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Aromas of tropical fruit, Fuji apple, fresh-cut grass, artichokes, celery leaves, hay, and a hint of citrus, redolent of bergamot. The mouthfeel is round and buttery with a clean finish. Our olive oil is annually certified by the California Olive Oil Council and is a perennial medal winner at state competitions.
All fruit was handpicked in the Italian brucatura tradition and milled within just six hours of harvest, thanks to an innovative mobile mill—the first of its kind in America—which was used to cold press the fruit next to our olive groves. As an artisanal oil, our blend is never filtered or heated, allowing our estate fruit to truly express itself. Each bottle was hand-labeled in our cellar by the Jordan culinary staff. The 2009 is a blend of 50% Arbequina, 25% Frantoio, and 25% Pendolino and Leccino.
Available exclusively at the Jordan estate or on our website.
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