Pamako's single-varietal Tsounati olive oil from Crete is a finishing oil made for discerning cooks who want bold, peppery flavor in their food. Its dense herbaceous profile—green, bitter, and sharp—works best drizzled raw over simple dishes like grilled lamb, roasted vegetables, or cheese rather than used for cooking. The cold-pressed organic oil comes in a 500 ml bottle and should be stored upright in a cool, dark place.
Pamako Ultra-Premium Organic Tsounati Olive Oil, 2,081 mg/kg, 500 ml | One variety only, from the Cretan mountains: pungent, bitter and long, for finishing plates raw.
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Pressed from Tsounati olives alone, grown organically in the mountain groves of Chania in Crete and cold pressed at low temperature after the new harvest.
A dense green aroma of olive leaf, rocket and green banana. The palate is bitter and full, and the peppery finish is long, catching sharply at the back of the throat.
Keep it for raw finishing, where one variety reads clearly: on fava, grilled lamb chops, roasted peppers, a wedge of sheep cheese, or a slice of bread with a pinch of sea salt.
An award winning ultra-premium monovarietal from Androulakis Eftychios Olive Oil Bottling in Crete, which took Gold at the 2025 Athena International Olive Oil Competition.
Certified at 2,081 mg/kg total phenols for the new harvest. A five hundred millilitre dark glass bottle: store upright, cool and dark, and close the cap after each pour.
