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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 results in a high concentration of oleocanthal at 347 ppm.
Biophenols: 589.3 ppm FFA: 0.16
Oleic Acid: 73.19 Peroxide: 3.81
DAGs: 90.0 PPP: 2.4
Squalene: 4190.5 A-Tocopherols: 365.1
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 Bitterness: 3.7 Pungency: 4.3
