Ultra-High Phenol Greek Kalamata (Robust)

Crush Date: October 2024

Tasting Notes:

The limited production early Kalamata displays immediate intense pepper. It is complex on both the nose and mouth and displays notes of green apple, sweet maltiness and throat catching pepperiness similar to Szechuan peppercorn.

The combination of picking green, unripe Kalamata olives at low maturity (early harvest) and minimal processing results in high antioxidant content and more specifically, a very high concentration of Oleocanthal at 439.9 ppm.

Product ships in dark glass bottles, clear glass was used in the photo to show color.

Intensity:  Robust

Country of Origin: Greece

Organoleptic Taste Panel Assessment:
Fruitiness: 4.6
Bitterness: 3.4
Pungency: 4.6

Chemistry:

*Polyphenols:    703.5 ppm
FFA:    0.17
Oleic Acid:   74.32
Peroxide:    3.9
DAGs:    91.4
*PPP: 2.3
Squalene: 4,565.4
A-Tocopherols: 365.1

* As measured at the time of crush

Not sure what these numbers mean?  Learn more about Olive Oil Chemistry.