Greece - Robust Intensity

This limited production, early harvest 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 biophenol (antioxidant) content and more specifically, a crazy-high concentration of Oleocanthal at 468ppm!

Flavor notes include creamy green almond and a confectionary center followed by a moderate amount of bitterness and throat catching burn similar to Szechuan peppercorn. 

*Bottled with a complimentary pour spout to control each precious drop : )

Smoke Point: 390F

Organoleptic Taste Assessment:
Fruitiness: 5.2
Bitterness: 4.0
Pungency: 4.5

Laboratory Analysis:
Biophenols: 654 ppm* (see notes on testing methods below. Some tests are not the accepted standard and can double or even triple the reported biophenol score.)
FFA: 0.12
Oleic Acid: 72.58
Peroxide: 4.33
DAGs: 96.3
PPP: 1.0

*NOTE ON TESTING METHODS: How accurately tested is the olive oil you buy?

Some oils have an inflated biophenol score (or none at all) which can misrepresent the healthy qualities you think you’re getting.

Biophenols are natural compounds, like oleocanthal, that are present in extra-virgin olive oil. They can exhibit significantly beneficial biological effects in many diseases (anti-inflammatory, antioxidative, neuroprotective, cardioprotective and more!)

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 can double (eventriple) the amount of biophenols reported.

This underscores the importance of using the correct scientific measurements and knowing how the olive oil you’re buying is tested. Testing method matters!