Health benefits of Pamako
“Pamako" name comes from Linear B, the oldest written language in Europe and it means “Medicine.” This name was chosen with purpose because Pamako is a very high phenolic extra virgin olive oil and it is rich in polyphenols, natural compounds known for their antioxidant activity and many other potential health benefits. It is the first olive oil to be certified as a dietary supplement and prescription after a long study, for its high polyphenol content. So, doctors may prescribe it as a dietary supplement for certain reasons, such as helping to lower cholesterol, protect against oxidation, and lower high blood pressure.
The levels of oleocanthal and oleacein present in PAMAKO Monovarietal and PAMAKO Blend are far higher than the average values. Recent scientific studies have associated oleocanthal and oleacein with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity. According to the level set by European Union Regulation 432/2012, the amount of hydroxytyrosol derivatives in Pamako olive oils exceeds 5 mg per 20 g of olive oil. Consuming 20 g of Pamako olive oil per day thus achieves health benefits as it protects blood lipids from oxidative stress.
To maintain all these healthy characteristics, the oil is packed in dark bottles with a mirrored outer layer so the light cannot affect the olive oil’s quality. To keep the olive oil’s aroma well preserved, bottles are capped with the best natural cork with an oak wooden finish, and no plastic to interact with the oil.

Pamako's Story
This lovely EVOO gift comes from olive trees that are hundreds of years old. Pamako’s olive groves are located on the outskirts of the ancient city of Elyros in the mountain range of Selino in Crete, where olive trees grow at an altitude of 500-700 meters. There, a perfect microclimate for olive growing has enabled the less-known Tsounati olives to thrive since the Minoan era. The combination of traditional cultivation and harvesting methods with extensive research, experimentation, and innovations in milling, bottling and storage is used to get the most out of this previously neglected olive variety. The harvest takes place in October, by hand and with hand-held instruments, while the olives are still green. The quality of the olives is in the first place, so they are milled at a low temperature, the same day, without the olive pit and with the inert gas argon to keep out oxygen that could harm the oil.

Storage
At room temperature. Protect from light and heat. In the lower temperature, the olive oil may solidify and become cloudy. At room temperature, the oil becomes fluid again.

GR-BIO-03


Nutritional Declaration / 100 ml
Energy Value: 824 Kcal/ 3389 Kj
Fat / fat: 91.6 g
of which
saturated fat: 15.1 g
monounsaturated fats: 69.1 g
polyunsaturated fat / fat: 7.4 g
Carbohydrates: 0 g
of which
Sugars: 0 g
Protein: 0 g
Salt: 0 g

Instructions For Use: It can be used for salad, seasoning, cooking, or as a natural supplement. Daily consumption of 20g of Pamako Olive Oil helps to reduce the risk of diseases such as diabetes, arthritis, cardiovascular disease, Alzheimer's and Parkinson's disease. As it is certified as a dietary supplement, doctors may prescribe it for certain reasons, such as helping to lower cholesterol, protect against oxidation, and lower high blood pressure. Recommendation: Every morning (before brushing the teeth) 1 tablespoon of Pamako Olive Oil.