Country of Origin: Greece Crush Date: October 2024 This limited production early Kalamata displays 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 results in high antioxidant polyphenol content and more specifically, a very high concentration of Oleocanthal at 468 ppm. *Biophenols: 654ppm FFA: 0.12 Oleic Acid: 72.58 Peroxide: 4.33 *DAGS: 96.3 *PPP: 1.0 *As measured at the time of crush. Smoke Point: 390 F Organoleptic Taste Panel Assessment: Fruitiness 5.2 Bitterness 4.0 Pungency 4