KALAMATA RESERVE - ULTRA HIGH PHENOL October 2024

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.

Country of Origin: GREECE

Crush Date: October 2024

Robust Intensity

Smoke Point: 375 F    As measured at time of crush

  *Biophenols: 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

Organoleptic Taste Panel Assessment

FRUITINESS  4.6     BITTERNESS 3.4       PUNGENCY    4.6

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