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.
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Videographer, photographer, writer and publicist. Find me on weekends trying to capture footage of the elusive Jordan Estate jack rabbits and turkeys.