Stavros Olive Company Kalamata Reserve Extra Virgin Olive Oil from Brentwood CA
Stavros Kalamata Reserve bottle laid flat on a table with pasta dish on the side
Two Stavros Kalamata Reserve EVOO bottles photographed to show the front side and back side of the label
Stavros Kalamata Reserve Extra Virgin Olive Oil bottle photographed in aerial view next to pasta dish and greek salad bowl
Backside Stavros Kalamata Reserve EVOO bottle photographed showcasing nutrition facts
Stavros Kalamata Reserve Extra Virgin Olive Oil bottle photographed laying down next to a closeup of a Greek Salad
Stavros Olive Company Kalamata Reserve Extra Virgin Olive Oil from Brentwood CA
Stavros Kalamata Reserve bottle laid flat on a table with pasta dish on the side
Two Stavros Kalamata Reserve EVOO bottles photographed to show the front side and back side of the label
Stavros Kalamata Reserve Extra Virgin Olive Oil bottle photographed in aerial view next to pasta dish and greek salad bowl
Backside Stavros Kalamata Reserve EVOO bottle photographed showcasing nutrition facts
Stavros Kalamata Reserve Extra Virgin Olive Oil bottle photographed laying down next to a closeup of a Greek Salad

2024 Harvest

2024 Kalamata Reserve - California Extra Virgin Olive Oil

$24.00
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Grown & Harvested on our Brentwood, CA Farm
Stavros Olive Company certified extra virgin olive oil label by COOC
Certified Extra Virgin, Chemically & Sensory Tested
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Pesticide-Free Farming
Free shipping when you purchase 2+ bottles
Our 2024 Kalamata Reserve comes from a limited number of trees in our Brentwood orchard, making this a truly small‑batch, single‑varietal offering. The Kalamata olive—native to southern Greece and cherished for centuries—has long been celebrated for its deep, fruity complexity and naturally robust flavor. Traditionally enjoyed as a table olive, it produces an equally distinctive and expressive olive oil when carefully milled.

Freshly milled and crafted with care, our Kalamata Reserve delivers rich notes of ripe fruit, balanced bitterness, and a lingering peppery finish. Drizzle it over grilled meats, roasted vegetables, hearty salads, or use it as a finishing oil to bring depth and elegance to any dish. With its Mediterranean heritage and limited production, this Reserve is a true expression of our orchard and the timeless Kalamata varietal.


  • Region: North Coast - Brentwood, CA  94513
  • Harvest Date: 12/2/24
  • Bottle size: Available in 500 ml bottles (16.9 Fl. Oz)
  • Height: 10.9 inches
  • Bottle diameter: 2.4 inches     

In California, the olive harvest typically runs from mid-October through late November. A December 2 harvest date classifies this as a late-harvest oil: 

  • Lower Polyphenols: Late-harvest oils naturally have fewer antioxidants (polyphenols) than early-harvest oils, which is why they lack the aggressive bitterness and pungent "sting".
  • Higher Yield/Maturity: As the Kalamata olives ripen to a deep purple or black, their oil content increases, and the flavor shifts from "green and herbaceous" to "fruity and buttery". 

The flavor profile of this late-season harvest is typically milder and more buttery compared to earlier pressings.

While Kalamata olives are famous for the robust, peppery oils they produce when harvested green, a December harvest in California indicates the fruit was picked at maximum ripeness, resulting in a smoother, "rounder" sensory experience.

Sensory Characteristics

  • Aroma (The Nose): A fragrant, sweet scent with dominant notes of ripe olives and dark fruit. You may also notice subtle hints of spice and floral undertones.
  • Taste (The Palate): A silky, buttery texture with a mild-to-medium intensity. The flavor is characterized by a "sweet" olive fruitiness, often with delicate notes of roasted almond or walnut.
  • Finish (The Sensation): A gentle peppery kick that is much softer than the intense "throat-catch" of an October harvest. It typically has very low bitterness and a clean, light mouthfeel. 

This milder profile makes it a versatile "everyday" oil rather than a finishing-only oil: 

  • Daily Cooking: Its subtle flavor won't overpower delicate ingredients in sautéing or baking.
  • Salads & Seafood: Excellent for fresh greens or white fish where you want a smooth, fruity accent.
  • Dipping: Ideal for those who prefer a less aggressive, more approachable dipping oil for bread. 

100% California Extra Virgin Olive Oil - cold pressed from the Kalamata olive varietal - unfiltered
2024 Kalamata Reserve - California Extra Virgin Olive Oil

2024 Kalamata Reserve - California Extra Virgin Olive Oil

$24.00
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Illustration of an olive branch with green olives on a white background

Learn About the Burn!

The "burning" or "stinging" sensation in the back of your throat after tasting extra virgin olive oil is a definitive marker of high-quality, extra-virgin olive oil (EVOO).
This sensation is known in the industry as pungency.

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Stavros Olives Closeup

Why it "Burns"

The burn is caused by a specific natural antioxidant phenolic compound called oleocanthal that is found in extra virgin olive oil.

  • The Receptor: Your throat contains a specialized sensory receptor called TRPA1. While this receptor is absent from the mouth and tongue, it is abundant in the upper throat and nasal cavity.
  • The Reaction: When you swallow high-quality oil, oleocanthal specifically activates these TRPA1 receptors, triggering the stinging sensation or even a slight cough. Tasters often use a "one-cough" or "two-cough" rating to describe the oil's strength—the more you cough, the higher its health-promoting properties!
  • The Ibuprofen Link: Interestingly, oleocanthal and ibuprofen trigger the exact same receptor, which is why they both cause a similar throat-catch sensation.

Antioxidant Properties:

Learn to Love the Burn!

In olive oil, oleocanthal works alongside other well-known antioxidants like hydroxytyrosol and oleuropein.

While hydroxytyrosol is often cited as the most potent antioxidant in the oil for cardiovascular health, oleocanthal is the primary compound responsible for the peppery "stinging" sensation that indicates high bioactivity and freshness.

What Oleocanthal Does for Your Body

Oleocanthal contributes to the body's defense against oxidative stress through several mechanisms:

Closeup of Stavros Olives
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