Much of the 1600-acre Jordan estate remains undeveloped and is typical of California's undulating oak woodlands. Starting in 1995, some twenty-six acres of hillside land have been planted with four different varieties of olive trees: Frantoio, Pendolino, Leccino and Cipressino. About three or four years must elapse before olive trees start producing enough fruit to press; they reach full maturity at eight years. These varieties are the main source of fine Tuscan olive oils.

Our first harvest was in November of 1999. The olives were hand picked and cold pressed the same day, using a stone mill and three-phase centrifuge separator.

The resultant extra virgin olive oil is of very high quality, with good fruit and pungency. It is excellent as a dip with crusty bread, with pasta dishes, brushed over grilled foods, and as a spicy accent note for lightly cooked vegetables.

The 2006 Jordan Extra Virgin Olive Oil is currently available for purchase at the winery or through our website.