HIGH PHENOL Kalamata Reserve Extra Virgin
HIGH PHENOL Kalamata Reserve Extra Virgin
Greece- Robust Intensity
This limited-production, early harvest Kalamata displays immediate peppery sensations at the back of the throat accompanied by a spicy mouth feel and a Szechuan peppercorn sensation.
The combination of picking green, unripe fruit and minimal processing has resulted in high antioxidant content, more specifically, a high concentration of Oleocanthal at 258.8 ppm! Flavor notes include creamy green complexity and balance.
*The pricing reflects this spectacular extra virgin’s quality and limited production. A pour spout is included on each bottle to control every precious drop (usually sold separately for $1.95)
Organoleptic Taste Assessment:
Fruitiness: 5.0
Bitterness: 3.8
Pungency: 4.5
Laboratory Analysis
Biophenols: 547.9
FFA: 0.29
Oleic Acid: 74.23
Peroxide: 3.32
DAGs: 90.00
PPP: 3.8
Squalene: 4,756.4
A-Tocopherols: 380.2
Smoke Point: 350F
A NOTE ON TESTING METHODS!
Some oils have an inflated phenol score (or none at all) which can misrepresent the healthy qualities you think you’re getting. Phenols are natural compounds like Oleocanthal, that are present in extra-virgin olive oil. They exhibit significantly beneficial biological effects in many diseases.
Our olive oil is tested using the only officially recognized method of HPLC (High-Performance Liquid Chromatography)
Some oils are tested using undisclosed methods, likely NMR (Nuclear Magnetic Resonance) which often triples the amount of phenols reported. You could at least double if not triple the count of this Kalamata to estimate what the NMR testing might reflect.
This underscores the importance of using the correct scientific measurements and knowing how the olive oil you’re buying is tested. Testing method matters!
