This limited production early Kalamata has intense pepper on the finish and is highly astringent, with notes of arugula, green tea, apple peel, and rose petal. The combination of picking the fruit at an early harvest and minimal processing resulted in high phenol content and the highest amount of Oleocanthal we have ever seen at 453.2 ppm. Last year this antioxidant powerhouse took 1st place overall in the World’s Healthiest Olive Oil Competition and 1st place in the Oleocanthal Category!
*BIOPHENOLS: 652.1 PPM *FFA: 0.28
*OLEIC ACID: 76.7 *PEROXIDE: 5.7
*DAGS: 93.2 *PPP: <1.0
SQUALINE: 3284.2 A-TOCIPHEROLS: 382.8
ORGANOLEPTIC TASTE PANAL ASSESSMENT:
FRUITINESS-6.0 BITTERNESS-4.5 PUNGENCY-4.8
*AS MEASURED AT THE TIME OF CRUSH.
COUNTRY OF ORIGIN: (Greece)