Crush Date: May 2023

Robust

*Biophenols: 534.2 ppm
Oleic Acid: 78.2
DAGs: 96.1
Squalene: 4,188.80
A-Tocopherols: 348.7
FFA:  0.22
Peroxide: 4.0
*PPP: <0.2

*As measured at the time of crush.

Organoleptic Taste Panel Assessment:
Fruitiness: 5.4 | Bitterness: 4.0 | Pungency: 4.5

This limited production early Kalamata has intense pepper on the finish with a wasabi like pungency and notes of apple, savory herb, creamy artichoke and almond.

The combination of picking the fruit extremely early and minimal processing resulted in high phenol content and a very high Oleocanthal content (147ppm), indicative of the peppery sensation found in very early Kalamata fruit!