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Originally inspired by the olive oils found in the Italian countryside, McEvoy Ranch's extra virgin olive oil in the Tuscan style with its characteristically rich, slightly peppery flavor is the result of six Tuscan varietals: Frantoio, Leccino, Pendolino, Maurino, Leccio del Corno and Coratina. It is this blending of olive varieties which adds the award-winning depth of flavor to the finished oil. Frantoio, which constitutes 75 percent of the blend, gives the oil its fruity notes, while Leccino, 20 percent of the mix, gives it a peppery finish. The remaining varieties are added to give the oil softness and balance.

With the help of Tuscan agronomist and olive oil production consultant Maurizio Castelli, world renowned for his expertise in the field, the olives are grown, harvested, milled, and blended on the premises in our onsite milling facility, located just steps away from our orchards. It was under Maurizio's guidance that the state-of-the-art Italian frantoio (coined “the maserati of olive oil mills”), used to crush and mill olives, was imported and brought into the picture becoming such an integral part of the oil-making process unique to McEvoy Ranch. The result is a richly complex extra virgin olive oil with a mild, savory bitterness and distinct, yet delicate pungency.

Although California olive oils are not held to the same rigorous standards as European oils, McEvoy Ranch has chosen to voluntarily adopt the international rules for certification as an extra virgin olive oil as established by the International Olive Oil Council (IOOC), headquartered in Madrid, Spain. Their oil is Unfiltered and is also certified organic by the California Certified Organic Farmers (CCOF).

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