Country of Origin: Australia
Robust Intensity
*Biophenols: 524.2 ppm FFA: 0.22
Oleic Acid: 78.2 Peroxide: 4.0
DAGs: 96.1 *PPP: <0.2
Squalene: 4188.80 A-Tocopherols: 348.70
*As measured at the time of crush
Tasting Notes:
This limited production early Kalamata has intense pepper on the finish with a wasabi like pungency and notes of apple, savory her, creamy artichoke and almond. The combination of picking the olive and minimal processing resulted in a high phenol content and a very high Oleocanthal content (147 ppm), indicative of the peppery sensation found in very early Kalamata fruit.
Country of Origin: Australia
Robust Intensity
Organoleptic Taste Panel Assessment
FRUITINESS 5.4
BITTERNESS 4.0
PUNGENCY 4.5
Kalamata Extra Virgin Olive Oil
This Australian Kalama displays notes of apple, savory herb, creamy artichoke and almond with and a strong peppery finish.
Biophenols: 534.2 FFA: 0.22
Oleic Acid ; 78.2 Peroxide: 4.0
DAGS: 96.1 PPP: <0.2
Squalene: 4,188.80 A-Tocopherols: 348.7
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