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The limited production early Kalamata displays immediate intense pepper. It is complex on both the nose and mouth and displays notes of green apple, sweet maltiness and throat catching pepperiness similar to Szechuan peppercorn.
The combination of picking green, unripe Kalamata olives at low maturity (early harvest) and minimal processing results in high antioxidant content and more specifically, a very high concentration of Oleocanthal at 439.9 ppm.!
*Biophenols: 703.5ppm *FFA: 0.17
*Oleic Acid: 74.32 *Peroxide: 3.9
*DAGs: 91.4 *PPP: 2.3
*Squalene: 4565.4 *A-Tocopherols: 365.1
*As measured at the time of crush
Organoleptic Taste Panel Assessment:
Fruitiness: 4.6 Bitterness: 3.4 Pungency: 4.6
