Pamako Ultra-Premium Monovarietal-Mountain Organic Evoo | 2039mg/kg total phenol

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Seller Store gourmetgroceries
(16) 94.1%,

Location: Nicosia
Ships to: US,
Item: 235290306231

All returns accepted:ReturnsNotAccepted
Expiration Date:15/10/2025
Allergens:no
Fat Content:More Than 51%
Bundle Description:fast free worldwide shipping by dhl .
Custom Bundle:Yes
Product Name:Pamako Monovarietal Evoo
Product:Cooking & Serving Oil
MPN:pamakomonovarietal500ml
Regional Cuisine/Region:Mediterranean
Calories per Serving:50-100
Calories per 100 g/mL:824Kcal
Pamako:Pamako
Food Aisle:Fresh
Type:Olive Oil
Volume:500 ml
Labels & Certifications:USDA Organic,NMR Certificate of Analysis
Number in Pack:1
Food Specifications:Organic
Style:Extra Virgin
Course:vegan healthy
Country/Region of Manufacture:Greece
Serving Size:500ml
Number of Servings:20
Item Weight:1.5 kg

The word ‘Pamako’ derives from Linear B (Mycenaean Greek), the oldest written language in Europe and means ‘medicine’. With it’s notably high phenolic content, Pamako is one of the healthiest extra virgin olives oils (EVOO) in the world. These natural compounds, highly concentrated in Pamako are known for their antioxidant activity . Tsounati olives are solely used to make Pamako Organic Monovarietal EVOO.Characteristics100% tsounati olive varietyPolyphenols 2039 mg/kgOrganic Taste and AromaFamously fresh and fruity on the nose with spicy elements and a softly bitter taste.ProductionPamako EVOO is painstakingly produced, carefully stored and lovingly packaged. The hundreds of years old olive trees grow in the area of Selino in the southwestern part of the Greek island of Crete. There, a perfect microclimate for olive growing has enabled the less-known tsounati olives to thrive since the Minoan era.Pamako’s owner, Eftihis Androulakis, combines:the same daywithout the olive pitat a low temperaturewith the inert gas argon to keep out oxygen that could harm the oilPamako olive groves are located next to the ancient city of Elyros in the rocky, mountainous area of Selino in the prefecture of Chania on the island of Crete, at an altitude of 500 to 700 meters above sea level. Most of them are very difficult to reach since there are no roads leading to them. Cultivation and harvesting are extremely challenging due to the morphology of the ground and the size of the trees. Following the traditional ways of more than four generations teaching to respect what nature generously gives on the mountain, Pamako attends to each one of the trees differently, according to its individual needs. With an average height of about 11 meters and with some trees reaching 20 meters of an average age of about 200 years, each tree has a different “personality.”Pamako’s ally in this effort is the ideal microclimate of the area – sunny and windy while the trees start to blossom and with cold, rainy days naturally protecting them from disease and watering them before the harvest.The main olive variety in the groves is tsounati – a rare olive tree that has its “roots” in Minoan times. Some of the olive trees in the area are indeed monumental. Mostly, these trees grow wild around the rocks, preserved through the years because the altitude and climate are ideal. The secondary variety is koroneiki which, has mainly been cultivated during the last century and surprisingly, it grows among tsounati trees on the mountain.These olive trees survived the wars, as the villagers protected them more than their homes. The trees became part of their lives, helping generations of villagers grow, contributing to the healthy lifestyle of Cretans that forms the basis of the Mediterranean diet. Both varieties now give Cretans an olive juice that is both high in polyphenols and full of mountain aromas. Challenging, Painstaking, Traditional, Innovative are the four words that Pamako use to describe the complete procedure for creating their ultra premium olive oil.Pamako’s olive trees grow in a rocky, mountainous area and so, the use of heavy machinery is impossible. Harvesting is done by hand, climbing up into the trees and using electronic sticks to carefully shake the branches, catching the fruit when it is light green and before it starts to turn purple. Harvesting starts at the beginning of October and lasts about four weeks.Milling is done on the day of the harvest, at low temperatures (under 26 C). The Pamako team take out the pit before malaxing which means that they take only the best from each fruit. The process takes a maximum of 30 minutes for each batch of olives. Whilst malaxing inert Argon gas is applied so that oxygen doesn’t affect the quality and to ensure that the olive oil will maintain all its aromas and valuable phenols. The quantity of olives is reduced this way, but an extraordinary quality is gained.After milling, Pamako store their olive oils at controlled temperatures in stainless steel tanks away from sunlight. The tanks are filled with argon gas, an inert gas approved for use with food, to ensure that the olive oil keeps the characteristics it had on its first day for as long as possible. Bottle DesignTo maintain all the health benefits, Pamako use dark bottles with a mirrored outer layer so that light cannot affect the olive oil’s quality, protecting from oxidation. To maintain the olive oil’s aromas, the bottle is capped with the highest quality natural cork with an oak wooden finish. The levels of the phenols oleocanthal and oleacein in Pamako organic extra virgin olive oil are higher than the average values found in international university studies. Oleocanthal and OleaceinThe levels of oleocanthal and oleacein present in Pamako Monovarietal and Pamako Blend are far higher than the average values revealed to date by international university studies. More information about polyphenols can be found here. More to the Gourmet Story…Pamako is a recently founded company (2014), guided by their passion for pure organic extra virgin olive oil and a desire to marry centuries of tradition in olive oil production with 21st century technology to create a premium product.Established in 2014 by the young entrepreneur, Eftihis Androulakis, Pamako is the brainchild of a passionate Cretan who decided to build on a family tradition of several generations with the help of his family and his partner, Dorothea Ritter. They combine tradition with cutting edge technology to manufacture an olive oil that is exceptional in both taste and quality. Preserving traditional methods of sustainable organic cultivation and processing, Pamako integrate modern technology in order to make the most of each olive and create a premium extra virgin olive oil.Pamako’s journey began in a rocky, mountainous area covered with olive trees hundreds of years old. Throughout they have kept in mind the advice of their grandfathers “Respect the trees, look after them, and they will richly reward you with their fruits.” The best quality olive oil with all of olive oil’s health benefits is their ultimate reward.Awards and FeaturesThe winner of dozens of awards at a number of prestigious international competitions, Pamako has gained worldwide fame for its:high qualityhealth benefitselegant, protective glass bottlefresh, fruity aroma with strong spicy elements and a slightly bitter taste

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