Extra Virgin Olive Oil
This limited production early Kalamata displays immediate peppery sensations at the back of the throat followed by lingering spice and pungency throughout the mouth. The combination of picking green, unripe Kalamata fruit and minimal processing resulted in high antioxidant content and more specifically, a very high concentration of Oleocanthal at 445ppm. Flavor notes include wheatgrass, malt, and green apple.
Organoleptic Taste Panel Assessment (assessed at the time of the crush)
Fruitiness 5.0 Bitterness 4.0 Pungency 5.0
*Biophenols: 708 ppm A-Tocopherols: 420.6 Squalene: 5,249.0
FFA: 0.18 Oleic Acid: 74.64 Peroxide: 2.49 DAGs: 90.00 *PPP: <0.65
Crush Date: Oct 2023 Country of Orgin: GREECE
*Assessed at the time of the crush