High Phenol Kalamata Reserve Extra Virgin Olive Oil


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Country of Origin: Greece
Robust Intensity
Crush Date: October 2023


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 445 ppm. Flavor notes include wheatgrass, malt, and green apple.

*Biophenols: 708 ppm                   FFA:  0.18
Oleic Acid: 74.64                         Peroxide: 2.49
*DAGs: 90.00                               *PPP: <0.65
Squalene: 5,249.0                     A-Tocopherols: 420.6
*As measured at the time of crush.

Smoke Point: 365 F



Avocado Hummus

1 (15 oz) can chick peas, rinsed and drained
2  ripe avocados, remove the seed
3 tbsp of your favorite extra virgin olive oil
3 tbsp fresh lime juice
1 clove garlic, peeled
salt and freshly ground mixed peppercorn
1/8 tsp cumin
2 tbsp finely chopped cilantro leaves
red pepper flakes

Pulse together the chick peas, olive oil, lime juice, and garlic in a food processor until smooth, about 2 minutes.  Season with salt, pepper, cumin and add in the avocados.
Pulse mixture until smooth and creamy, about 1 – 2 minutes longer.
Serve with more olive oil drizzled on top and sprinkle with cilantro and red pepper flakes.
Use as a spread on sandwiches or enjoy with vegetables, pita chips and meats!