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Since the 1990s, Jordan Winery has strived to craft the best, extra virgin olive oil in Sonoma County, California, that honors the extra virgin olive oil making traditions of Italy and Spain.

Harvesting and milling each olive variety separately created an olive oil that is rich and vibrant—a fitting bottling to celebrate 20 years of olive oil making at Jordan in 2017. The palate is round and buttery with flavors of freshly cut grass, cucumber and green almond. A welcome note of Meyer lemon peel carries through the deliciously smooth finish. The older our olive trees, the more exciting our blends become.

During harvest, fruit was either handpicked in the brucatura tradition or shaken into special nets. Olives were milled within 12-18 hours of harvest, and the oil was never filtered or heated during the milling process. Each variety of olive was kept separate from harvesting through processing to allow all four oils to fully express themselves. The master blend of 30% Frantoio, 28% Leccino, 21% Arbequina and 21% Pendolino was selected in December and bottled by our staff in March.