Nearly 18 acres of olive trees are planted on the Jordan estate. 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 year at our Spring at Jordan event. Here are a few scenes from our 2010 olive harvest. Stay tuned for Chef Todd Knoll’s harvest report video.
Thanks for bringing this to my attention Lisa! Great video. You guys are so lucky to have arbequinas, they taste incredible.
Thanks, Erin. And the alternate bearing year means a lot of arbequinas for the 2010 blend.
Where does Jordan crush its olives to make the olive oil? What does it sell for a quart? Thanks
We use a mobile mill to press the olives here within a few hours of harvest. The oil making and bottling is done at a facility in Hopland, about 30 minutes north of the winery. We used to do the production at a co-op in Sonoma, but moved to Hopland this year and our chef really likes the new facility. We bottle in 375ml for sale only at the winery: http://store.jordanwinery.com/tabid/617/CategoryID/148/ProductID/1006/Default.aspx. Our chef does bottle a few quarts for him to use in the kitchen.
[…] This post was mentioned on Twitter by Bill Eyer, Wayne Kelterer and others. Wayne Kelterer said: RT @jordanwinery: New blog post: Video: watch the 2010 California olive harvest in action http://goo.gl/fb/Nj8bD […]
[…] A post from Aug. 1 delved into the thinking behind pairing Jordan cabernet with cheese at the winery’s food-and-wine tastings. Another post, from January, spotlighted the process of harvesting the estate’s Arbequina olives. […]
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