High Phenol Greek Kalamata (Robust)

Crush Date: October 2024

Tasting Notes:

This limited production early Kalamata displays peppery sensations at the back of the throat followed by lingering spice and pungency throughout the mouth. The combination of picking green, unripe Kalamata fruit and minimal processing results in high antioxidant polyphenol content and more specifically, a very high concentration of Oleocanthal at 468 ppm.

Flavor notes include creamy green almond and a confectionary center followed by a moderate amount of bitterness and throat catching burn similar to Szechwan peppercorn.

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: 5.2
Bitterness: 4.0
Pungency: 4.5

Chemistry:

*Polyphenols:    654 ppm
FFA:    0.12
Oleic Acid:   72.58
Peroxide:    4.33
DAGs:    96.3
*PPP: 4.33
Squalene: N/A
A-Tocopherols: N/A

* As measured at the time of crush

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