Description

This limited production early Kalamata has intense pepper on the finish and is highly astringent, with notes of arugula, green tea, apple peel and rose petal. The combination of picking the fruit an an extremely low green maturity index (early harvest) and minimal processing resulted in high phenol content and the highest amount of Oleocanthal we have ever seen at 453.2 ppm. Recently this antioxidant powerhouse took 1st place overall in the Worlds Healthiest Olive Oil Competition and 1st place in the Oleocanthal Category!

Crushed November 2021 in Greece

Biophenols: 652.1 ppm         FFA: .28                         Oleic Acid: 76.7

Peroxide: 5.7                           DAGS: 93.2                     PPP: <1.0

Fruitiness: 6.0                        Bitterness: 4.5                Pungency: 4.8