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Since the 1990s, Jordan Winery has strived to craft the best, purest Extra Virgin Olive Oil that honors Tuscany and Spain right here in Sonoma County. More than 18 hillside acres of European olive tree varieties have been planted at Jordan since 1995, including Frantoio, Pendolino and Leccino from Italy and Arbequina from Spain. The Mediterranean climate of Northern California—warm, sunny days and cool, crisp nights—make Sonoma an ideal region for growing grapes, olives, and other fruits and vegetables.
“This vintage will be a chameleon in the kitchen and at your table. A fresh, spicy bouquet with notes of hay, fresh herbs and hazelnuts opens to pure flavors of grass and artichoke. A smooth balance of pungency and bitterness—quintessential attributes in high-quality olive oils—leads to a long, nut-kissed finish. Cooking possibilities are endless.” — Executive Chef Todd Knoll
With alternate-bearing olive trees, a string of bountiful harvests isn’t expected, but Jordan’s 18 acres of orchards have been blessed by Mother Nature three years in row. Near-perfect weather with warm, dry conditions prevailed throughout the growing season, leading budbreak, flowering, fruit set and harvest to all commence 2-3 weeks early. This ideal situation allowed us to let the olives fully ripen without the threat of rains or frost, ensuring our ripest harvest to date and a full expression of each variety’s flavors.
Fruit was either handpicked in the Italian brucatura tradition or shaken into special nets. As an artisanal oil, the olives are milled within 24 hours of harvest, and the oil is never filtered or heated, allowing our Jordan Estate fruit to truly express itself. A master blending session was conducted during winter, resulting in a silky-smooth combination of Leccino, Pendolino, Frantoio and Arbequina olives. Each bottle was filled and labeled by hand by our winemaking staff.
Jordan Estate Extra Virgin Olive Oil will enhance an endless array of appetizers, salads and entrées. Use this elegant finishing oil as a base for salad dressings, brush it on pizzas, fresh figs wrapped in prosciutto or drizzle over grilled fish with a squeeze of citrus.
2014 Extra Virgin Olive Oil
October 27–30, 2014
45% Leccino, 24% Frantoio, 16% Arbequina and 15% Pendolino
June 8–10, 2015
August 1, 2015
Available for purchase at the winery or on our website
Only 350 cases produced