When Nan McEvoy first thought of planting Tuscan olive trees on her 550-acre ranch, most people though she'd lost her mind. Italian olives couldn't possibly grow in California, could they? McEvoy took a chance and imported 1,000 seedlings from Tuscany. Decades later she's built the ranch of her dreams.
Situated in Petaluma, part of California's famed Sonoma County, the McEvoy Ranch was founded in 1991 with the help of Maurizio Castelli, an Italian olive oil and wine expert. Essentially, it's a piece of Tuscany in the heart of Northern California.
The ranch produces organic extra virgin olive oil from over 18,000 olive trees grown on 80 acres of the ranch. Every year, the McEvoy team also makes two small batches of specialty oil: the unfiltered Olio Nuovo and the Limited Edition reserve oil blend.
McEvoy organic extra virgin olive oils are considered among the best domestically produced olive oils in the United States. They are certified extra virgin by the California Olive Oil Council.
The oils are made from six Italian varietals of olives: Frantoio, Leccino, Pendolino, Maurino, Coratina and Leccio del Corno. According to the company website, Frantoio and Leccino make up 85% of the blend, lending it fruity properties and characteristic green color. The other oils are added for 'balance and depth.'
These exquisite olive oils are also blended with plant extracts for the McEvoy body care line called 80 Acres. The ranch also produces wine. For more information on how you can purchase these gourmet oils, body products or wines, visit the company website.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.