Estate-grown and produced from the 2019 harvest of seven Italian olive varieties on our Ranch. Certified organic and certified Extra Virgin, our Traditional Blend has the aromatics of freshly cut grass and green olives. more »
Every year our Mill Master identifies a lot of oil that holds particular promise to be designated to our Limited Edition bottling. This year, our small-batch of Limited Edition Extra Virgin Olive Oil is a robust field blend from Orchard 1, the very first to be planted on our estate here in Petaluma. more »
We find this can be a confusing and archaic term for our customers. First cold pressed refers to the first run of a batch of olives through a traditional mill that used a series of stacked woven mats to extract oil. During this process no extreme heat was applied to the fruit. The resulting oil once separated from the pit, flesh, and water was considered first cold pressed. A second pressing of oil was possible from this waste material (pumice) by applying high heat and running it through the mill again.
At McEvoy Ranch, we use a decanter to extract our oil and not a press, so we have “first cold extracted” or “first cold processed” olive oil. The modern decanter is both cleaner and more efficient than the press, creating an extra virgin olive oil that retains the flavor attributes of the olive it came from.