Olive Oil

Since 1995, over 18 hillside acres of Tuscan and Spanish olive tree varieties have been planted at Jordan including Frantoio, Pendolino, Leccino and Arbequina.

After planting, three to four years must elapse before the trees produce enough fruit to press. We typically harvest our olive trees in November. The olives are handpicked and cold pressed within 24 hours of harvest, using a combination of blade and stone milling. Never filtered or heated, the resulting extra virgin olive oil shows exceptional fruit and complexity. Each bottle is hand-labeled in our cellars by the Jordan culinary staff. It is delicious with crusty bread, in pasta dishes, brushed over grilled foods, and as a spicy accent for lightly cooked vegetables.

The 2012 Jordan Estate Extra Virgin Olive Oil is currently available for purchase at the winery or on our website.

2012 Jordan Estate Extra Virgin Olive Oil printable tasting notes
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Seasons of the vineyard at Jordan Estate

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‘Farm to Fork Culinary Journey’ package with Hotel Healdsburg and Jordan Vineyard & Winery debuts

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Join Winemaker Rob Davis at The Campton Place Restaurant in San Francisco for an exclusive dinner.