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This limited production early Kalamata displays immediate peppery sensations at the back of the throat accompanied by a spicy mouth feel and a Szechuan peppercorn sensation. Flavor notes include creamy green almond and floral confectionery notes.
The combination of picking green, unripe Kalamata fruit and minimal processing resulted in high antioxidant content and more specifically, a high concentration of Oleocanthal at 258.8 ppm.
*Biophenols: 547.9 ppm FFA: 0.29
Oleic Acid: 74.23 Peroxide: 3.32
*DAGs: 90.00 *PPP: 3.8
Squalene: 4,756.4 A-Tocopherols: 380.2
