KALAMATA RESERVE - HIGH PHENOL October 2024

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.  

Country of Origin: Greece

Crush Date: October 2024

Robust Intensity

Biophenols: 654 ppm           FFA: 0.12

Oleic Acid: 72.58                  Peroxide: 4.33

DAGs: 96.3                           PPP:1.0