Few elements have as deep of a root in the history of the world than olive oil (and perhaps wine, of course). Not many things have simultaneously played such a role in multiple religions, mythology, culture, beauty, health and cooking than the oil extracted from the olive. About three years ago, we thought it was time to get in on the action, too. After all, our soil and climate was ideal for a varietal of olive called Arbequina, named after a village in Spain where it was first introduced from Palestine in the 17th century. We planted a small grove of these olive trees, cared for them in hopes of one day making our own oil. Well, the day came, and we are thrilled to offer our own organic Estate-Grown Ponte Olive Oil!
Arbequina olives have one of the highest concentrations of oil. While they are sometimes brined and used for eating, most are grown to produce oil. These trees typically grow low to the ground, making the fruit easy to pick by hand, which is exactly how we harvested ours.
They were immediately crushed and pressed to preserve flavor and freshness. The result is a rich, golden liquid with fruity aromas and a spicy finish. Certain olive oils have their place used as a frying or sautéing oil, but we don’t believe this is one of them. To experience our Estate Grown Olive Oil at its finest, use it as a finishing oil by drizzling over bruschetta or carpaccio, dousing over hot or cold homemade soups, pouring over fresh garden salads or grilled vegetables.
Produced in very limited quantities, we urge you to get this small-batch oil soon in the Tasting Room or Online Store.
Store your bottle in a cool, dark place to preserve its delicate flavors…and be sure to let us know what you think!