In the very early days of McEvoy Ranch, when Nan McEvoy was one of, if not the first person to plant Tuscan olive varieties in California, people were surprised by the robust, spicy character of our Traditional Blend Extra Virgin olive oil. California oils were primarily made from the Mission olive and other Spanish varieties that tend to be milder in flavor. People are much more used to our oil these days, but we have always had requests for an oil with a slightly less robust taste profile; a milder oil that could be used more often for cooking or used in more delicately flavored dishes. This year, we're happy to say that we've answered that request. Our California Blend Extra Virgin Olive Oil has just been released, and we're happy to say our guests at the ranch are loving it.
We're proud to have partnered with Longview Ranch and Olivina orchards, both family owned farms that supplied the olives for this oil. A blend of Frantoio, Leccino, Mission, Coratino and Sevillano varietal oils, it offers a milder, slightly sweeter taste and is perfect for sautéing, frying and roasting. To illustrate the versatility of this oil, our Culinary Director Jacquelyn Buchanan has posted an amazing recipe for breaded chicken cutlets using the California Blend.
In another post, we'll provide you with the technical data behind this oil (don't worry; we'll explain it all) so you can see for yourself what goes into making a high quality Extra Virgin olive oil. But after all is said and done, it's how it tastes that matters, so let us know what you think of our new California Blend!