2017 Ferrari-Carano Estate Extra Virgin Olive Oil
There is an old Italian saying that it takes five ingredients to create the ideal habitat for olive trees: sun, stone, drought, silence and solitude. Ferrari-Carano's Estate Extra Virgin Olive Oil is a true reflection of the terroir from where it originates -- we pick the best lots from our mountain and valley floor ranches to make this single Estate olive oil.
Produced from five types of olive trees -- Frantoio, Coratina, Leccino, Moraiolo and Pendolino – this vintage is a complex oil, with both tropical and herbaceous aromas and flavors. Green banana, green grass, artichoke, and mint all blend with subtle pungency and slight nuttiness to produce a balanced and delicate oil.
The 2017 growing season was a challenge. We had normal winter rainfall but a cool start to the season. Warmer weather at bloom provided for a bountiful fruit set. Summer brought hot weather, however, stress to the trees was mitigated by our abundant soil moisture. Harvest time brought mild weather, allowing for full ripening of the fruit.
We hand harvested the olives for this blend on November 6 and 14, from three different ranches. The olives were transported immediately after harvest to Olivino in Hopland, our trusted milling partner for many years. The olives were crushed on both a hammer mill and a traditional stone mill for optimal flavor and aroma intensity, then cold pressed. Using only gravity, the individual lots were racked once and blended after four months of settling to remove any olive sediment and to improve texture, acidity and mouth feel.
Capellini with Shrimp, Tomatoes and Arugula
Pasta & Side Dishes
The perfect pasta for a simple, light dinner or an al fresco lunch, our capellini with shrimp and tomatoes recipe has the taste of summer written all over it. Add a summery sizzle to your shrimp by tossing them on the BBQ grill while enjoying a glass of Ferrari-Carano Fumé Blanc.