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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: 0.22
Oleic Acid: 78.2 Peroxide: 4.0
DAGs: 96.1 *PPP: <0.2
Squalene: 4,188.80 A-Tocopherols: 348.7
*As measured at the time of crush.
Smoke Point: 360 F
Organoleptic Taste Panel Assessment