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Since the 1990s, Jordan Winery has strived to craft the best, pure olive oil that honors Italian and Spanish extra virgin olive oil making traditions in Sonoma County. More than 16 hillside acres of European olive tree varieties have been planted at Jordan Winery since 1995 to make our elegant California olive oil, 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.
2017 marks the 20th anniversary of our first vintage of olive oil in 1997, and we really knocked it out of the park with this one. The 2017’s golden hue—the harbinger of richness—comes without the cloying butteriness of overly ripe oils. Even with
the increased ripeness, this extra virgin olive oil is still fresh and green, with hints of freshly cut grass rather than hay. Flavors of Japanese cucumber, green almond and Meyer lemon peel lead to hints of white pepper and wild arugula on the finish. The older our olive trees, the more exciting our blends become.
—Executive Chef Todd Knoll
Certainly an unforgettable vintage, 2017 began with record-breaking rainfall and ended with record-breaking wildfires, though neither climatic event negatively impacted Wine Country’s olive harvest. After the historic drought came to an end, moderate spring temperatures helped our 18 acres of olive trees flower in April under optimal conditions. Olives were smaller than usual, but the total crop was above average in size. Summer was marked by three heat spikes, but fortunately our olive trees are well-established and resilient to these higher temperatures. Olive harvest began under foggy skies during its usual timeframe at the end of October—allowing us to wait to achieve full ripeness for all varieties, particularly Arbequina, which becomes richer in flavor with extended ripening. The thick-skinned olives again proved impervious to Mother Nature’s wrath, showing no signs of smoke exposure from the distant wildfires. It’s a historic vintage to mark 20 years of olive oil making at Jordan.Download Tasting Notes
Once optimal ripeness was achieved, fruit was either handpicked in the Italian brucatura tradition or shaken into special nets. Each variety of olive was kept separate from harvesting through processing to allow all four oils to fully express themselves before any blending decisions occurred. Respecting certified extra virgin olive oil standards, the olives were milled within 12-18 hours of harvest, and the oil was never filtered or heated during the milling process. A master blending session was conducted in December before the single-varietal oils were combined, resulting in a silkysmooth combination of Frantoio, Leccino, Pendolino and Arbequina—very similar to the previous vintage. After resting in our cellars for two months, the 2017 vintage was bottled and labeled in the Jordan fermentation room.
2017 Extra Virgin Olive Oil
October 30-November 14, 2017
30% Frantoio, 28% Leccino, 21% Arbequina and 21% Pendolino
Exclusively at the Jordan Estate or jordanwinery.com
500 cases produced
2017 Seal Certified by the California Olive Oil Council
Need help? Please call 1-800-654-1213