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This early harvest Kalamata olive oil has notes of green almond and unripe avocado with a lingering Szechuan peppercorn finish. Low bitterness and noticeable astringency. The combination of picking the fruit at an extremely low green maturity index and minimal processing resulted in the high phenol content and more significant extraordinarily high and healthful Oleocanthal levels (381ppm). This example contains over twice as much of this healthful compound than any oil we have measured before.
Crush Date: November 2020
Polyphenol Intensity: 575.1 (Robust)
Organoleptic Taste Panel Assessment: Fruitiness: 5.5, Bitterness: 3.5, Pungency: 4.0