Olive trees rest, but do not lose their leaves in winter. In spring, the first flower buds appear and the age-old cycle begins again.

In 1991, when Nan McEvoy decided to plant an olive orchard in the rolling hills of West Petaluma, she started with only 3000 trees imported from the Italian countryside. Today, through careful propagation and transplantation, McEvoy Ranch hosts over 18,000 trees covering more than 80 acres.

Each of our seventeen orchards are dispersed with acre-upon-acre of silvery-green Frantoio, Leccino, Pendolino, Maurino, Coratina and Leccio del Corno trees; all carefully chosen for their reputation for yielding oil of unparalleled complexity and depth of flavor.

Our trees are all organically grown and vegetatively propagated on the ranch on specially designed propogation tables. Each has been carefully pruned and shaped to create an even-branched, balanced canopy. We remove the central leader of our single trunk trees to promote lateral growth and create easy access for harvesting.

It’s no surprise these sun-loving trees thrive in California’s Mediterranean climate — with the proper care.


If you’re longing to bite into the olives from your brand new tree, you’ll need to wait until about age 5 for it to yield fully mature fruit that is more than just pit. (Though you may see fruit as early as age 1 or 2.)

Oh, and you’ll definitely want to cure them. If you’ve ever tried biting into an olive straight from the tree you’ll know why….