PRESS & AWARDS
McEvoy Ranch and ODE Natural Beauty in the News.
While the best reward is the work itself, we do appreciate a few words of encouragement
that reaffirm our rich legacy.
"McEvoy Ranch produces its own organic compost from production by-products to enrich its soils, as well as uses drip irrigation and solar energy. The award-winning olive oil is certified organic and has a few prominent flavors you may taste in the mix: raw artichoke, slight green almond, tropical fruit, and green olive."
"These olive oils are some of the brands that studies have found to be authentic and top quality."
Our paths crossed when McEvoy was looking for a new place to make wine and, at the same time, a new winemaker. They moved into the facility where I am based, and as I was already there making other wines it seemed like an easy match. As we talked, it became clear that my winemaking style was well suited to the McEvoy ethos and so we decided to work together.
Michael and Lindsay Tusk have earned their three Michelin stars with help, in no small part, from two nearby farms bringing the best of California produce to their restaurant, Quince, on San Francisco’s Pacific Avenue. With the legendary kitchen closed due to Covid-19, it’s time for the diners to go to the source. For as long as the weather will allow, Quince is hosting casual (but still very fine) dining lunches at McEvoy Ranch.
If you haven’t tried Petaluma- based McEvoy Ranch’s clean beauty brand, ODE Body and Skincare, you are in for a treat. Harnessing the nour- ishingbenefitsofearlyharvest extra-virgin olive oil, the Citrus Oro Feather-Light Hydration Body Oil absorbs easily and leaves skin hydrated, radiant and protected.
Our certified organic EVOO is estate-grown and produced from the 2018 harvest of seven Italian olive varieties on our ranch. The blend is quite complex and beautifully balanced with intense olive fruitiness and flavors of raw artichoke and sweet green almond. There is a slightly herbaceous note that we find enticing with a distinct hint of cinnamon from the Leccino olive. The finish is smooth with a whisper of mild pepper.
OLIVE OIL IS A STAPLE on the Mediterranean diet.But which kind is best, and what do you need to know before buying? U.S. News teamed up with America's Test Kitchen to find out. In this video, chief creative officer Jack Bishop provides guidance on which olive oil is the most flavorful, what "cold pressed" means, how to interpret the harvest date and why it's important to look for dark bottles.
Stop by McEvoy Ranch for a Petaluma olive oil tasting you’ll remember for years to come. Recognized by the OOCC and California Certified Organic Farmers, McEvoy Ranch stands out for its excellent attention to detail throughout the entire process—all the growing, harvesting, milling, blending, and bottling happen on the ranch. Plan your visit to see what makes this property and olive oil so special.
Ria D’Aversa, director of ranch operations at McEvoy Ranch, says climate change is “keeping us all on our toes.”
“When formulating this oil, we incorporated a lesson we've learned in our orchard gardens at McEvoy Ranch: diversity builds health and resilience. Inspiring us to combine over 30 potent serum extracts and oils to create layers of treatment to nourish your skin year-round” –Ellen Roggeman, Green Product Developer
Crafted by McEvoy Ranch, ODE's Olive CREAMBALM Intensive Moisturizer is packed with natural powerhouse ingredients like certified organic, extra virgin olive oil, luxurious olive fruit, brightening citrus oils, and hydrating squalene. An effective cream and balm in one, it leaves skin softer, brighter, and more radiant.
The late Nan McEvoy, part of the McEvoy family that founded and owned the San Francisco Chronicle, bought the historic Morelli Ranch in 1990 and hired an expert in Tuscan olive oil to help her plan the transition of the ranch from cattle to olive trees. McEvoy Ranch has been very successful. The products they make -from olive oil, to wine to olive oil infused beauty products- are sold worldwide.
By tradition that dates to antiquity, grapes and olives have been planted near each other, together supplying two staples of the southern European diet: wine and olive oil. Given that history and the Wine Country’s Mediterranean climate, it’s no surprise that 19th-century French, Italian, and other immigrants planted olive trees near vineyards here. As the Napa Valley and Sonoma County evolved into a culinary mecca, many wineries began growing and harvesting olives to produce high-quality extra-virgin olive oils.
Let’s Just Get to the Point: This light and silky, woods- and citrus-scented balm is like moisturizing with your own personal ball of sunshine. It’s 97 percent organic and made with over 80% extra virgin olive oil, squalene and refreshing botanicals for an invigorating lift.
Nothing gets NBA players more stoked these days than an away game against the Golden State Warriors. But it's not just the glory of getting dominated in front of a hostile crowd—it's because the Warriors are where all the wine is. Last week, the New Orleans Pelicans became the latest team to detour through North Bay wine country on the way to Oracle Arena, with a visit to Petaluma's McEvoy Ranch for a tour and tasting of wine and olive oil. It would be “one of the best experiences on a road trip during my time in the NBA,” Pelicans coach Alvin Gentry told us.
Visitors can wander through olive groves, grape vines and kitchen gardens and see a working olive mill and a Chinese pagoda. McEvoy began planting grapes in 2006 and now produces wine from 10 acres.
This award-winning olive oil took home gold and silver medals this year, and it’s easy to see why upon first taste of the greenish-gold liquid. McEvoy Ranch’s Traditional Blend Olive Oil is made from seven different Italian olive varieties, all of which are grown on the company’s California estate. It’s certified organic, and everything — including harvesting, milling, blending, and bottling — is done on premises.
The ranch produces an olive oil blend of seven Italian varieties. Goats provide weed control, along with tractors and manual labor; olive pits and pulp are returned to the soil as mulch, along with a supplement of organic fertilizers, such as poultry feathers and manure. Only a portion of the ranch's 550 acres are cultivated, with 57 acres of olive trees and seven acres of vineyards; the rest is left in a natural state.
Sonoma Magazine featured our Olio Nuovo in an article on “Seasonal Specialties” for the holidays.
"Many olive oil producers on the North Coast, from McEvoy Ranch in Petaluma and The Olive Press in Sonoma to DaVero and Montemagiore in Healdsburg, sell their fresh-pressed olive oil as ‘olio nuovo’ for the first one or two months."
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"...enjoy a Table Tasting or Wine Bar Tasting while there. Walkabout Ranch Tours are popular, letting you explore gardens, vineyards, orchards, and the olive mill. There are also various workshops and events throughout the year."
Jrue Holiday told Nikola Mirotic he'd buy him a bottle of wine every time he scores 30 points
Holiday settled on a 2014 vintage of McEvoy Ranch Montepulciano, which costs $35 a bottle from the winery in Marin County, California. The wine has a four-star rating from Vivino.com.
"California flows with vibrant extra virgin olive oils. Buy now, or look for the new crop in December.” Included in the four bottles Sunset loves - McEvoy Ranch Lemon Olive Oil. Olive Oil featured in their recipe for Stone Soup.
Is Olive Oil the Next Big Skin Care Trend?
Could skin care's best-kept secret have been sitting on the kitchen counter this whole time? Hair and skin oils have recently seen a rise in popularity among consumers and McEvoy Ranch—a U.S. producer certified organic extra virgin olive oil—is now meeting the demand with its ODE Skincare Collection.
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The company is cult for using extra virgin, certified organic olive oil in products to make them extremely hydrating. We're most excited about the organic citrus body oil ($42) which smells amazing and contains olive, jojoba, and sweet almond oils. Yum!
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...ODE, a green skincare line made with organic olive oil and botanicals by McEvoy Ranch, one of the largest U.S. producers of estate-grown, certified organic extra virgin olive oil in Petaluma. Their 2.4 oz lotion tubes are TSA-friendly and come in four appealing scents – verde, bohemian rose, lavender and the new citrus oro, just released this year. Verde is the signature scent, grassy and herbaceous, and it's the only one that has a jet set travel kit.
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The olive oil that’s the key ingredient in this line of hydrating body products is harvested in the traditional Tuscan style—on the McEvoy Ranch in Northern California. The rich balm is 97 percent organic and features a moisturizing blend of olive and jojoba oils, beeswax, and vitamin E. It’s available in four delicious scents Bohemian rose, citrus oro, lavender, and verde.
"Even though we have those heat waves just like Napa and Sonoma, we still have the cool breeze in the afternoon and the cooler temperatures at night and the fog in the morning," said Ria D’Aversa, director of ranch operations at McEvoy Ranch, a Petaluma Gap vineyard.
ODE was born out of McEvoy Ranch in Northern California, a place famed for its extra -virgin certified-organic olive oil. Unlike the bottles you pick up at the grocery store, the oil native to the region contains high levels of readily absorbable squalene, which dermatologists have found to be an extremely hydrating lipid similar to the skin's natural sebum. Because they harvest the olives before they're fully ripe, all ODE skincare formulations contain concentrated polyphenol, as well as vitamins A and E, and come locally sourced by way of the California coast.
Last year, McEvoy Ranch released a well-received olive oil seasoned with crushed lemons local to its Petaluma, Calif., location. This year, they’ve added a companion, an oil made with jalapeños. For both, the lemons or chiles are crushed with the olives. The jalapeño oil has a delightfully grassy, vegetal allure, with moderate heat. The lemon oil gets a boost from black pepper. Both are seasoning oils, to gloss and flavor a dish just before serving.
If you’re already a fan of McEvoy Ranch’s olive oils like I am, you’re going to fall head over heels for its flavored olive oils. The award-winning Marin County producer of certified organic olive oils just released its 2018 Lemon and Jalapeno olive oils. While some mass-produced flavored olive oils get extracts added to them after pressing, McEvoy’s actually crushes lemons and jalapenos together with its estate-grown olives.
Marin County wineries were awarded in the world's largest competition of American Wines. The annual San Francisco Chronicle Wine Competition winners list was just released, and McEvoy Ranch's 2014 Red Piano Syrah was named best syrah/shiraz in the $33–$36.00 category.
The NYIOOC, held each April in New York City, is the world's largest and most prestigious olive oil contest and its annual listing of award winners is widely considered to be the authoritative guide to the year’s best extra virgin olive oils. McEvoy Ranch Traditional Blend Olive Oil won the 2018 Gold Award for excellence.
How The Wind Is Making The Petaluma Gap California's Newest Wine Region
David Ramey, a notable vintner of Petaluma Gap vineyard-designate wines, credits the wind with broad stature. "The new Petaluma Gap AVA shines a light on the coastal marine influence up and down California," he says. “All cool sites where pinot [noir], chardonnay and syrah do well are cooled by the afternoon airflow from the Pacific Ocean."
Virgin Territory: Where to Taste Sonoma County's Finest Olive Oil.
Straddling the line between Marin and Sonoma counties, McEvoy Ranch grows 56 acres of olive groves from Tuscan cuttings that were brought here in the 1990s. McEvoy mills its oils on site, including this year's Traditional Blend Olive Oil, with a slightly peppery finish and hints of artichoke and sweet green almond. Go for the table tasting of wine and olive oil served with local artisan cheeses.
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Now, McEvoy Ranch isn't technically a secret to anyone who's visited its olive oil shop in the Ferry Building, but not everybody knows that you can actually drive out to the ranch in Petaluma. Visitors can explore the property's orchards and olive mills before sitting down to a tasting of the ranch's renowned organic virgin olive oil paired with seasonal bites from the private gardens. And, oh, it definitely doesn't hurt that the ranch makes its own wine, too.
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Perhaps best known for its premium olive oil, McEvoy also produces wines from grapes grown within the newly designated Petaluma Gap AVA. Varietals include Cabernet, Pinot Noir, Sangiovese and Chardonnay, among others.
The Petaluma Gap Winegrowers Alliance (PGWA) applauds the final rulemaking by the Alcohol and Tobacco Tax and Trade Bureau (TTB), establishing the Petaluma Gap on California’s North Coast as its newest designated AVA.
Food & Wine Magazine cites our Meyer Lemon Marmalade to: "...brighten chilly mornings with a zingy California spread that’s ?a natural match for scones."
USA Today provides a virtual tour of the top olive oil destinations in California, with McEvoy Ranch leading the pack. Olive oil is "...one of the few foodstuffs specifically approved by the FDA to carry health claims, and has been linked to myriad benefits beyond its well-known heart-healthy status."
Where Traveler magazine profiles how olive oil has become the "new California wine." McEvoy is credited with pioneering the state’s olive oil industry. McEvoy Ranch is by far its largest producer of organic estate extra virgin olive oil, cultivating 18,000 trees over 80 acres and milling, blending and bottling on-site.
BizBash is North America’s #1 source of ideas, news, and resources for event and meeting professionals. Our event venues are mentioned in an August article, "10 New Venues in San Francisco for Fall Meetings and Events" where they explore new hotels, conference areas, private rooms, and other spaces to open near San Francisco for events this fall showcases our event venues.
American Spa is a magazine that reports on the newest trends in the industry and explores the dynamic spa world and shares what is vital for success. Check out this article in their July issue where they write about our recent rebranding from 80 Acres to ODE of Marin.
Wine Spectator Magazine — which reaches hundreds of thousands of readers and shares news and reviews of wines from around the world — wrote about our tours, tastings and events in the Travel section of their July issue.
“After a visit to McEvoy Ranch, I’m even more of an olive oil snob. Grown in Petaluma, California with imported organic seedlings from Tuscany, each dip of crusty bread into rich, perfectly peppery oil feels like a flavor trip to Italy.”
Focus on Bohemian Rose Hand and Body Wash.
“Why roses may be the cure to your stressed out, hyperconnected life.”
“Roses, synonymous with love through the ages, now find themselves at the heart of a growing wellness trend.”
“Worth the Drive McEvoy Ranch”
“There is something special about this property: the food, the wine, the design, the environs – when Nan McEvoy started the Ranch, she knew what she was doing, and what she was preparing to leave the world: a magical place to celebrate life, food and the bounty we have in North Bay.”
Foodie Agenda: Outstanding in the Field Returns to Wine Country
“Now in its 17th year, Outstanding in the Field—a traveling pop-up that hosts unique dinners at farms and wineries across the nation—is a pioneer of both the pop-up and farm-to-table movements. The troupe returns to the Bay Area this year, with a series of meals in the vineyards at McEvoy Ranch in Petaluma, Scribe Winery in Sonoma, and Stemple Creek Ranch in Tomales, among other locations.”
“An excellent medium-bodied wine from an estate better known for its olives, this is dark in color but with a lighter, tawny rim. The complex aromas combine sweet baking spices with ample cherry and berry notes. Flavors kick in with juicy strawberry, dark cherry and subtle shadings of nutmeg and wood smoke. The texture is plush and almost soft, and the taste is warmly luxurious.”
“This is a really fun dry wine with a distinctive black-pepper streak running from the aroma to the finish. It's medium bodied, on the lean side in texture, like pomegranate in terms of fruit flavors, firmly tannic and well-balanced. It should make a great pairing with steak au poivre.”