Finally, the specific olive variety impacts polyphenol count, too. Kalamon or Kalamata is considered a polyphenol powerhouse, with levels often reaching 1,000–1,500 mg/kg and a bold, peppery flavor thanks to compounds, like oleocanthal. Other standout varieties include Koroneiki (500–900 mg/kg), Picual (400–800 mg/kg), Coratina (300–700 mg/kg), and Chetoui.
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