Description
This limited production early Kalamata displays immediate intense pepper plus some delayed pungency. Containing over 1,000 ppm total phenols, it is delightfully astringent and spicy with notes of green tea, savory herb, creamy green almond and artichoke. The combination of picking the green, unripe fruit at low maturity (early harvest) and minimal processing results in high antioxidant content and more specifically, a very high concentration of Oleocanthal at a record breaking 718.87 ppm. Last year this antioxidant powerhouse placed in the Worlds Healthiest Olive Oil Competition and took 1st place in the Oleocanthal category.
Intensity: Robust
Country of Origin: Greece
Crush Date: October 2023
IOC-Certified Taste Panel Assessment: Fruitiness (5.4), Bitterness (4.2), Pungency (6.0).
Chemistry Analysis: Biophenols (1,093.14 ppm), FFA (0.12), Oleic Acid (76.3), Peroxide (2.86), DAGs (97.4), PPP (<0.6), Squalene (6,042.6 ppm), and A-Tocopherols (227.9 ppm).
*As measured at the time of crush.
