This limited production early Kalamata displays immediate peppery sensations at the back of the throat accompanied by a spicy mouth feel and a Szechuan peppercorn sensation. The combination of picking gree, unripe Kalamata fruit and minimal processing resulted in high antioxidant content and more specifically, a high concentration of Oleocanthal at 258.8PPM. Flavor notes include creamy green almond and flocr confectionery notes. High complexity and balance.