Phenols are beneficial for their health-promoting properties and are found in fruits, vegetables, whole grains, nuts, seeds and legumes, beverages (coffee, tea, and wine), fats (olive oil) as well as in spices. However, there are phenolic compounds unique to olive oil that only occur during the crushing & malaxing process. There are 36 known phenolic compounds in olive oil. The two most widely researched for their health-protective benefits are Oleocanthal and Oleacein which are known for their anti-inflammatory and antioxidant properties.

The presence of Oleocanthal is indicated by the peppery effect on the back of the throat sometimes causing a cough reflex. Oleacein is known for the bitterness on the tongue.

Phenolic content varies according to soil condition and weather patterns, olive variety, time of harvest (fruit ripening stage - the greener the olives the higher the phenolic content), milling procedures, etc. For example, bio-diversity within the olive grove adds to the richness of the soil and the nutrition available to the olive fruit.

High Phenolic Olive Oils are the Oils with high percentage of phenolic compounds and are directly related to the health benefits of olive oil. According to the EU Health Claim Labeling Regulation (432/2012), the claim may be used only for olive oil which contains at least 5mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20g of olive oil. The beneficial effect for the consumers is obtained with a daily intake of 20g of olive oil. This daily intake of high phenolic olive oil contributes to the protection of blood lipids from oxidative stress. Since the concentration of phenolic compounds is so much higher than this regulation requires for a health-related claim, according to the analysis of PAMAKO olive oil, a daily consumption of only 7 grams of PAMAKO protects blood lipids from oxidative stress.

Care about yourself by purchasing healthy and organic high phenolic olive oil: treat it as a food supplement & consume it daily; preferably in the morning when you get up or raw on your foods and salads.

It is recommended to use it quickly, before the Best Before date. Light, heat, air (oxygen), and time are the enemies of any olive oil. Storing olive oil in a cool & dark place will prolong its qualities of extra virginity and high phenolic content.
Our Pamako Organic Olive Oil is well protected in dark-Murano glass bottle with no plastic touch.

Keep in mind that high phenolic EVOO’s cost more than the majority of olive oils found in the market due to special cultivation, harvest, and milling processes that raise the labour cost, and above all its health benefits.

Organic high phenolic olive oil is made of olives of high nutritional value; olive oils measurably different and more beneficial to humanity.

Organic High Phenolic Olive Oil helps:

· lower blood pressure

· protect the arteries from damage

· lower bad cholesterol

· reduce the risk for type II diabetes

· prevent many types of cancer

· prevent strokes

· fight premature aging

· decrease the risk for depression and dementia

· slow the progression of Alzheimer’s up to 40%

· reduce inflammations in the body

PAMAKO MONOVARIETAL 100% Tsounati 

PAMAKO BLEND 60% Tsounati  & 40% Koroneiki 

Sources: Pamako Official Webpage, Aristoleo, Olive Wellness Institute, Anita Zachou Blog - Expert Olive Oil Taster