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

This limited production early Kalamata 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 258.8 ppm. Flavour notes include creamy green almond and floral confectionary notes. High complexity and balance.