Northern Kalamata Greece

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This early harvest Kalamata is sweet and fragrant with notes of rose petal, artichoke and a creamy mouth feel followed by a wallop of pepperiness consistent with high Oleocanthal content. The combination of picking the fruit early, at an extremely low green maturity index and minimal processing has resulted in high phenol content but more significant: extraordinarily high and healthful amounts of the antioxidant Oleocanthal (338.1 ppm) (NMR phenols* = 1,576 of which Oleocanthal is 1,022)

*Biophenols: 505.3 ppm FFA:0.13

Oleic Acid: 75.1 Peroxide: 7.36

DAGs: 97.8 *PPP: <0.7

Squalene: 3,001.5 A-Tocopherols: 439.7

Organoleptic Taste Panel Assessment

Fruitiness 4.5

Bitterness 3.0

Pungency 4.0