Special interview with Eutychis Androulakis, founder of Pamako olive oil, featured in Greece’s biggest newspaper, Kathimerini, in “K” magazine!
Pamako is not just another premium olive oil story. It is a closer look at what happens when a producer pursues both high-phenolic extra virgin olive oil and standout flavor at the same time. In this interview-led piece, founder Eutychis Androulakis shares the philosophy behind Pamako, from the demanding mountain groves of Crete to the careful harvest and extraction choices that shape the oil’s character.
If you are looking for a deeper understanding of Pamako olive oil, this is where the story becomes more than awards or tasting notes. Pamako is presented on the site as a high-phenolic EVOO made from the Tsounati olive variety, with a production approach built around minimal intervention, fast milling after harvest, and continuous experimentation to balance gourmet flavor with very high phenolic content.
The vision behind Pamako
In the original interview, Eutychis explains that since 2014 he has been focused on creating an olive oil with a distinct organoleptic character that belongs on fine dining tables, while also preserving the exceptionally high phenolic levels that make Pamako stand out. That balance is central to the brand story and one of the main reasons Pamako has built such a strong reputation among premium olive oil buyers.
Why Pamako stands out
Pamako is linked to several qualities that make it different from standard EVOO:
- Tsounati olives grown in Crete
- very high polyphenol content
- a strong focus on organoleptic quality
- careful harvesting and rapid milling
- a production philosophy built around minimal intervention and adaptation to nature each year
- A production method shaped by the mountain
The interview highlights just how demanding Pamako’s production is. The olive trees grow on difficult slopes, some are extremely old, and harvesting can involve steep terrain and manual handling before the fruit is brought to the mill. Eutychis also emphasizes details such as careful transport and completing milling within about two and a half hours of harvesting, which the article presents as one of the factors behind the final quality.
Minimal intervention, maximum character
Pamako’s cultivation philosophy is built around doing less, not more. In the interview, Eutychis describes a low-intervention approach: no spraying, no fertilizing, no watering, and only pruning the olive trees. The result is an oil that reflects the conditions of each harvest year rather than aiming for a flat, industrial kind of consistency.
The role of phenols and flavor
The site frames Pamako as both gourmet and high phenolic, which is a key distinction. The original piece contrasts standard olive oil phenol levels with Pamako’s much higher levels and presents the oil as proof that intense phenolic content and refined taste do not have to be opposites. That is a major part of Pamako’s positioning in the premium EVOO space.
Why we love it
This story works because it connects producer philosophy, place, and product quality in a way that feels real. Pamako is not being presented simply as an olive oil with awards, but as a carefully made Cretan EVOO shaped by difficult terrain, experimentation, and a commitment to both flavor and quality.
FAQ
What is Pamako olive oil?
Pamako is a high-phenolic extra virgin olive oil from Crete made from the Tsounati variety and positioned around both gourmet flavor and very high polyphenol content.
Who is Eutychis Androulakis?
He is the founder of Pamako and the main voice behind the production philosophy described in the interview article on The Bio Foods.
What makes Pamako different from standard EVOO?
The article points to its high phenolic content, rapid milling after harvest, minimal intervention philosophy, and focus on organoleptic quality.
Can I cook with Pamako olive oil?
Yes. The site’s Pamako-related content says it can be used for cooking, although many people also use it raw to enjoy its aroma and flavor more fully.
