In a chemical analysis done at the Pharmacognosy and Natural Products Chemistry Department at the University of Athens in October of each season, the evaluation of both of our olive oils showed impressive results.

The 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. Recent scientific studies have associated Oleocanthal and Oleacein with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.Considering the standards set by European regulation 432/2012: the hydroxytyrosol derivatives in PAMAKO are over 5 mg per 20 grams of olive oil. Because its concentration of phenolic compounds is so much higher than this regulation requires for a health claim, according to a 2016 analysis of PAMAKO olive oil, daily consumption of just 7 grams of PAMAKO protects blood lipids from oxidative stress.

To maintain all these healthy characteristics, we use dark bottles with a mirrorized outer layer so the light cannot affect the olive oil’s quality. To keep the olive oil’s aromas well preserved, we cap our bottle with the best quality natural cork with a oak wooden finish.