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 there are no current laws which require certification of extra virgin olive oil in the US there is one organization, the California Olive Oil Council (COOC), that supports certified olive oil standards as established by the International Olive Council (IOC), headquartered in Madrid, Spain, as well as provides grower, producer and consumer education. Electing to belong to the COOC means voluntarily being held to the highest of standards. To be deemed extra virgin, and to receive the right to use the COOC seal there are four basic criteria:
- The oil must be extracted from olives free from any treatment other
than washing, decantation, centrifugation, or filtration (no chemical
processing)
- It must be “cold-processed” (at a temperature less than
27 degrees centigrade)
- It must not exceed certain oleic acidity levels (0.5% according to COOC, which is more stringent even than the IOC standard of 0.8%)
- It must have an aroma and flavor judged as worthy by a certified
panel of official tasters
Our oil is also certified organic by the California
Certified Organic Farmers (CCOF) and has earned the official Authentic Food Artisan (AFA)
designation from Whole Foods Market, one of our largest retail carriers.
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