Olive Hill Estates
Extra Virgin Olive Oil
The way from Tuscany to our Napa Valley estate spans two great worlds and an ocean. Over 22 years ago, our olive trees were planted here on a hill overlooking the San Francisco Bay. They started the size of a tiny pencil and now, with meticulous sustainable farming, the five different Tuscan olive tree varieties stretch their leaves into Napa’s famous breezes and sunshine. This terroir offers as perfect a combination for olive oil complexity as for grapes. Harvested two months after their famous Napa Valley grape cousins, the trees offer us a similar exquisite pedigree: rich, layered, and lingering flavors await.
Varietals
Frantoio, 40%: Fruity characteristics, green grass, almond, peppery finish.
Pendolino, 25%: Early ripening, rich in texture, soft fruity tones, fresh grass, spicy ginger.
Leccino, 15%: Very aromatic, sweet almond, green apple, warm pepper finish.
Moraiolo, 10%: Dark black intense fruit, hints of mint, sage, and basil.
Coratina, 10%: Intensely sweet and aromatic, sharp acidity, green tea, nettle.
Production
As with wine, minimal oxygen contact during production ensures the vibrancy of aromas and flavors in olive oil. Olive Hill Estates achieves this top echelon using a mill made by Gruppo Peralisi, the leading producers of olive mills in the world (with roughly 50 in existence). Designed as a closed, continuous milling system with two-phase oil extraction, a decanter and a separator allow for the purest oil and a more notable range of expression. This design represents the highest milling technology process in the world and brings an expression to the oil unmatched by other mills.
For more information, visit our website at olivehillestates.com.
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