McEvoy Ranch Releases Olio Nuovo
Published: December, 2003
New oil provides the most intense aroma and flavor of the harvest season. Leading U.S. producer of certified organic extra virgin olive oil offers Olio Nuovo for a limited time at their new Ferry building location. In Petaluma, Calif. Nan Tucker McEvoy, proprietor of McEvoy Ranch, announced the 2003 harvest is under way and that the estate’s celebrated olio nuovo - the first olive oil of the harvest - is now available, although only in limited supply. The aroma and flavor of McEvoy Ranch’s certified organic, extra virgin olive oil are expressed most intensely in the early, unfiltered oil that comes to market directly from the mill. The distinct characteristics of olio nuovo are highly regarded in major olive oil producing countries of the world.
McEvoy Ranch produces its olio nuovo from the estate’s early-harvest olives, including a blend of six Italian varietals. Using the same methods of production as in Italy and other traditional olive oil producing countries. McEvoy Ranch’s olio nuovo differs from the traditional blend as it is bottled immediately after pressing on the stone mill without being given the opportunity to "rest" in large, climate controlled stainless steel tanks. As the natural sediment settles to the bottom of the tanks, the oil matures into a perfectly clear, green to gold oil that serves as an exceptional complement to any culinary creation.
McEvoy Ranch’s newest retail location in San Francisco’s Ferry Building Marketplace is offering olio nuovo. The distinctive properties of olio nuovo include a vibrant green color, rich consistency, striking aromatic scent, and intense, full-bodied flavor. The smooth texture allows the olio nuovo to coat the mouth from front to back with crisp, grassy, and fruity flavors before finishing with a peppery exclamation point. To accentuate its intense flavors, favorite uses of olio nuovo include drizzling it over foods such as grilled fish or meat, gently cooked white beans or chick peas, or over raw vegetables like sliced fennel or baby artichokes, steamed asparagus, and bruschetta. Perhaps the most classic use is as the key ingredient in fettunta – a toasted or grilled slice of crusty, Tuscan-style bread flavored with olio nuovo, rubbed with course salt or a garlic clove then served while still warm. These are just a few examples of simple dishes that provide a fitting stage for olio nuovo’s powerful flavors. A perfect compliment to Holiday cooking or as very special gift for the chefs on your holiday shopping list.
McEvoy Ranch organic olio nuovo can be purchased at the McEvoy Ranch store in San Francisco’s Ferry Building Marketplace; by direct order from the ranch either through the Web site, www.mcevoyranch.com or by calling (707) 778-2307.
