Inspired by the Tuscan Countryside
Our oils are the result of a mindful and passionate dedication to excellence, from orchard to bottle and are certified organic by California Certified Organic Farmers (CCOF). Our olives are grown, harvested, milled, blended and bottled entirely on the ranch. At Tuscan agronomist and olive oil production consultant Maurizio Castelli's recommendation, in 1997 we imported the "Maserati of olive oil mills" (our state-of-the-art Rapanelli frantoio), now an integral part of the cold-process production unique to McEvoy Ranch.
Our signature Traditional blend has a rich, robust flavor as a result of blending six Italian varietals: Frantoio, Leccino, Pendolino, Maurino, Leccio del Corno and Coratina. Frantoio and Leccino comprise 85% of the blend, giving the oil its green fruit and pungent characteristics, as well as a softer note. The remaining varieties give the oil balance and depth.
Each harvest we also produce two small-batch oils—our Olio Nuovo and a Limited Edition blend. Olio Nuovo ("New Oil") is a celebration of the season and is available for only a few short months following autumn's harvest. The oil is bottled immediately, without filtration, and has a vibrant green color, rich fruit flavor and a peppery finish. The Limited Edition is a reserve oil released in the late spring; the blend changes from year to year. It is available only in a 375 ml bottle, adorned with a collectible letterpress label unique to each year's bottling. You can always try the olive oils currently available at our Ferry Building shop in San Francisco.
A recent study conducted by UC Davis put domestic and imported olive oils purporting to be extra virgin to the test. Unlike most, all three of our samples met California Olive Oil Council (COOC) standards for extra virgin olive oil. The COOC is a certifying agency that supports the long-established standards of the International Olive Council (IOC), headquartered in Madrid, Spain. A COOC-certified extra virgin olive oil is free of any chemical processing, cold-processed at a temperature less than 27 degrees centigrade, has an acidity level of no greater than .5% (more strict than the International Olive Council's standard of 0.8%) and has an aroma and flavor profile that meets the standards of its panel of certified tasters.