Harris Ranch Napa Valley’s handcrafted organic olive oil all stems from the rich terroir that has nourished wild blackberries, wild mushrooms, walnut trees, and fig trees for over a century. Gingy and Jody Harris worked diligently to rekindle a dormant grove of old Mission olive trees thought to date back to the 1920s. They cleared the overgrowth, pruned and coaxed the grove back into production, complemented their original trees with Italian Frantoio, Leccino and Coratina olive varietals, and brought over 18,000 grape vines into the fold.  They grow an herb garden like the one they helped their grandmother tend decades ago. And atop their grandfather’s same Ford tractor they honor his ardent work ethic: dawn to dusk production of superior small-batch products with respect for the soil; cultivated, quite literally, by the work of their own hand.

Harris Estate Organic Napa Valley Extra Virgin Olive Oil is a mature, full-flavored balance between a quick blast of grass and a lingering, creamy, herbaceous finish; with a memorable, but non-abrasive, grind of white pepper in-between; It gently warms the throat as it strikes tones of freshly-crushed olives, tomato leaf, and sweet apples.

100% Napa Valley Extra Virgin Olive Oil

2 Ears of Corn
1- 3 tablespoons of Harris Estate Organic Extra Virgin Olive Oil
1 clove of Garlic
1- 2 small Tomatoes
Organic Grey Sea Salt and Freshly Ground Pepper
1 tablespoon St. Helena Olive Oil Co. Balsamic Vinegar

Dice the tomato, shuck the corn and remove from the cob. Finely chop the garlic or use a garlic press to mince the garlic. Heat oil in large sauté pan – add garlic and sauté – then add the corn kernels into the pan. Stir occasionally 3-4 minutes, add tomatoes, continue to cook for 2-5 minutes and stir occasionally. Add salt and pepper and balsamic vinegar. Cook 2 more minutes – and serve!