Estate Olive Oil
The rolling hills of the Shenandoah Valley is the ideal location for olives, as well as wine. The climate here is quite similar to Tuscany, and our 300+ olive trees thrive in this Mediterranean climate. Our trees are cared for by our vineyard crew and olives are handpicked in the Italian tradition at just the peak of ripeness. Our winemaker directs the blending to create a luscious field blend that brings out the best in the oil.
Our 100% estate-grown extra virgin olive oil is perfect for salads, a dip for breads or in many recipes.
For you foodies and those that are curious, here are the types of olives and the reasons why you will find them in our oil. Enjoy!
Arbequina
Origin: Catalonia, Spain (Arbeca Village)
Characteristics: smooth, light, fruity aroma, sweet
Uses: ideal for sauces, pairs well with salads containing fruit
Carboncella
Origin: Central Italy (Latium region)
Characteristics: fruit and vegetable aroma with a rich aftertaste
Uses: meats, soups
Canino
Origin: Central Italy (Lazio region)
Characteristics: higher quality though lower oil content, bitter and spicy notes, low in acidity
Uses: salad dressings, bruschettas, soups, vegetable dishes
Coratina
Origin: Italy (Puglia region)
Characteristics: bold yet low acidity
Uses: finishing oil for grilled meats or vegetables, bruschetta or toasted breads
Casalivo
Origin: Northern Italy (Trentino and Veneto regions)
Characteristics: light and aromatic, notes of pepper
Uses: fish and lamb
Frantoio
Origin: Central Italy (Tuscany)
Characteristics: stronger aftertaste than Leccino, buttery texture, fruity notes
Uses: best in lieu of butter for dishes
Kalamata
Origin: Southern Peloponnese, Greece
Characteristics: smooth, fruity notes with a peppery finish
Uses: dipping, salads, sauteing
Leccino
Origin: Central Italy (Tuscany)
Characteristics: sweet and grassy, buttery texture, fruity aftertaste
Uses: salad dressing, dip for bread
Lucca
Origin: Central Italy (Lucca province)
Characteristics: rich, buttery, fruity, very low acidity
Uses: bean soup, bruschetta, salad dressing
Manzanillo
Origin: Southern Spain (Seville)
Characteristics: well balanced, desirable bitterness
Uses: savoury dishes, grilled meats, marinades
Maurino
Origin: Central Italy (Tuscany)
Characteristics: fruity flavor that begins sweet, balanced finish
Uses: garden salads, fish, sauces
Mission
Origin: San Diego, CA (brought from Mexico in 1769)
Characteristics: buttery and sweet
Uses: in lieu of butter, salmon, chicken, mix with herbs for bread dipping
Pendolino
Origin: Central Italy (Tuscany)
Characteristics: mild intensity, floral and herbal taste, grassy aroma, low bitterness
Uses: best with green vegetables like asparagus and broccoli
Picholine
Origin: Southern France (Gard region)
Characteristics: well balanced and sweet
Uses: grilled fish, rice pilaf, risotto, other pastas
Taggiasca
Origin: Northwestern Italy (Liguria)
Characteristics: buttery oil with hints of nuts, herbal flavor, fruity taste, light and sweet
Uses: fish, vegetables, bread dipping