Behind the Scenes

How to Blend Olive Oil: the Making of 2009 Jordan Extra Virgin Olive Oil

Close-up image of green and purple olives in a bin

Like winemaking, a critical step in crafting extra virgin olive oil is creating the master blend. One week after our EVOO is racked, we re-taste each barrel drum of Arbequina, Frantoio, Leccino and Pendolino oil in preparation for our annual blending trial exercise. Yesterday, our consultant Kevin Rogers and I tasted three potential blends of EVOO and selected our favorite. Watch the below video where we discuss olive oil making, the blending process and sensory analysis of EVOO. Our 2009 Jordan Extra Virgin Olive Oil will be bottled next week before every bottle is hand-labeled in anticipation of our official release on May 1, 2010, in conjunction with Spring at Jordan.

To view our January 8 vlog post with information about each olive variety and the 2009 growing season, click here.

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Thank you for this post. I like the way you make olive oil. I think that the oil that is made in such a way is very delicious and bring salads wonderful taste.

Lisa Mattson

Thank you


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Todd Knoll

Executive chef at Jordan since 2007. Constant gardener, Paco Jet devotee and lover of dehydrated fruits, vegetables and herbs. Guilty pleasure: making sea salt in Hawaii.

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