Olive isn't the only shade of green at McEvoy Ranch.
Our chefs, Gerald and Mark, get first dibs on this glorious produce to prepare daily lunches in the country kitchen. Add our olive oil to the equation and, well, dream. (Or sign up for a tour for a glimpse inside life at the ranch.)
Thankfully, Gerald, Mark and our head gardener, Margaret Koski-Kent, generously share the ranch's bounty, and we always do our best to make the most of it.
Many of our fruits and certain veggies go into small-batch estate preserves that we release throughout the year, such as Meyer lemon marmalade, sweet'n'tangy pickles, and our latest seasonal addition: Peach Jam!
We also send a weekly assortment of produce to local farmers' markets and to our Ferry Building shop in San Francisco on Wednesdays.
Local restaurants are catching on, too. The Slanted Door is using our stunning spearmint in a beautifully balanced cocktail called the Whiskey Smash and Luce's award winning chef Dominique Crenn is featuring our produce in their upcoming McEvoy olive oil tasting dinner on August 26th.
Stay tuned. You never know where you'll see us next!