top of page

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







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


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