Last year this antioxidant powerhouse placed in the Worlds Healthiest Olive Oil Competition and took 1st place in the Oleocanthal category.
Tasting Notes:
This limited production early Kalamata displays immediate intense pepper plus some delayed pungency. 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.
Recommended daily serving is 1/2 tsp (2.46ml)
Organoleptic Taste Panel Assessment:
Fruitiness: 5.4
Bitterness: 4.2
Pungency: 6.0
*Biophenols: 1,093.14 ppm*
FFA: 0.12
Oleic Acid: 76.30
Peroxide: 2.86
DAGs: 97.4
PPP: <0.6
Squalene: 6,042.6
A-Tocopherols: 227.9
Smoke Point: 385 F
*As measured at the time of crush.
