“Ultra-High Phenol Kalamata Reserve” Extra Virgin Olive Oil (Greece)

This limited production early Kalamata displays immediate pepper. It is a 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 pickling 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.