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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!
Crush Date: May 2023
Bio-phenols Intensity: 534.2 (Robust)
Organoleptic Taste Panel Assessment: Fruitiness: 5.4, Bitterness: 4.0, Pungency: 4.5