photo of bowl of kalamata olives representing kalamata extra virgin olive oil

Kalamata Extra Virgin Olive Oil



Robust Intensity

This limited production early Kalamata has intense pepper on the finish with a wasabi like pungency and notes of apple, savory herb, creamy artichoke and almond. The combination of picking the fruit extremely early and minimal processing resulted in high phenol content and a very high Oleocanthal content (147 ppm), indicative of the peppery sensation found in very early Kalamata fruit!

*Biophenols: 534.2ppm
Oleic Acid: 78.2
DAGs: 96.1

FFA: 0.2
Peroxide: 4.0
*PPP: <0.2

Squalene: 4,188.80
A-Tocopherols: 348.7

Crush Date: May 2023
*As measured at the time of crush
Country of origin: Australia

Additional information