Pamako Estate

Elyros - Crete- Greek

Pushing Extra Virgin Olive Oil to Its Natural Limits

In a category often defined by tradition, Pamako represents something different:
a deliberate pursuit of excellence without compromise.

Produced in the mountainous region of Selino, in southwest Crete, Pamako is not simply another extra virgin olive oil. It is the result of a controlled, research-driven approach focused on one objective — achieving some of the highest natural polyphenol levels ever recorded in extra virgin olive oil.

pamako
best olive oil to drink

Limited by Nature, Not Demand

One of the defining characteristics of Pamako is scarcity.

Only a small portion of total production reaches the highest phenolic levels required for premium classification.

This is not a marketing constraint.
It is a biological and environmental one.

You cannot scale:

  • Centennial trees
  • Mountain terrain
  • Early harvest yields

And that is exactly why oils like Pamako remain rare, ultra-niche, and fundamentally limited.

Polyphenols in Extra Virgin Olive Oil

Extraction: Protecting What Matters

At Pamako, extraction is not about maximising yield — it is about preserving composition.

The olives are processed within hours of harvest, reducing oxidation and enzymatic degradation.

The production integrates:

  • Controlled low-temperature extraction
  • Oxygen-reduction techniques
  • Continuous experimentation in milling

Olive pit is removed before processing, reducing oxidative compounds and enhancing purity.

This level of intervention is not visible in the final product — but it defines it.

Harvest: Precision Over Yield

Harvesting at Pamako is defined by timing.

The olives are picked early in the season, while still green, when their phenolic content is at its peak.

Because of the terrain and the size of the trees:

  • Harvesting is done entirely by hand
  • Workers climb into the trees
  • Olives are carefully collected using electric tools

This process is slower, more demanding, and significantly less efficient than conventional harvesting — but it preserves the structural integrity of the fruit.

And that is the point.

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Discover Where Each Olive Variety Originates Explore The Varieties Of Olives On The Map

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Liguria
LIGURIA

Native Olive Varieties:
CASTELNOVINA
COLOMBAIA
FRANTOIO
LANTESCA
LAVAGNINA
LECCINO
MERLINA
OLIVOTTO
PINOLA
PREMPESA
RAZZOLA
TAGGIASCA
Less then 1% of the Italian Production of EVOO

The Ligurians knew oil, produced in Greek colonies in Italy, traded by the Etruscans, a mainstay of Mediterranean culture. They also knew the wild cousin of the domestic olive, the wild olive.

Roman colonization imposed the first forms of olive cultivation in Liguria.

The subsequent collapse of the Roman Empire did not interrupt the cultivation practice, which also survived because of the Byzantine tradition connected to the control of Liguria until the Lombard invasion in 643 AD.

Medieval documents, around the year 1000, speak of a revival of olive growing.

A period of “species selection” began: oil was still essential for illumination and with Christianity had a renewed sacred value.

Genoa progressively controlled much of Liguria: the capital city needed wine and oil and supported those productions in the Rivieras, in the West and the East.
Cultivar selection takes place at the hands of large landowners: not only religious orders with vast tracts of land to plant and rent, but also major landowners. The Benedictines have often been mentioned in Taggia, before the year 1000 and the danger of Arab expansion, but there is little evidence of their presence. Rather, the Cistercians, ascertained in the lower Argentina valley in the 12th century, and other orders, with distant locations (e.g., in Piedmont), appear important.

Piemonte
PIEMONTE

Native Olive Varieties:
PERANZANA
BIANCHERA
GRIGNANO
Less then 1% of the Italian Production of EVOO

TPiemonte is one of Italy’s smallest olive oil regions, contributing well below 1% of national production. Olive cultivation is limited to milder microclimates in the southern hills, particularly in areas close to Liguria, where the Alps provide protection from harsh conditions. Despite its very low volume, Piemonte produces delicate and elegant extra virgin olive oils, typically light in fruitiness with subtle almond and herbal notes, reflecting the region’s cooler climate and niche production.

Liguria
LAZIO

Native Olive Varieties:
CANINESE
CARBONCELLA
CIERA DEI COLLI
CORATINA
FRANTOIO
ITRANA
LECCINO
LEUCOCARPA
MARINA
MAURINO
MINUTELLA
MORAIOLO
NEBBIA
OLIVASTRO
RAIO
RAJA
RITORNELLA
ROSCIOLA
SALVIANA

Lazio holds a modest but historically significant role in Italy’s extra virgin olive oil production, contributing around 2–4% of national output. The region is home to Sabina DOP, one of Italy’s most ancient olive oil denominations, deeply rooted in Roman history

Liguria
LOMBARDIA

Native Olive Varieties:
CASALIVA
FAVOLOSA
FRANTOIO
GARGNA
LECCINO
LECCIO DEL CORNO
MINIOL
NEGREL
SBRESA
Less then 1% of the Italian Production of EVOO

The production of Extra virgin is just around the lakes expecially the Lago di Garda.

Roman colonization imposed the first forms of olive cultivation in Liguria.

Liguria
TUSCANA

Native Olive Varieties:
ARANCINO
CANINESE
CIPRESSINO
CORATINA
CORREGGIOLO
FAVOLOSA
FRANTOIO
GREMIGNO DI FAUGLIA
LAZZERO
LECCINO
LECCIO DEL CORNO
MADONNA DELL IMPRUNETA
MAURINO
MIGNOLO
MINUTA DI CHIUSI
MORAIOLO
MORCHIAIO
MORCONA
MORCONE
NOSTRALE DI RIGALI
OLIVASTRA SEGGIANESE
PENDOLINO
QUERCETANO
RAGGIOLO
RAZZO
ROSSELLINO

Total Varieties in the Region: 115
Around 5% of the Italian Production of EVOO

The history of olive oil in Tuscany can be traced back to the Etruscans, who inhabited the region before the Roman Empire. The Etruscans were skilled farmers and cultivated olive trees for their oil. The Romans continued this tradition and expanded olive cultivation throughout Tuscany. Olive oil was used not only for cooking but also for lighting, cosmetics, and medicinal purposes.

During the Middle Ages, when Tuscany was divided into separate city-states, olive oil production continued to thrive. The powerful Medici family, who ruled Florence and the surrounding regions, promoted the cultivation of olive trees and the production of high-quality olive oil. The wealth and influence of the Medicis helped Tuscany become one of the leading olive oil-producing regions in Italy.

Liguria
UMBRIA

Native Olive Varieties:
ASCOLANA TENERA
BORGIONA
CORONCINA
DOLCE AGOGIA
FRANTOIO
GENTILE DI ANGHIARI
LECCINO
LIMONA
MORAIOLO
NOSTRALE DI RIGALI
PENDOLINO
RAGGIOLA
RAIO
RAJO
SAN FELICE
TENDELLONE

Total Varieties in the Region: 46
Around 2% of the Italian Production of EVOO

As in Tuscany, Etruscans first and Romans after started the production of olive oil.

During the Middle Ages, olive oil production in Umbria flourished, with many monasteries and noble families owning vast olive groves and producing their own oil. The monks in these monasteries played a key role in refining the techniques of olive oil production and passing down their knowledge from generation to generation.

In the modern era, Umbrian olive oil continues to be highly revered for its distinct flavor and health benefits.

Liguria
MARCHE

Native Olive Varieties:

ASCOLANA DURA
ASCOLANA TENERA
CARBONCELLA
CIPRESSINO
CORATINA
CORNETTA
CORONCINA
DRITTA
FAVOLOSA
FRANTOIO
GRIGNANO
ITRANA
LEA
LECCINO
LECCIO DEL CORNO
MARZIO
MAURINO
MIGNOLA
MORAIOLO
NEBBIA DEL MENOCCHIA
NOCELLARA DEL BELICE
NOSTRALE DI RIGALI
ORBETANA
PENDOLINO
PERANZANA
PIANTONE DI FALERONE
PIANTONE DI MOGLIANO
PICHOLINE
RAGGIA
RAGGIOLA
RAVECE
ROSCIOLA
ROSCIOLA COLLI ESINI
SARGANO DI FERMO
SARGANO DI SAN BENEDETTO
SPERONE DI GALLO
ZAMPELLO

Total Varieties in the Region: 18
Around 1% of the Italian Production of EVOO

Liguria
ABRUZZO

Native Olive Varieties:
GENTILE DI CHIETI
ASCOLANA DURA
ASCOLANA TENERA
BELLA DI CERIGNOLA
BELLA DI SPAGNA
CARPINETANA
CASTIGLIONESE
CIPRESSINO
CORATINA
CROGNALEGNA
CUCCO
DRITTA
FAVOLOSA
FRANTOIO
GENTILE DELL AQUILA
GENTILE DI CHIETI
GHIANNARA
INTOSSO
ITRANA
LECCINO
LECCIO DEL CORNO
MORAIOLO
NEBBIO
NOCELLARA DEL BELICE
OLIVASTRO DI BUCCHIANICO
PENDOLINO
PICHOLINE
POSOLA
POSOLELLA
RUSTICA
TOCCOLANA
TORTIGLIONE

Total Varieties in the Region: 30
Around 3% of the Italian Production of EVOO

Expanses of millennia-old olive groves have for centuries yielded a product with unparalleled organoleptic qualities. The “tradition” in the cultivation of olive trees and the production of oil, considered “precious” by every self-respecting Abruzzese, is handed down from family to family. In Abruzzo, nine million olive trees insist on 40,000 hectares of land and there are more than 500 oil mills.

It is a unique agri-food product thanks to the quality of the olives, the biodiversity, the favorable climate, and the wisdom of the farmers.

Liguria
CAMPANIA

Native Olive Varieties:
ASPRINIA
CAMMAROTANA
CARPELLESE
CICINELLA
CORATINA
CORNIOLA
FEMMINELLA
FRANTOIO
GENTILE DI MAFALDA
GROSSA DI CASSANO
LECCINO
LECCIO DEL CORNO
MAJATICA DI FERRANDINA
MARINESE
MINUCCIOLA
MONICELLA
NOCELLARA DEL BELICE
NOSTRALE
OGLIAROLA
OLIVA BIANCA
ORTICE
ORTOLANA
PICHOLINE
PISCIOTTANA
RACIOPPELLA
RAVECE
ROSCIOLA
ROTONDELLA
SALELLA
TONDA DEL MATESE
TONDA IBLEA
TONDINA (ROGGIANELLA)

Total Varieties in the Region: 62
Around 4% of the Italian Production of EVOO

With all likelihood, the peace plant was introduced
to the region by the ancient Greeks who brought it to
all the colonized territories, not only for production
food, but also for the preparation of
ointments. Oil production then flourished
in Roman times, as evidenced by the numerous
frescoes in Pompeii depicting plants and branches
of olive trees and also the remains of ancient Roman olive presses
vines found in various areas of the region. In the
period of the Middle Ages, oil in Campania became
also a ‘medicine’ thanks to the traditional work
of Benedictine monks.

Liguria
BASILICATA

Native Olive Varieties:
CORATINA
FARASANA
FAVOLOSA
LECCINO
MAJATICA DI FERRANDINA
OGLIAROLA DEL BRADANO
OGLIAROLA DEL VULTURE
PICHOLINE
RACIOPPA
ROTONDELLA
SCARPETTA

Total Varieties in the Region: 62
Around 1% of the Italian Production of EVOO

They share some varieties from next regions like Puglia, Calabria and Campania. However, they have some very native varietes like Majatica,

Liguria
VENETO

Native Olive Varieties:
CASALIVA
FORT
GRIGNANO
LECCINO
MARZEMINA
MATOSSO
RASARA
TREP

Total Varieties in the Region:
Around 1-2% of the Italian Production of EVOO.

Veneto is a smaller but highly distinctive extra virgin olive oil region, contributing approximately 1–2% of Italy’s total production. Olive growing here is concentrated around Lake Garda and the hills of Verona and Vicenza, where a unique microclimate—milder than the surrounding alpine areas—allows olive trees to thrive at the northern limit of their cultivation range. Veneto extra virgin olive oils, often based on cultivars such as Casaliva, Leccino and Grignano, are known for their delicate, elegant profile, with light fruitiness, subtle bitterness, and refined aromatics, making them among the most approachable styles in Italy.

Liguria
PUGLIA

Native Olive Varieties:
BELLA DI CERIGNOLA
CAROLEA
CASALIVA
CAZZINICCHIA
CELLINA DI NARDO
CERASOLA
CIMA DI BITONTO
CIMA DI MELFI
CIMA DI MOLA
CORATINA
FAVOLOSA
FRANTOIO
GIARRAFFA
GROSSA DI CASSANO
LECCINO
LIMONCELLA
MORAIOLO
NOCELLARA DEL BELICE
NOCELLARA ETNEA
NOCELLARA MESSINESE
NOCIARA
OGLIAROLA BARESE
OGLIAROLA GARGANICA
OGLIAROLA SALENTINA
OLIVA ROSSA
PASOLA
PERANZANA
PICHOLINE
PROVENZALE
RACIOPPA
ROTONDELLA
SANT’AGOSTINO
SIMONA
TERMITE DI BITETTO
Total Varieties in the Region: 53
Around 50% of the Italian Production of EVOO

Coratina is the main variety followed by Ogliarola Barese and Peranzana.

In Puglia, there is almost one olive tree for every Italian citizen, about 60 million, and 50% of the national extra virgin is made here. Not only quantity, but many farms that make quality their flag.

Liguria
CALABRIA

Native Olive Varieties:
CAROLEA
CORATINA
DOLCE DI ROSSANO
FRANTOIO
GROSSA DI CASSANO
NOCELLARA DEL BELICE
NOCELLARA ETNEA
NOCELLARA MESSINESE
OTTOBRATICA
SINOPOLESE
SPEZZANESE
TONDA DI STRONGOLI
TONDA IBLEA
TONDINA
Total Varieties in the Region: OVER 15

Calabria is one of Italy’s leading regions for extra virgin olive oil, contributing approximately 25–30% of national production, making it the second-largest producer after Puglia. The region has a deep-rooted olive-growing history dating back to Magna Graecia, when Greek settlers introduced and expanded cultivation across southern Italy. Today, Calabria is known for cultivars such as Carolea and Ottobratica, producing extra virgin olive oils that are typically balanced, aromatic, and rich in polyphenols, shaped by its warm climate and coastal influence.

Liguria
SARDEGNA

Native Olive Varieties:
BOSANA
CAROLEA
MAJORCHINA
NERA DI GONNOS
NERA DI OLIENA
NERA DI VILLACIDRO
NOCELLARA DEL BELICE
OGLIASTRINA
PIBIREDDU
SEMIDANA
SIVIGLIANA
TONDA DI CAGLIARI

Total Varieties in the Region: 64
Sardinia represents a relatively small share of Italy’s extra virgin olive oil production, contributing approximately 3–5% of national output. Despite this limited volume, the island stands out for its high-quality production, strong use of native cultivars such as Bosana, and a focus on robust, polyphenol-rich extra virgin olive oils shaped by its dry, windy climate and traditional farming practices.

Liguria
SICILIA

Native Olive Varieties:
BIANCOLILLA
CERASUOLA
CORATINA
FAVOLOSA
FRANTOIO
GIARRAFFA
MINUTA NASITANA
NOCELLARA DEL BELICE
NOCELLARA ETNEA
NOCELLARA MESSINESE
OGLIAROLA MESSINESE
PIRICUDDARA
SAN BENEDETTO
SANTAGATESE
TONDA IBLEA
VERDELLO
ZAITUNA

Total Varieties in the Region: 64
Around 11% of the Italian Production of EVOO

The first piece of the island to see the presence of the olive in Sicily was certainly the eastern side, the one linked to the presence of the Iblei Mountains and Mount Etna, where the fertile volcanic soil still gives vigor to local trees and crops.
Testifying to this is the Paleolithic-era archaeological site located in Castelluccio di Noto where traces and evidence of olive oil use dating back as far as 4,000 years have been found.

Friuli
FRIULI VENEZIA GIULIA

Native Olive Varieties:
ASCOLANA TENERA
BIANCHERA
CORATINA
GORGAZZO
MAURINO
PIANTONE DI MOGLIANO
SAVORGNANA

Total Varieties in the Region: 64
Around less than 1% of the Italian Production of EVOO

Friuli Venezia Giulia is a very small but high-quality extra virgin olive oil region, contributing less than 1% of Italy’s total production. Olive growing is concentrated in the eastern hills near the Slovenian border and along the Adriatic coast, where a mix of continental and maritime influences creates a unique environment. Extra virgin olive oils from Friuli are typically fresh, vibrant and aromatic, often made from cultivars such as Bianchera (locally called Belica), known for producing oils with distinct structure, herbaceous notes and notable polyphenol content despite the region’s northern latitude.

Trentino
TRENTINO ALTO ADIGE

Native Olive Varieties:
CASALIVA
FRANTOIO
LECCINO

Total Varieties in the Region: 3
Around less than 1% of the Italian Production of EVOO

The production is close to the Lago di garda for its milder temperatures during the winter.

Emilia Romagna
EMILIA ROMAGNA

Native Olive Varieties:
ASCOLANA TENERA
CORREGGIOLO
FRANTOIO
GHIACCIOLO
MAURINO
NOSTRANA DI BRISIGHELLA
ORFANA
SELVATICO

Total Varieties in the Region: 3
Around less than 1% of the Italian Production of EVOO

Emilia-Romagna is a small but distinctive extra virgin olive oil region, contributing less than 1% of Italy’s total production. Olive cultivation is concentrated mainly in the hills of Romagna, particularly around Brisighella, where a favourable microclimate allows olive trees to grow despite the northern latitude. The region is home to Brisighella DOP, one of the most recognised northern denominations, known for extra virgin olive oils that are elegant, slightly herbaceous and refined, often based on cultivars such as Nostrana di Brisighella, Correggiolo and Leccino.

Molise
MOLISE

Native Olive Varieties:
ASCOLANA TENERA
AURINA DI VENAFRO
CAZZARELLA
CELLINA DI ROTELLO
CERASA DI MONTENERO
CORATINA
FRANTOIO
GENTILE DI LARINO
GENTILE DI MAFALDA
ITRANA
LECCINO
LECCIO DEL CORNO
OLIVA NERA DI COLLETORTO
OLIVASTRO DI APRILE
OLIVASTRO DRITTO
PAESANA BIANCA
PAESANA NERA
PERANZANA
ROSSUOLA
RUMIGNANA
SPERONE DI GALLO

Total Varieties in the Region: 21
Molise is one of Italy’s smallest olive oil regions, contributing around 1–2% of national production, yet it holds a strong identity rooted in tradition and quality. Olive cultivation here dates back to Samnite and Roman times, with groves spread across hills between the Apennines and the Adriatic coast. Extra virgin olive oils from Molise—often based on cultivars such as Gentile di Larino, Aurina di Venafro and Paesana—are typically balanced and aromatic, combining soft fruitiness with gentle bitterness and a clean, persistent finish.

Liguria
CROATIA
Native Olive Varieties:
ISTRIAN BIANCHERIA
BUŽA,
BUŽA PUNTOŽA
ŽIŽOLERA

Western side of Istria: the Brijuni Islands.
These islands offer further interesting views of ancient oil cultivation dating back 1600 years. Traditions praised by the most important classical civilizations and especially by the Romans, who appreciated the quality, refinement and vaguely pungent flavor of Istrian oil – referred to as ex albis ulivis – obtained from the early harvesting of olives. Encompassed between the 45th and 35th parallels of the northern latitudes – which corresponds to the temperate climate where more than 700 types of olive trees are concentrated with fruits with great aromas, high antioxidant count and low acidity

Liguria
ANDALUCIA

Native Olive Varieties:
PICUAL
HOJIBLANCA
PICUDA

In the last season, Andalusia yielded 1.15 million tons of olive oil, making up 77.5 percent of Spain’s total and 34 percent of global production.

Andalusia’s Jaén region holds the title of the world’s largest producer of olive oil. It is responsible for 40% of Spain’s olive oil production and 25% of the global supply. The region is renowned for its top-quality, extra virgin olive oil made mainly from the Picual olive variety. With a rich history and tradition in olive oil production, Jaén has been cultivating olive trees for millennia.

Liguria
CASTILLA- LA MANCHA

Native Olive Varieties:
CORNICABRA
PICUAL
ARBEQUINA

Castilla-La Mancha is the Spain’s second-largest olive oil-producing region. with its center in Albacete, As per information from the local government, there are approximately 41,000 hectares of olive groves in Albacete, with around 30,000 hectares being rainfed.
Annually, the province yields approximately 70,000 tons of olive oil from Picual, Arbequina, and Cornicabra olives.

Liguria
CATALUNA

Native Olive Varieties:
ARBEQUINA

Catalunya produces between 11000 to 20000 tons of olive oil per year, representing around 6% of Spanish production of olive oil.40% of the production is Extra Virgin Olive Oil and the main variety used is Arbequina.

Liguria
PELOPONNESE
Native Olive Varieties:
Kalamata/Kalamon

65% of Greece’s olive oil production is limited to the Peloponnese and Crete,

Kalamata is the native olive variety to the area, but very common throughout Greece, Which accounts for one fifth of the production.

Liguria
CRETE
Native Olive Varieties:
Koroneiki

65% of Greece’s olive oil production is limited to the Peloponnese and Crete.

Korineiki is the main variety in Greece, where it represents around 60% of the harvest, mainly in the north of Crete – the so-called island of olive trees –