Araujo Estate Extra Virgin olive oil naturally expresses the terroir of the Eisele Vineyard, just as the wine does. The oil is produced from a blend of the French and Spanish varieties grown on the property. To ensure quality, the olives are harvested by hand from November to early December, when they have colored into an equal mix of green, red and black fruit, giving the oil a green but not aggressive flavor. The fruit is quickly transported to Petaluma’s McEvoy Ranch, a leader in California olive oil production, where the olives are milled using a Rapanelli mill, with its state-of-the-art Sinolea and centrifugal extraction system.
The resulting extra virgin oil is green-gold in color, full-flavored but light on the palate. Its characteristic flavors of herbs, artichoke and new-mown hay derive from the Spanish varieties original to the Estate, which also lend structure and a peppery finish. The ripe, fruity green olive flavor is contributed by the new French varieties, and the final blend is unique to the property.