2010 Olio Nuovo

Most of our olives are still too green to be harvested; thus most of our trees are still heavy with fruit. As Autumn hastens along with everyone so very patiently waiting, we simply had to harvest a small amount of fruit. After all, what would our holiday feasts be without Olio Nuovo on the table? The Olio Nuovo that arrives in our Ferry Building shop tomorrow, Wednesday, November 24th, is an early blend and limited production comprised of Frantoio, Leccino and Pendolino. The striking emerald green oil is bottled immediately without filtration; its aromas of parsley, cut grass and fresh basil, with flavors of artichoke and green olive, accompany a long, distinctly peppery finish. Our favorite oil for celebrations--in perfect time for Thanksgiving! OLIVE OIL MASH Boil Yukon Gold potatoes until tender; drain and return to the pot. Mash cooked potatoes, liberally stirring in McEvoy Ranch Olio Nuovo until creamy. Season to taste with salt and freshly ground black pepper. Serve in a big bowl, dousing with more new oil before serving. Buon Appetito!