The wait is over!
Our olives have been picked and milled, and our fresh new oil is here.
“Olio Nuovo” is a celebratory blend of the very first olives of the harvest. Bottled immediately, without filtration, this grass-green new oil is full-bodied, pungent and intensely aromatic.
And it’s only available for a few months.
Stop by our Ferry Building shop or visit us online to stock up for the holidays.
-Sierra Beauty, Granny Smith, & Arkansas Black apples
-Quince
-Pomegranates
-Buddha’s Hands
-Tuscan kale
-Cheddar cauliflower
-Snow Crown cauliflower
-Holy Mole, Mulato Isleno, Concho, Acongagua, Serrano, Pimento, & Heavyweight peppers
-Flying Saucer, Magda, & Zucchet squash
Over the weekend friends, family and staff came together at McEvoy Ranch to clink our glasses to another great harvest year with our freshly milled, grass-green “Olio Nuovo.”
And in honor of our Tuscan-style oil, we celebrated as our Italian friends would with gently blistered wood-fired pizzas, a seasonal family-style feast and vino e olio aplenty.
Salute!
Our official Olio Nuovo release is coming any day now, so check back tomorrow for the final word…
Q: What do Fried Chicken, Puff Balls and Fairy Rings have in common?
A: They’re all types of edible mushrooms!
If this crisp fall air is making your umami cravings hard to bear, head for the clock tower this weekend for the Ferry Building’s annual Fungus Festival: A Celebration of Culinary Mushrooms.
There will be mushroom cooking demos, guest speakers and mushroom munchies galore. From popcorn to cookies, and even mushroom cheesecake, the nave will be filled with all sorts of mycological goodness!(Sounds gross, but candycap mushrooms lend fragrant notes of butterscotch and molasses that work extraordinarily well with sweets.) Also, we’ll be serving a pillowy crostini of Bellwether Farm’s sheep’s milk ricotta with shaved Himalayan Truffle and our extra virgin olive oil on Saturday, beginning at 10 AM.
The Fungus Festival will benefit the San Francisco Mycological Society.
For more info, call or visit Far West Fungi.
Harvest season is upon us once again, and when we say our olive oil is “green,” here is a visual to help explain why.
At McEvoy Ranch, we follow the Tuscan tradition of harvesting early, before our olive fruit has fully ripened.
Within hours of harvesting, our young, green fruit is washed, leaves are removed and the whole olives, pit and all, are crushed under giant stone wheels. The aromatic olive paste that results from this crushing is then passed through our Sinolea extractor, where tiny steel blades dip into the paste and delicately remove the oil. It’s important to note that no heat or chemicals are added at any point in the process, which would affect the fragile composition of our pristine new oil.
Finally, residual water is expelled through a centrifuge, and the first of our grass-green, unfiltered oil is bottled immediately as “Olio Nuovo.” Our new oil is a celebration of the harvest and only available in limited quantities, so don’t miss it!
More Olio Nuovo details coming soon…
It’s not every day that you get an e-mail requesting a bottle of McEvoy olive oil for Oprah Winfrey.
Of course that’s not quite what happened, but we’d like to think that if our oil made it to her bff, Gayle King, we’re well on our way to Chicago!!! (Or our olive oil is, anyway….)
San Francisco foodie e-columnist Marcia Gagliardi (aka “The Tablehopper“) met with Gayle on Saturday during the O You! event at the Moscone Center. She brought our oil and presented a 6-course line-up of her favorite San Francisco bites for Gayle, which was recorded for the Oprah & Friends radio show.
The show airs tomorrow (Wednesday) at 5am, 11am and 5pm PST on XM radio or you can visit the Gayle King homepage and hear what she thought through the free XM radio trial.
Just when we thought our space couldn’t get any fresher, we got it all dolled up over the weekend for our Grand Reopening celebration.
Family, friends and Ferry Building neighbors joined us for a delicious spread of seasonal hors d’oeuvres by one of our favorite Petaluma caterers, Pam Ferrari. We snacked on gougeres filled with Cowgirl Creamery Mt. Tam and McEvoy olive tapenade, duck eggs with a trio of salts, as well as dozens of Kumomoto and Sweetwater oysters from Hog Island.
We poured sparkling and brought down some McEvoy pinot to give our guests a little taste of what’s to come…
And between our designers at Gensler behind our luminous new space, the talented craftsmen at Berkeley Mills and Nan McEvoy, the forward-thinking woman who started our great company, we had plenty of great reasons to clink our glasses.
Good times.
If our new space isn’t motivation enough to come down to the Ferry Building on a Friday night, maybe organic beer, wine and tart, ruby red pomegranate seeds will do the trick?
Or, maybe you simply want to support California Certified Organic Farmers.
To kick off the Ferry Building’s annual Harvest Festival, CCOF is holding it’s third annual Organic Beer and Wine Tasting event tomorrow night from 4pm until 8pm.
Wine tastes are available for purchase at the door ($15 for 5 tastes, $25 for 10 tastes) or online at ccof.org. For a full listing of participating purveyors, click here.
Ferry Building artisans will be offering seasonal snacks for $3-$6, and we’ve got a colorful little salad in the works featuring organic pea shoots and pomegranates fresh from the ranch.
Good eats, good times, good cause.
