Kalamata Olive Oil
Kalamata, primarily a table olive, produces distinctive oil when processed for oil extraction. The oil exhibits unique characteristics including notes of ripe fruit, slight brininess, and complex flavour development. When harvested for oil, it creates a product quite different from typical green-harvested olive oils.
18
Oils
12
Mono
6
Blends
Results
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Sensory Profile
Fruitiness 5.5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
ripe fruit complex rich distinctive
Estimated Based on profiles for: Kalamata .