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Artichoke Lemon Bruschetta
We love the combination of fresh artichokes, olive oil, capers, and lemon juice in this bruschetta. Mix it with fresh pappardelle pasta and shaved parmesan for a delightful lunch. This Artichoke Lemon Bruschetta is also excellent as a topping for Petrale Sole. Of course, you can always choose the traditional (and tasty!) route by spreading it on toasted baguette slices.
The McEvoy Ranch Story
A renegade approach and a love of the land inspired our Founder Nan McEvoy to purchase this 550-acre sprawling ranch in West Marin County in 1990. Inspired by her love of Tuscan olive oil, Nan engaged Dr. Maurizio Castelli, a leading authority on agriculture, to recommend the best olive varieties for our unique setting. Fast-forward twenty years and McEvoy Ranch is one of the preeminent leaders in certified organic, extra virgin olive oil. A favorite of chefs – both at home and in restaurants that favor the farm-to-table approach.