This limited production early Kalamata has intense pepper on the finish with a wasabi like pungency and notes of apple, savory herb, creamy artichoke and almond. The combination of picking the fruit extremely early and minimal processing resulted in high phenol content and a very high Oleocanthal content (147 ppm), indicative of the peppery sensation found in very early Kalamata fruit!
Oleic Acid: 78.2
Crush Date: May 2023
*As measured at the time of crush
Country of origin: Australia