A limited production with a very high concentration of Oleocanthal!
Tasting Notes:
This limited production early Kalamata displays notes of green tea, wheatgrass and dry herb followed by lingering pepper with intense astringency. The combination of picking green, unripe Kalamata and minimal processing results in high antioxidant polyphenol content and a high concentration of Oleocanthal at 347 ppm.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0
Bitterness: 3.7
Pungency: 4.3
*Biophenols: 589.3 ppm*
FFA: 0.16
Oleic Acid: 73.19
Peroxide: 3.81
DAGs: 90.00
PPP: 2.4
Squalene: 4,190.5
A-Tocopherols: 409.1
Smoke Point: 375 F
*As measured at the time of crush.
