There's no denying that the topic of olives is one that can endlessly be expanded upon. For this offering, McEvoy Ranch slow cure's Sevillano olives and then adds lemon slices to give a fresh, citrusy note to these delectable morsels. General Manager (McEvoy Ranch) Samantha Dorsey's favorite way to enjoy these is to pour the olives into a skillet, add some Extra Virgin Olive Oil, and warm it for a few minutes. Slide those olives into a colorful bowl and serve. You can also toss a few into a radicchio salad with shaved Parmesan. Or add to baked cod over a bed of jasmine rice.
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.