Our estate olives were harvested in November and in early December 2009. We recorded a quick video, which includes an olive harvest report and scenes from the last day of harvest in December. Small bins are used to harvest our olives in the Italian brucatura tradition, a method where our estate workers pull each olive from its branch by hand.
Nearly 18 acres of olive trees are planted on the Jordan estate, nestled between our lake and rolling hills of Cabernet Sauvignon, Merlot and Petit Verdot vines. All four varieties of olives (Frantoio, Leccino and Pendolino of Italian origin and the Spanish Arbequina) are blended to create our vintage-dated extra virgin olive oil, which is released each spring and available for purchase directly from the winery.
This year, a new mobile mill for artisan olive oils—the first of its kind in Sonoma County—was used to mill our first extra virgin olive oil of the season right next to our organic garden.