Olive Oil

"Extra virgin" is the highest quality grade for olive oil, but the designation is not always enforced. True EVOO must be produced without heat or chemical treatment, contain less than 0.8% free acidity, and pass both chemical and sensory panel evaluations.

At McEvoy Ranch, we go further. Our olives are harvested at peak ripeness and milled within hours of picking, a critical step that preserves the volatile polyphenols and antioxidants that give great EVOO its peppery finish and health-protective properties.

• Cold Extraction Only: No heat, no chemicals. Our mechanical mill extracts oil gently to preserve delicate flavors and antioxidants.
• Certified Organic: CCOF-certified since our founding. No synthetic pesticides, herbicides, or fertilizers, ever.
• Harvest-Dated Bottles: Every bottle shows its harvest date so you know exactly how fresh your oil is.
• Lab & Panel Tested: Each batch undergoes independent chemical analysis and sensory evaluation to verify EVOO grade.
• Award-Winning: Recognized by Food & Wine Magazine as among the world's best, featured in top culinary publications.

Our signature Extra Virgin Olive Oil draws on seven Italian cultivars chosen for how they perform together in Northern California's climate. Each variety contributes distinct flavor notes, and together they create the complex, balanced character our oils are known for.

• Frantoio: Fruity, herbaceous, slightly peppery; the backbone of Tuscan oils.
• Leccino: Mild, buttery, and delicate with a gentle bitter finish.
• Pendolino: Floral and sweet; primarily a pollinator variety.
• Moraiolo: Intensely bitter and peppery, rich in polyphenols.
• Maurino: Light and aromatic, contributes floral complexity.
• Coratina: Bold, robust bitterness and exceptional polyphenol content.
• Leccio del Corno: Rich and full-bodied with a long, warm finish.

High-quality EVOO is one of the most versatile ingredients in the kitchen. Its smoke point, flavor, and nutritional profile make it suitable for a wide range of applications, from raw finishing to gentle sautéing.

Finishing & Raw Applications

• Drizzle over salads, soups, and pasta just before serving
• Dip with crusty bread and a pinch of flaky sea salt
• Whisk into vinaigrettes and dressings
• Drizzle over fresh mozzarella, burrata, or charcuterie
• Finish grilled fish, roasted vegetables, or steak

Cooking Applications

• Sauté vegetables, aromatics, and proteins over medium heat
• Roast root vegetables at up to 410°F
• Use in marinades, sauces, and slow braises
• Bake into focaccia, quick breads, and cakes
• Substitute for butter in most savory recipes 1:1

Pro Tip: For the best flavor, use our EVOO or Agrumato Method olive oils on raw food as a finisher, and our Cooking EVOO on the stovetop or grill. Store all olive oil in a cool, dark cupboard, never by the stove, and use within 24 months of harvest.

Extra virgin olive oil is one of the most researched foods on the planet, with decades of scientific evidence supporting its role in the Mediterranean diet, which is consistently ranked the world's healthiest eating pattern by nutrition researchers.

• Heart Health: Rich in oleic acid and antioxidants, EVOO has been shown to reduce LDL cholesterol, lower blood pressure, and reduce risk of cardiovascular disease.
• Anti-Inflammatory: Oleocanthal, a polyphenol unique to olive oil, has similar anti-inflammatory effects to ibuprofen, making it valuable for chronic inflammation conditions.
• Brain & Longevity: Studies link regular EVOO consumption to lower rates of cognitive decline, reduced Alzheimer's risk, and greater overall longevity.

What is the difference between extra virgin olive oil and regular olive oil?

Extra virgin olive oil (EVOO) is the highest quality grade, produced by milling fresh olives without heat or chemicals. It retains all natural flavors, polyphenols, and antioxidants. Regular, light, or 'pure' olive oil is chemically refined, which strips away flavor and nutrients.

How is McEvoy Ranch olive oil different from grocery store olive oil?

Most grocery store olive oils are blends of oils sourced from multiple countries and producers. McEvoy Ranch Organic EVOO is 100% estate-grown on our single Petaluma, California farm, milled within hours of harvest, certified organic, and harvest-dated.

What does 'cold-pressed' mean?

"Cold-pressed" is an antiquated term that does not apply to modern olive milling and extraction methods. "Cold" refers to the concept that no heat is applied to the olive paste before the oil is extracted, since heat can degrade the quality of the final product. "Pressed" refers to the old presses once used to extract the oil from the olive paste. Instead of a press, modern olive mills like McEvoy Ranch use centrifuges to extract the oil, a process that is much more efficient and cleaner than the old presses.

How should I store my olive oil?

Store olive oil in a cool, dark place away from heat and light. A pantry cupboard is ideal. Avoid storing above the stove or on a sunny countertop. Once opened, use within 6 to 8 weeks for best flavor. Never refrigerate.

Is McEvoy Ranch Extra Virgin Olive Oil certified organic?

Yes. McEvoy Ranch Extra Virgin Olive Oil is certified organic by CCOF (California Certified Organic Farmers). All of our olive orchards are farmed organically. No synthetic pesticides, herbicides, or fertilizers are used anywhere on the property.

Can I use extra virgin olive oil for high-heat cooking?

Yes, within reason. High-quality EVOO has a smoke point of around 375 to 410°F, making it suitable for sautéing, roasting, and light frying.