Kalamata Reserve – High Phenol

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.

Origin: Greece
Crush Date: October 2024
Bio-phenols Intensity: 654 (Robust)
Organoleptic Taste Panel Assessment: Fruitiness: 5.2, Bitterness: 4.0, Pungency: 4.5