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Magazine
-
Kayla Barnes-Lentz: The Woman Rewriting Female Longevity from the Inside Out
10 min read
-
Robert Lufkin, MD: The NYT Bestselling Author on Metabolic Health, Prevention, and What Your Doctor Isn’t Testing
11 min read
-
Testosterone Optimisation, Part 1: The Nutritional Foundation
10 min read
Weekly picks on longevity, brands, and health science. No spam—unsubscribe anytime.
Pamako
Pamako is an extraordinary, high‑phenolic extra virgin olive oil grown and produced in the mountainous groves of Selino, southwest Crete. Founded in 2014 by Eftihis Androulakis and rooted in generational passion, the brand combines century‑old organic cultivation methods with state‑of‑the‑art milling and storage techniques.
Made predominantly from Tsounati olives—either as a mono‑varietal or blended (60 % Tsounati + 40 % Koroneiki)—Pamako delivers a complex taste profile marked by fresh, fruity aromas, bold spiciness, and gentle bitterness. Crucially, its exceptionally high phenolic content (often exceeding 2,000 mg/kg) has allowed it to secure an EU‑approved health claim under regulation 432/2012.
Celebrated in international competitions like NYIOOC, Pamako is organically certified (EU, USDA) and consistently wins awards in the 2016–2024 seasons. Health‑focused users prize it both as a culinary luxury—ideal for drizzling on salads, grilled vegetables, or bread—and as a wellness enhancer rich in antioxidant phenols like oleocanthal and oleacein.
Pamako reflects the heart of the Mediterranean diet, offering both outstanding taste and scientifically backed health benefits—making every drop a blend of tradition, nature, and longevity.
5.0
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Founders
Eftihis Androulakis
Founded
2014
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