs, who are looking for an expressive oil that never dominates the plate.
The sensory panel observed a long aromatic persistence in the mouth. La Retroolfaction reveals aromas ofdry grass,raw artichoke and lightly saline mineral notes.
This aromatic palette suggests a volcanic terroir, combined with non-irrigated cultivation. It also reflects the natural minerality of the Kavalaria soil.
What’s more, the clean, crisp feedback confirms the quality of the pressing, with no excess pulp or plant residue.
Finally, this mineral signature, coupled with a beautiful persistence, gives Pathos a rare clarity of taste, much sought-after by chefs and sommeliers alike.
Pathos’ NMR and HPLC analyses reveal a complex molecular spectrum, well beyond the four polyphenols usually cited.
In addition tooleocanthal andoleacein, Pathos contains a variety of secondary compounds, with complementary roles in stability, taste and bioactivity.
Among them:
Tyrosol and hydroxytyrosol
Oleuropein aglycone and ligstroside aglycone
Luteolin and apigenin (flavonoids)
Pinoresinol (lignan)
Phenolic acids: caffeic, vanillic, ferulic
Each of these natural compounds plays an active role in :
Aromatic construction
Oxidation resistance
Thesynergistic anti-inflammatory effect of oil
As a result, Pathos stands out as an oil with a high bio-functional density, perfectly readable from an analytical point of view.
Pathos has an oleocanthal/oleacein ratio greater than 2, a recognized indicator of a high neuroprotective profile.
In concrete terms, this deliberate imbalance in favor of oleocanthal generates a sharp, persistent pungency, localized in the throat. It’s precisely this sensation that characterizes early-harvest oils rich in secoiridoids.
Moreover, this high ratio is the subject of several scientific studies. It is closely associated with enhanced inhibition of inflammatory markers, notably COX-1 and COX-2, involved in chronic inflammatory processes.
Pathos stands out not only for its masterful taste profile. It also reveals a documented bioactive potential, particularly sought after in preventive and functional nutrition.
The flavonoids present in Pathos, notably luteolin andapigenin, play an essential role in its functional structure. Biochemically speaking, these compounds act as powerful co-antioxidants. By neutralizing free radicals, they reinforce cellular protection and contribute to the oil’s overall stability.
At the same time, these flavonoids directly influence the taste profile. They add a moderate, well-integrated plant bitterness, enriching the aromatic palette without unbalancing the whole. This natural mechanism, coupled with gentle extraction, stabilizes the sensory profile over time.
Pathos also contains pinoresinol, a natural lignan with well-documented cardioprotective effects. Its presence, even in small quantities, attests to perfectly controlled extraction and remarkable purity of the finished product.
Pathos’ molecular structure goes far beyond conventional standards. It reveals a rare complexity, difficult to find in standardized industrial oils. It is precisely this biochemical richness, both measurable and reproducible, that positions Pathos as a functional and gastronomic benchmark.
The Pathos profile is rich, stable and measurable. It represents a a true molecular fingerprint, unique to this oil and reproducible in every vintage.
This unique analytical marker can be used as proof of origin, extraction method and functional quality.
It’s precisely this type of signature that :
International Olive Council (IOC) juries
Export control authorities (NAOOA, FDA, DGCCRF)
Sommeliers specializing in international competitions
So Pathos is not based on simple storytelling, but on a complete, coherent analytical structure from field to bottle.
Pathos has received several major international distinctions, notably in competitions focusing on the functional quality and taste excellence of olive oils.
Among the most notable:
Olympia Awards for Health & Nutrition (2023): gold medal for its high oleocanthal and oleacein content
London IOOC (2023): distinction in the “Organic Early Harvest” category
Berlin GOOA (2022 & 2023): special mention for design and bioactive profile
Unlike simple aesthetic medals, these awards validate perfectly controlled extraction, complete analytical transparency, and strong coherence between several key elements:
Structured sensory profile
Verified chemical composition
Ethical commitment
All in all, Pathos has established itself as a technically credible olive oil, recognized for its rigor and consistency on the international scene.
The official certificate from the World Olive Center for Health confirms that Pathos far exceeds the threshold of 250 mg/kg polyphenols.
This threshold, required by Regulation (EU) 432/2012, authorizes the following health claim:
“Olive oil polyphenols help protect blood lipids against oxidative stress.”
This certification gives Pathos a decisive advantage with healthcare professionals, organic pharmacies and specialist retailers.
What’s more, this claim facilitates access to demanding regulated markets such as Switzerland, Canada, Japan and the Nordic countries, where scientific proof is a fundamental commercial prerequisite.
More and more Michelin-starred chefs and specialized sommeliers are incorporating Pathos into their menus and oil cellars.
They choose it for its remarkable stability, aromatic length, and compatibility with fine pairings. In particular, it sublimates delicate dishes such as :
Raw fish
Smoked vegetables
Oil-based sauces
Thanks to this versatility, Pathos has become a signature ingredient, used in immersive gastronomic experiences where the oil takes center stage on the plate.
In this way, it goes beyond the simple role of condiment. It has become a structuring element, appreciated for its taste balance, functional density and technical coherence.
Pathos received a special mention at Berlin GOOA 2023 for its elegant, opaque, minimalist and functional bottle.
However, this design is not purely aesthetic. On the contrary, it plays an essential technical role: it protects the oil from UV rays, limits photo-induced oxidation, and durably stabilizes the aromatic profile.
At the same time, this bottle immediately reassures the demanding consumer, who visually perceives the seriousness of the product.
In this way, packaging helps to build a coherent brand image that is premium, technical and transparent.
Last but not least, this choice is perfectly aligned with the expectations of specialist markets such as delicatessens, high-end catering and healthcare distribution.
Pathos 2024 oil comes from a single batch, extracted at the beginning of October, and identified by a complete traceability code: SPIDER PATHOS 2024.
In practical terms, this code appears on every bottle, as well as on all associated certificates. Thanks to this rigorous correspondence, it becomes possible to link each analysis (NMR, chemical, sensory) to the product actually bottled.
In addition, for each vintage, the producer compiles a structured, carefully archived analytical file. This file includes
NMR spectroscopy from the World Olive Center for Health
full chemical analysis by Multichrom Lab
theofficial sensory evaluation of Lab IOC Crete
As a result, this level of documentation enables immediate verification, whether by a competition jury, an importer, or a control authority.
Finally, this complete traceability facilitates export to premium markets such as Canada, the USA, Japan and Norway, where independent analytical proof is a non-negotiable criterion.
The 2023 and 2024 vintages of Pathos show a stable analytical profile, with controlled variations from one year to the next.
Acidity: between 0.19% and 0.22
Total polyphenols: between 870 and 910 mg/kg
This reproducibility testifies to complete mastery of agroclimatic factors, the extraction process and final storage.
As a result, Pathos offers rare consistency, both organoleptically and functionally. This consistency reassures regular buyers, distributors and demanding importers.
It also allows Pathos to be integrated into a stable commercial logic, ideal for restaurant menus, delicatessens or health nutrition programs.
Pathos analyses are carried out in three accredited laboratories, all recognized for their scientific rigor and regulatory neutrality.
Specifically:
The World Olive Center for Health (Athens) specializes in NMR spectroscopy, a method validated forEuropean health claims.
Multichrom Lab is active in analytical chromatography, with ISO/IEC 17025 certification .
The Organoleptic Lab of Crete runs the official sensory panel, accredited by the International Olive Oil Council (IOC).
By combining these areas of expertise, Pathos benefits from triple analytical certification, guaranteeing maximum reliability of results.
As a result, this configuration eliminates any technical uncertainty, while reinforcing the commercial credibility of the data transmitted.
As a result, professional buyers, competition juries and customs authorities can have full confidence in Pathos’ analytical documentation.
Pathos is above all a finishing olive oil, designed to express itself at room temperature, without cooking.
Its intense plant palette – fresh grass, artichoke, green almond – enhances delicate dishes without masking them.
It goes perfectly with :
Vegetable or fish carpaccios
Cold soups such as pea soup or gazpacho
Seasonal salads: fennel, beet, green apple
Fresh ripened cheeses: burrata, feta, tender ewe’s milk
Mediterranean desserts with Greek yogurt, citrus fruit or dark chocolate
Pathos offers added aromatic value for chefs, sommeliers and enlightened connoisseurs looking for an elegant, functional oil .
Thanks to its high polyphenol content (891 mg/kg) and high oxidative stability, Pathos can withstand gentle to moderate cooking up to 160°C.
Even under heat, it retains its functional properties, with no significant loss.
As a result, Pathos can be adapted to a wide variety of hot dishes. In particular, it enhances the following dishes:
Low-temperature oven-roasted vegetables
Pasta sautéed in oil, as in a revisited version ofaglio e olio
Soft-boiled, scrambled or poached eggs
Warm sauces, emulsified with oil
Gentle cooking of white fish or free-range poultry
Pathos combines heat resistance and aromatic subtlety, making it a versatile choice for both Michelin-starred chefs and discerning connoisseurs.
In gourmet catering, Pathos becomes a central element of the dish, far more than a simple condiment.
Depending on the chef’s intentions, it can play several roles:
Basis for creating a homemade aromatic oil
Visual and gustatory finish, adding shine and texture
Structuring ingredient, defining theoverall balance of the dish
Thanks to its dense consistency, long finish and ability to create subtle contrasts, Pathos is perfectly suited to a wide range of culinary approaches:
Sophisticated plant-based menus focusing on product purity
Modern interpretations of traditional Mediterranean cuisine
Oil and wine pairings, proposed as a cross-tasting
Healthy menus or functional food, served in wellness restaurants
Pathos offers creative chefs a precision aromatic tool that is technical, versatile and fully sensorial.
Pathos is produced in a certified organic family olive grove, located on a hillside in Crete, in an unspoilt natural environment.
The soil is never worked at depth, to protect micro-organisms and preserve the living structure of the land.
Maintenance is based on ecological and mechanical methods:
Manual or mechanical weeding
Rotational grazing
Natural plant mulch
No synthetic phytosanitary products is used. Trees do not receive no intensive irrigation.
In this way, the tree’s natural cycle is fully respected. This approach favors slow growth, better nutrient concentration, and quality production, vintage after vintage.
In the Pathos olive grove, local biodiversity is actively preserved. Visit natural hedges, low stone walls and spontaneous vegetation are not deleted. They are integrated into the agricultural model, as structuring elements of the landscape.
There are many pollinators (bees, bumblebees),nesting birds and endemic aromatic plants such as :
Savory
Wild thyme
Cretan marjoram
These species contribute to the natural balance of the biotope. They positively influence the volatile compounds present in the oil, reinforcing the aromatic complexity andterroir character of each vintage.
In this way, biodiversity not only enriches the ecosystem, but also directly shapes the sensory character of Pathos.
Pathos olives are harvested entirely by hand, without the use of heavy machinery or aggressive vibrations. This choice preserves the integrity of the fruit and respects the natural cycle of the trees.
Immediately after harvesting, the olives are transported locally, within a very short time. In this way, they retain all their enzymatic freshness, essential to prevent premature oxidation.
Secondly, extraction is carried out without the addition of water, in line with sustainable methods. This process significantly reduces resource consumption and limits the water footprint of production.
Packaging is in opaque metal bottles or anti-UV glass, which protect the oil from light. At the same time, the producer uses a minimum of plastic packaging, to reduce environmental impact.
Finally, all crushing residues – olive paste, pits, pulp – are composted or reused in the fields. And so the circle is closed.
This system forms a circular agricultural cycle, with no waste, aligned with the principles of agroecology, respect for living beings and zero waste.
In addition to its organic certification, Pathos adopts a complete agricultural philosophy, based on a close interaction between terroir, climate, variety and ecosystem.
In other words, this approach is not limited to regulatory compliance. On the contrary, it builds a holistic vision, where every parameter influences the final quality.
Thanks to this overall coherence, the oil achieves :
Fully expressing your origin, without artifice
Reflect the specific characteristics of the soil and local microclimate
Embodying a stable balance between cultural practices and natural functioning
As a result, Pathos meets the high expectations of international competitions, top-of-the-range products, and chefs committed to sustainable cooking.
Finally, it has established itself as a technical terroir oil, traceable, expressive and credible from field to plate.
Pathos provides a complete analytical dossier, available on request or directly accessible via QR code printed on the packaging.
In concrete terms, this file includes :
NMR certificate issued by the World Olive Center for Health
Thefull chemical analysis, carried out by the Multichrom
The official sensory profile, validated by Lab IOC Crete
European Organic Certificate (GR-BIO-01)
Indeed, this level of transparency remains exceptional in the world of premium olive oils.
Thanks to this rigorous documentation, control authorities or professional buyers can immediately verify the authenticity and conformity of the product.
Pathos combines a strong graphic identity with a rigorous technical approach, without excess or superfluous storytelling.
On the one hand, its award-winning bottle and sleek logo create a sober, precise and upscale image. This masterful design immediately conveys the codes of contemporary artisanal excellence.
On the other hand, every piece of analytical data is documented, validated and accessible. This transparency reinforces the product’s scientific credibility, a decisive asset for demanding professionals.
In practice, Pathos is aimed at a well-informed public, consisting of :
Committed chefs in search of consistent, reproducible oil
Specialized sommeliers, concerned with sensory clarity
International competition juries, focusing on traceability and origin
Dieticians, sensitive to verifiable functional data
Enlightened enthusiasts with a passion for technical and authentic products
This places Pathos in the category of local oils with high functional potential, where the nutritional argument weighs as much as the taste value.
Pathos is produced on a single plot of land, harvested by the same team every year, then extracted in the same certified mill.
This consistency in cultivation, harvesting andextraction guarantees analytical and sensory stability vintage after vintage.
Polyphenolic profile, aromatic density and organoleptic quality remain homogeneous, with no significant differences.
This reproducibility is a major advantage for commercial partners, whether distributors or restaurateurs, who wish to make a multi-year commitment.
It provides valuable consistency for building a stable product portfolio and a relationship of trust with end-customers.
Nothing in the Pathos data sheet is left to chance. On the contrary, every figure is precisely verified, every analysis clearly sourced, and every step carefully traced.
Thanks to this level of documentary rigor, Pathos meets the concrete expectations of the following professionals:
International competition juries, attentive to analytical quality
High-end delicatessens, requiring full documentation
Business customers seeking total transparency
Unlike other less structured oils, Pathos is not based on estimates or vague rhetoric. On the contrary, it relies on verifiable data from accredited and recognized laboratories.
This technical requirement inspires confidence, both among domestic buyers and in specialized export markets.
In the end, this is exactly what premium buyers are looking for: an oil that is traceable, reliable and documented down to the last detail.
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. .
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).
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.
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. .
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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