Greek Kalamata


This early harvest Nov 2020 High Phenol Greek Kalamata is both rare and unique. It has notes of green almond, unripe banana and a lingering Szechuan peppercorn finish with surprising low bitterness and noticeable astringency.

The combination of picking the olives from the tree extremely early (low green maturity index), combined with minimal processing result in this high phenol content and even more significant extraordinarily high and healthy Oleocanthol levels of 381ppm.

This oil contains over twice as much of this healthful compound than any oil we’ve measured before.

Want more info? Read below!

Harvest Date: Nov 2020
Country of Origin: Greece
Intensity: Robust
Fruitiness: 5.5  Bitterness: 3.5  Pungency: 4.2

Chemistry: Biophenols: 575.1 ppm
Oleic Acid: 74.6
FFA: .31
Peroxide Value: 7.3
DAGS: 93.9


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It should be noted that high levels of Oleocanthal and Oleacein present important biological activity and have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity!

An international study performed at the University of California, Davis concluded that the levels of Oleocanthal and Oleacein measured in this Kalamata are noticeably higher than average values. Average values are respectively around 135 & 105 mg/Kg. This EVOO contains 995mg/Kg of Oleocanthal and 199 mg/Kg of Oleacein! Crazy high!

Daily consumption of 20g of the analyzed olive oil provides 25.2mg of hydroxytyrosol/tyros. Oils that contain more than 5mg/20g (this oil has 25.2mg/20g) belong to the category of oils that protect the blood lipids from oxidative stress, according to Regulation 432/2012 of the European Union.

Needless to say, this EVOO is extremely healthy for you, mentally and physically!

Oliva! Greek Kalamata Extra Virgin Olive Oil contain no additives, no chemicals, & no preservatives. All are from the most recent harvest.

Chemistry Breakdown

Biophenols (Antioxidant like substances naturally occurring in EVOO) – Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.

DAGS (Diacylglycerol) – Indicates the age of the olive oil. An EVOO should have a DAGs content of 85% of higher. The higher the score, the fresher the oil. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin. A low FFA is desired, and means the amount of time between the harvest and the crush was minimal. In addition: the lower the FFA, the higher the smoke point.

Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.

PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.

Nutrition Info