Kalamata Reserve – High Phenol

This limited production early Kalamata displays notes of green tea, wheatgrass and dry herbs 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.

Origin: Greece
Crush Date: October 2024
Bio-phenols Intensity: 589.3 (Robust)
Organoleptic Taste Panel Assessment: Fruitiness: 6.9, Bitterness: 3.8, Pungency: 4.2