Kalamata – Australia

Robust Intensity – Crush Date: May 2023

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 (147ppm), indicative of the peppery sensation found in very early Kalamata fruit!

Chemistry:                                                                                                                                                                                                     *Biophenols: 534.2 ppm
*FFA: 0.20
*Oleic Acid: 78.2
*Peroxide: 4.0
*DAGs: 96.1
*PPP: <0.2                                                                                                                                                      Squalene: 4,188.8    A-Tocopherols: 348.7

Organoleptic Taste Panel Assessment:
Fruitiness: 5.4 Bitterness: 4.0 Pungency: 4.5
*As measured at the time of crush.
Country of origin: Australia