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"Beautiful weather and a timely fruiting cycle united to provide our largest crop to date, allowing us the freedom to harvest well into November for optimum ripeness. The resulting olive oil is round and buttery with pretty notes of citrus, flower blossoms and pine nuts not found in earlier vintages, as well as the classic apple, grass and artichoke nuances with a clean, peppery finish. This is a unique oil for the Jordan Estate, as soft and elegant as we can produce."
—Executive Chef Todd Knoll
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 during winter resulted in a silky-smooth combination of Leccino, Arbequina and Frantoio olives. Each bottle was filled and labeled by hand by our winemaking staff.
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