Taste Panel Assessment                  

Tasting Notes:

This limited production early Kalamata displays notes of green tea, wheatgrass and dry herb followed by lingering pepper with intense astringency.  The combination of picking green, unripe Kalamata and minimal processing results in high antioxidant polyphenol content and a high concentration of Oleocanthal at 347 ppm.

Smoke Point: 375

Biophenols: 589.3 ppm     FFA:  0.16         Oleic Acid: 73.19               Peroxide: 3.81

  Squalene: 4190.5ppm    *PPP: <2.4       A-Tocopherols: 258.5       DAGs: 90

                                    *As measured at the time of crush

                                                  Smoke Point: 375