Kalamata Reserve Extra Virgin Olive Oil - Limited Harvest HPOO
Harvest: 2024
Country / Region: Greece / Messinia
Intensity: Robust
Description: The well-known Kalamata Olive of Greece is presented here in an extremely rare pressing of fresh, high-phenolic olive oil. This early harvest Kalamata Reserve extra virgin olive oil contains an impressively high total phenol content of 654.0 ppm! This crush also scores high in fruitiness and has a desirable pungency. It displays immediate 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 resulted in high antioxidant content and more specifically, a very high concentration of Oleocanthal at 468.0 ppm. Flavour notes include creamy green almond and a confectionary center followed by a moderate amount of bitterness and throat catching burn similar to Szechuan peppercorn. Limited quantity.
Additional Comments: The levels of oleocanthal and oleacein are higher than the average values (135 and 105 mg/Kg respectively) of the samples included in the international study performed at the University of California, Davis. The daily consumption of 20 g of the analyzed olive oil provides 38,39mg of hydroxytyrosol, tyrosol or their derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.
It should be noted that oleocanthal and oleacein present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.
Tasting Profile / Serving Suggestions: This limited production early harvest Kalamata Reserve displays immediate 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 resulted in high antioxidant content and more specifically, a very high concentration of Oleocanthal at 468.0 ppm of the total phenolic content of 654.0 ppm. Flavour notes include creamy green almond and a confectionary center followed by a moderate amount of bitterness and throat catching burn similar to Szechuan peppercorn.
Chemical Analysis at time of crush:
| Free Fatty Acids (FFA): |
0.12% |
| Peroxides: |
4.33 mEqO2/kg |
| Oleic Acid: |
72.58 |
| BIOphenols:* |
654.0 mg caffeic acid/kg |
| DAG: |
96.3 |
| PPP: |
1.0 |
| Squalene: |
4188.8 ppm pending |
| a-Tocopherols: |
348.7 ppm pending |
| Smoke Point: |
390 °F / 199 °C |
| Harvest / Crush Date: |
2024 / October |
Sensory Evaluation:
Fruitiness: 5.2
Bitterness: 4.0
Pungency: 4.5
Certifications:
Ultra Premium
Non GMO Project Verified
Size: 200ml / 375ml
Packaging: Elegantly presented in a dark glass bottle to help prevent exposure to harmful UV light.
NOTE: We bottle only upon receipt of your online order, or in front of you in-store.
Additional Comments: The levels of oleocanthal and oleacein are higher than the average values (135 and 105 mg/Kg respectively) of the samples included in the international study performed at the University of California, Davis. The daily consumption of 20 g of the analyzed olive oil provides 38,39mg of hydroxytyrosol, tyrosol or their derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.
It should be noted that oleocanthal and oleacein present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.
