This early harvest Kalamata is sweet and fragrant with notes of rose petal, artichoke and a creamy mouth feel followed by a wallop of pepperiness consistent with high Oleocanthal content. The combination of picking the fruit early, at an extremely low green maturity index and minimal processing has resulted in high phenol content but more significant: extraordinarily high and healthful amounts of the antioxidant (NMR phenols* = 1,576 of which Oleocanthal is 1,022)

    *NMR 1576 (Oleocanthal : 1,022ppm)            

     Oleic Acid: 75.1                        Peroxide: 7.36

     DAGs: 97.8                              *PPP: <0.7

*Oleocanthal is one of the most significant health-promoting molecules in medicinal olive oil. Over 300 peer-reviewed scientific studies implicate oleocanthal as a cancer protective, anti-inflammatory, antioxidative, antimicrobial, and neuroprotective agent.