This is our highest phenol olive oil we have ever had! 1600 ppm*
This limited production early Kalamata has savory vegetal notes of arugula, Romaine lettuce leaf and green tea. Unique distinctive flavor and astringency. The combination of picking the fruit at an extremely low green maturity index (early harvest) and minimal processing resulted in the high phenol content and extraordinarily high and healthful Oleocanthal properties (of 1,201 ppm).
Our supplier, Veronica Foods, achieved these numbers by focusing on this specific variety (Kalamata) which resulted in an astonishingly low yield of 7% when determined that it be picked at an immature stage, and that the paste only be processed for 15 minutes! These measures preserved the phenolic content. In fact, these olives were harvested at such a low green fruit maturity index that some of the typical quality chemistry had to be re-analyzed because rarely seen pigments in the oil and antioxidants were interfering with the readings!
We encourage you to research the health claims attached based on the high amounts of antioxidant substances (hydroxytyrosol and tyrosol derivatives) that elevate this oil into the category of oils that protect the blood lipids from oxidative stress -and the regulation itself. There is also a note and associated health claim relative specific to Oleocanthal and Oleacein (the anti-antioxidant, cardioprotective and neuroprotective activity) and that these oils contain more than average values based on a UC Davis study.