2018 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 ripe fruit aromas and flavors including banana, ripe olive, green apple and a slight grassiness.
The 2018 growing season started out a bit cooler than the last several vintages. Bloom time weather was very good, however, the number of flowers to set into fruit was very low. We entered the summer with full moisture in the soil profile, so irrigation was not necessary to ripen the reduced fruit set. Harvest time weather was ideal and even though there was a reduction in quantity, the fruit ripened to full maturity and produced an excellent quality oil.
We hand harvested the olives for this blend on November 13 and 28, 2018, 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 settling.
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.