High Phenol Kalamata Extra Virgin Olive Oil
This limited production early Kalamata displays notes of green tea, wheatgrass and dry herb followed by lingering pepper with intense astringency. The combination of picking green, unripe Kalamata and minimal processing results in high antioxidant polyphenol content and a high concentration of Oleocanthal at 347 ppm.
This limited production early Kalamata displays notes of green tea, wheatgrass and dry herb followed by lingering pepper with intense astringency. The combination of picking green, unripe Kalamata and minimal processing results in high antioxidant polyphenol content and a high concentration of Oleocanthal at 347 ppm.
This limited production early Kalamata displays notes of green tea, wheatgrass and dry herb followed by lingering pepper with intense astringency. The combination of picking green, unripe Kalamata and minimal processing results in high antioxidant polyphenol content and a high concentration of Oleocanthal at 347 ppm.
Country of Origin: Greece
Intensity: Robust
Crush Date: October 2024
Biophenols: 589.3 ppm
FFA: 0.16
Oleic Acid: 73.19
Peroxide: 3.81
DAGs: 90
PPP: 2.4
Squalene: 4190.5
A-Tocopherols: 409.1
Organoleptic Taste Panel Assessment
Fruitiness: 5.0
Bitterness: 3.7
Pungency: 4.3
To learn more about the chemistry analysis, please click here.
*Chemistry values are representative from time of crush.
