This limited production early Kalamata has intense pepper on the finish and is highly astringent with notes of arugula, green tea and floral hints of citrus blossom. The combination of picking the fruit at an extremely low green maturity index (early harvest) and minimal processing resulted in high phenol content and of more significance, a very high amount of Oleocanthal at 396.8 ppm.
Try these recipes featuring our Ultra Premium Extra Virgin Olive Oil:
