Country of Origin: Greece
*Biophenols: 496.6 ppm FFA: 0.18
Oleic Acid: 75.3 Peroxide: 4.6
DAGs: 97.5 *PPP: <1.0
Squalene: 3960.0 A-Tocopherols: 355.2
*As measured at the time of crush
This early harves Kalamata has savory vegetable notes of asparagas and artichoke with an immediate spiciness on the front and a lingering Szechuan peppercorn finish. The combination of picking the fruit early, at an extremely low green maturity index and minimal processing has resulted in a high phenol content but more significant: extraordinarily high and healthful amounts of the antioxidant Oleocanthal. (275.4 ppm)
Kalamata Extra Virgin Olive Oil (Chile)
It displays notes of green almond and green tea with malty flavors and a strong peppery finish.
Organoleptic Taste Panel Assessment
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