This limited production early Kalamata displays immediate peppery sensations at the back of the throat followed by lingering spice and pungency throughout the mouth. The combination of picking green, unripe Kalamata fruit and minimal processing resulted in high antioxidant content and more specifically, a very high concentration of Oleocanthal at 258 ppm. Flavor notes include wheatgrass, malt, and green apple. Biophenols: 547.9ppm FFA: 0.29 Oleic Acid: 74.23 Peroxide: 3.32 DAGs: 90.0 PPP: 3.8 Squalene: 4756.4 A-Tocopherols: 380.2 *As measured at the time of crush. Organoleptic Taste Panel Assessment: Fruitiness 5.0 Bitterness 3.8 Pungency 4.5 Smoke Point: 350 F