The staggering destruction of the recent fires in Northern California leaves many us searching for any remnants of optimism this fall. We are grateful that everyone in our Ranch family remains safe, and we continue to be grateful for the courage and stamina of the first responders.
Knowing that our team and Ranch have thankfully not been harmed, many people have reached out to us to ask about the possibility of smoke taint among olives.
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Our certified organic Lemon Olive Oil is the perfect foil for poached salmon. The citrus notes in the olive oil enhance the wild salmon’s taste. Try it with our Bonfiglio Vineyard white wine, a blend of Viognier, Marsanne, and Roussane or a classic pairing with The Evening Standard Pinot Noir.
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For over 160 years, the California State Fair has been judging agricultural products grown, raised and produced here in the Golden State. We’re happy to announce that for the second year in a row our Traditional Blend Organic Extra Virgin Olive Oil has taken a Gold Medal!
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One of the joys of great Extra Virgin olive oil (EVOO) is that, like fine wine, each year’s harvest yields a product that is unique unto itself. As a result of intersecting weather patterns and growing conditions, human decisions, and natural phenomena every year a new organic evoo is produced by McEvoy Ranch.
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If it’s true a picture is worth a thousand words, then our new video of the ranch is quite the turn of phrase. Produced by our friends at Trim Tab Media, we’re pretty excited about this new project. Our hope was to capture the stunning beauty of the ranch as well as the McEvoy Ranch Olive Harvest. This video delivers both in spades.
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We’ve been getting a lot of requests for a recipe for slat curing olives, so we reached out to one of our favorite chefs, Mark Rohrmeier and he’s shared the below recipe.
Here’s what you’ll need: Olives, Jars, Brine and Marinade. Let us know how yours come out in the comments below (although, you may not remember, this process takes a while!).
