This limited production early Kalamata has intense pepper on the finish with a wasabi like pungency and notes of apple, savory herb, creamy artichoke and almond. The combination of picking the fruit extremely early and minimal processing resulted in high phenol content and a very high Oleocanthal content (147ppm), indicative of the peppery sensation found in very early Kalamata fruit!
*Biophenols: 534.2 ppm FFA: 0.2
Oleic Acid: 78.2 Peroxide: 4.0
DAGs: 96.1 *PPP: <0.2
Squalene: 4,188.80 A-Tocopherols: 348.7
OliveTheBest –
Very Fresh tasting and high Phenol count