Under the careful guidance of expert Maurizio Castelli, who flies in from Tuscany, and resident Orchard Manager Shari DeJoseph, our olives are harvested in the late fall over a period of about four weeks. Depending on the weather, the olives usually reach their desired ripeness (ranging from green to a variegated reddish purple depending on the variety) sometime in early to mid-November, although in extraordinarily hot years, they may be harvested as early as October.

This ever-changing commencement of harvest is caused by the fact that the various olive varieties do not all ripen at the same time, and different microclimates have to also be considered. All this falls to Shari who endlessly inspects the state of the trees.

McEvoy Ranch extra virgin olive oil is made from a thoughtful blending of olives, which are picked early (often while still completely green) to ensure the grassy, peppery style so beloved of the best Tuscan oils. Of particular note, early picking is essential to the flavor, but in fact half-ripe fruit yields far less oil. Often then, quantity must be sacrificed for quality, which rules the day at McEvoy Ranch.

When Maurizio gives the greenlight, up to eighty workers are hired to harvest the six orchards. Mats are laid down underneath the trees to catch the fruit which is picked by hand, or with the help of pneumatic combs that gently knock the olives from the branches. The mats are then gathered and taken immediately to the Frantoio (our onsite mill) where they are processed within mere hours to guarantee the highest quality oil of unparalleled flavor.