Greek "Ultra-High Phenol" Kalamata

 

This limited production early Kalamata has intense pepper on the finish and is highly astringent, with notes of arugula, green tea, apple peel and rose petal. The combination of picking the fruit at an extremely low green maturity index (early harvest) and minimal processing resulted in high phenol content and of more significance, a very high amount of Oleocanthal at 396.8 Last year this antioxidant powerhouse took 1st place overall in the Worlds Healthiest Olive Oil Competition and 1st place in the Oleocanthal Category!  (NMR phenols*= 1.919 of which Oleocanthals is 1,462)