Pamako High Polyphenol Olive Oil 500ml (+2000 mg/kg) - Tsounati

One harvest a year. 2000 mg/kg of polyphenols. Measured, not promised.

High in the mountains of Chania, Crete, grows an olive variety you will find almost nowhere else: the Tsounati. Every autumn the olives are picked early and green — precisely when the polyphenol content peaks — and cold pressed within hours. The result is not an ordinary olive oil, but one of the most powerful extra virgin olive oils in Europe.

What the lab says

The 2025 harvest was independently tested at over 2000 mg/kg of polyphenols. For comparison: an average supermarket olive oil contains 100–500 mg/kg. The official EU health claim for olive oil (regulation 432/2012) requires around 250 mg/kg — Pamako sits more than 8× above that.

“Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” — the EU-approved health claim, which this oil comfortably meets.

View the laboratory certificate · View the organic certificate

“Isn’t an oil this strong bitter?”

That is the question we get most often — and the honest answer is: usually, yes. Olive oil with an extremely high polyphenol content tends to taste sharp and medicinal. Pamako is the exception. The Tsounati variety naturally yields a soft, elegant oil: green apple and fresh grass on the nose, a nutty roundness, and only at the very end that characteristic peppery tingle in the throat — the proof that the polyphenols are really there.

How to get the most out of it

Don’t use Pamako for frying — it is far too special for that. Take a tablespoon neat every morning, as they have done on Crete for generations. Or use it as a finishing oil: over a salad, grilled vegetables, fish or a good piece of bread. With daily use, one 500 ml bottle lasts about a month.

Why this bottle, in short

• 2000 mg/kg+ polyphenols — independently tested, certificate included
• One early harvest a year — limited availability, 2025 harvest
• Organic & cold pressed — monovarietal Tsounati from the mountains of Chania
• Powerful without bitterness — elegant enough to enjoy every day
• Pure — one ingredient, nothing added

Frequently asked questions

How should I store this oil?
Dark, cool and tightly sealed. Its high polyphenol value makes Pamako naturally more stable and longer lasting than ordinary olive oil.

Can I cook with it?
You can, but it would be a shame: heating destroys part of the polyphenols. Use it neat or as a finishing oil.

Why is this oil more expensive than others?
Early-harvested olives yield far less oil per tree. You are paying for concentration — per milligram of polyphenols, Pamako is actually good value.