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