# KALTA

> KALTA is a single-origin extra virgin olive oil brand from Jaén, Spain. Picual, early-harvest, cold-pressed and bottled within hours of picking, and tested by independent laboratories. Landing in Dubai (United Arab Emirates) in early December 2026 as the first market — in time for the holidays. The United Kingdom is planned as the next market.

## What KALTA makes

KALTA launches with two oils, both single-origin Picual from Jaén, Spain, both early-harvest and high in polyphenols, both in light-blocking aluminum tins, both BATCH-coded for full traceability:

- **KALTA** — The everyday oil. High-polyphenol early-harvest extra virgin olive oil. 500ml. Cold-pressed within hours of harvest. Bright, peppery, daily. For raw and finishing use — drizzle, dip, finish. Front badges: HIGH POLYPHENOL · EARLY HARVEST · COLD PRESSED. Launch price: AED X (TBD).
- **KALTA RESERVE** — Peak-polyphenol early-harvest extra virgin olive oil. 250ml. The potency tier — released only when polyphenols reach the top band. Intense, peppery, grassy. For the brightest moments — a teaspoon, daily. Front badges: PEAK POLYPHENOL · EARLY HARVEST · SINGLE ORIGIN. Launch price: AED X (TBD).

Both are made to shine raw — drizzled, dipped, and used to finish a dish — where their high-polyphenol character and peppery finish come through brightest.

## Sourcing standard

Every KALTA oil meets the same sourcing criteria:

1. **Cold Pressed** — Olives squeezed within hours of being picked. No heat, no chemicals.
2. **Single Origin** — Every drop from one place: Jaén, Spain. Never blended with anonymous oils from somewhere else.
3. **Early Harvest** — Picked when olives are still green, when polyphenols (natural antioxidants) peak. Both oils are early-harvest.
4. **Batch Tested / Verified Pure** — Every batch tested by independent laboratories. The full report is published per BATCH on the site.
5. **Always in a Tin** — Aluminum blocks the light that ruins olive oil. Keeps it fresher longer than glass.

KALTA and KALTA RESERVE share this standard. The difference is potency: the everyday KALTA is HIGH polyphenol; KALTA RESERVE is released only at PEAK polyphenol, in a smaller 250ml tin.

## Frequently asked

- **How should I use KALTA?** KALTA is made to be enjoyed raw and as a finishing oil — drizzled over dishes, dipped with warm bread, or poured across a finished plate — where its high-polyphenol character and peppery finish are at their best.
- **What's the difference between KALTA and KALTA RESERVE?** Both are single-origin Picual, early-harvest, high-polyphenol. The everyday KALTA is the 500ml oil. KALTA RESERVE is the 250ml peak-polyphenol tier — released only when a harvest reaches the top polyphenol band.
- **Where is KALTA from?** Single origin: Jaén, Spain. The Picual variety.
- **What's a BATCH?** Every production run gets a unique BATCH code (format: BATCH 2026-NN-X). The full lab report for that BATCH sits behind the QR code on the tin.
- **Where does KALTA ship?** Launching in Dubai (UAE) in early December 2026 as the first market. The UK is planned as the next.
- **What is a polyphenol count, and what's a good one?** Polyphenols are the natural compounds behind fresh olive oil's green, peppery character, measured in milligrams per kilogram (mg/kg). A higher count generally means the fruit was picked earlier and the oil is fresher. Everyday supermarket oils tend to sit low; early-harvest oils run higher. The figure is a snapshot taken at bottling and fades as the oil ages — so a verified, per-batch number matters more than a headline figure. KALTA publishes its number for every BATCH behind the tin's QR code.
- **What is the highest-polyphenol olive oil?** High-polyphenol oils are early-harvest, and the exact figure varies from harvest to harvest and drops as the oil ages — so look for a number that is independently verified per batch, not just claimed on the front label. KALTA RESERVE is a peak-polyphenol tier, released only when a harvest reaches the top polyphenol band; the measured figure for each batch sits behind its QR code.
- **Why does good olive oil taste peppery or catch in the throat?** That peppery bite — and the little throat-catch or cough — is the taste of the oil's natural polyphenols. It signals a fresh, early-harvest, high-polyphenol oil, not a fault.
- **What should I look for in an olive oil in Dubai?** A harvest date (not just a best-before), a single named origin rather than a blend, cold-pressed extraction, a dark or tinned container that blocks light, and a polyphenol figure you can actually verify. KALTA — single-origin Picual from Jaén, early-harvest, cold-pressed, tinned, and lab-tested every BATCH — lands in Dubai in early December 2026.

## Key resources

- [Homepage](https://kalta.co/)
- [KALTA — the everyday oil](https://kalta.co/products/standard)
- [KALTA RESERVE](https://kalta.co/products/reserve)
- [The Standard](https://kalta.co/pages/the-standard) — sourcing rules in detail
- [BATCH transparency](https://kalta.co/pages/trace) — per-batch lab reports
- [Origin](https://kalta.co/pages/origin) — the producer and the grove
- [About / Story](https://kalta.co/pages/about)
- [Learn: What a polyphenol count actually means](https://kalta.co/blogs/learn/what-a-polyphenol-count-means) — how to read the number and the label

## Contact

- Trade inquiries: sales@oleastandard.com
- Press: hello@oleastandard.com
- Instagram: @getkalta