McEvoy Ranch Extra Virgin Olive Oil - 500 ml
Item #: OLO201
Our Price: $29.95
 
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McEvoy Ranch's award-winning estate grown and produced unfiltered Organic Extra Virgin Olive Oil is a highly flavorful and aromatic extra virgin olive oil, produced in Northern California from the finest Italian varieties. Certified Extra Virgin by California Olive Oil Council (COOC) and certified Organic by California Certified Organic Farmers (CCOF).

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.

It evokes flavors of fresh cut grass and green tomato, with hints of artichoke; a tantalizing touch of bitterness, and a mildly peppery finish.

Notes about the McEvoy extraction method: The McEvoy Ranch olive mill uses exclusively Rapanelli equipment imported from Italy and is the only mill of its kind in the United States. The freshly harvested olives are crushed by stone and blade mills, and the oil extracted via centrifugation, Sinolea percolation, and gravity separation. The result is an extra virgin olive oil of the utmost highest quality - well balanced, smoothly textured and of unparalleled flavor.

 

One 500 ml bottle


Product of USA

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Two-Hearts Salad
Hearts of palm and artichoke hearts - these two "hearts" make a refreshing and flavorful combination, especially when marinated in a classic vinaigrette. Once made, the artichoke/hearts of palm mixture refrigerates very well and the entire salad can be ready to serve in just seconds. Delicious any time, this delightfully cool, refreshing & easy to serve salad is especially good during warm spring & summer months.
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Smoked Salmon and Fennel Pizza
This is not your traditional pizza. Think of it more as "herb foccacia meets bagel with lox" - a thin, crisp crust, topped with thinly sliced fennel, creamy goat cheese, smoked salmon and fresh herbs. Finish it off with dollops of salmon or steelhead caviar for a decidedly decadent touch - if you dare.


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Grilled Lamb Chops with Fresh Mint
Lamb is a traditional spring dish, especially popular at Easter time. Lamb chops are marinated in a potent combination of herbs, garlic & spices to bring out every bit of juicy flavor. Cooking time is very short, so make sure you have everything else ready ahead of time.
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Marinated Green Olives with Duck Prosciutto
What is more Spanish than the olive? This delightfully simple appetizer is very reminiscent of Spanish-style tapas, small bite-sized portions of savory foods, usually eaten along with a glass of wine. If you purchase good quality olives which have already been marinated, half the work is already done. If you've been extra ambitious, you can use your own Cured Green Olives. But no matter how you prepare the olives, the end result will be wonderful.
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Honey Mustard & Beer Braised Chicken
This recipe for Honey Mustard & Beer Braised Chicken is inspired, at least in part, by two very traditional, but very different dishes of European heritage; Carbonnade à la Flamande and Lapin à la Moutarde. Carbonnade à la Flamande is a traditional Belgian sweet-sour beef and onion stew made with beer and seasoned with thyme, bay and mustard. Carbonnade à la Flamande is usually made with a hearty Belgian or brown ale, but we’ve used a medium-bodied ale instead which won’t overwhelm the dish and which also pairs very nicely with the tang of mustard. Lapin à la moutarde, or rabbit with mustard, is a French Provencal country classic with many variations; every cook has their own take on it. Most recipes include white wine, but since we’re using a beer-based mustard, it seemed appropriate to use beer instead.
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Grilled Salmon Tacos with Mango-Avocado Salsa
Try these healthy, quick and easy fish tacos that the entire family will love, made with smoky-spicy grilled salmon, zesty mango-avocado salsa and low-fat lime mayonnaise. We used salmon steaks because we like the juicy texture and flavor that you get from keeping the skin and bones on the fish, but you can just as easily use skinless, boneless fillets.
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Chicken Cacciatore with Porcini Mushrooms
There are plenty of regional (and individual) variations, which may include olives, capers, anchovies and other ingredients. Our version features an Italian favorite, flavorful porcini mushrooms (Boletus edulis). Many versions of this recipe also call for a whole cut up chicken, but we opted for the equivalent amount of skin-on, bone-in chicken thighs. While chicken breast meat may overcook and become tough and dry, the luscious skin and rich, dark meat of thighs are perfect for this style of preparation. Whatever your preference, don’t pass up the chance to try this classic dish. It’s rustic Italian comfort food at its very finest.
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Pan-fried Shishito Peppers
Pan-fried shishito peppers are a great nibble with drinks, and they’re easy to prepare. However you cook them, it’s a good idea to puncture each pepper before cooking to vent rapidly expanding hot air that could cause the cooking pepper to burst. Shishito peppers can be used any way you’d use any other chile pepper, but they’re small size makes them particularly good in appetizers or as a garnish with other dishes. You’ll often see shishito peppers pan-fried in a little oil and served as an appetizer or with drinks. They’re also wonderful when skewered and grilled on the barbecue.
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