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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

$13.95Price
  • 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

     

  • No returns, refunds or exchanges unless the incorrect product is received.