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McEvoy Ranch Extra Virgin Olive Oil - 375 ml
Item #: OLO201
Our Price: $29.95
 
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63 units available

Description 

Country of Origin: California, USA

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.

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Potato and Mushroom Gratin
A mouth-watering twist to a comfort food we are all familiar with. Add chanterelles and Asiago cheese for a tummy-warming treat.
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Wheatberry Pilaf with Porcini Mushrooms
This is a hearty dish which goes exceptionally well with poultry, pork, or with beef. The neutral flavor of the grain is made interesting and complex by adding mushrooms and herbs. This is an excellent main dish for vegetarians, and makes a wonderful meal after spending a cold day outside.

As a whole grain food, wheatberries are high in fiber and very healthful.
As a side dish, this will serve about six.
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Chanterelles with Sun Dried Tomato Pesto
This recipe is a variation on the standard bruschetta. The white wine, olives, Marsala and soy sauce lend a sharply distinctive taste that you'll find a refreshing change from "every day" bruschetta.
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Basil Shrimp with Feta and Orzo
This Mediterranean-inspired dish can double as a pasta salad next day...if there is any left, that is. The delicious combination of tomatoes, feta, basil and shrimp is healthy and pretty. It is very versatile in that you can vary the fresh herbs, such as tarragon, parsley and oregano, or try some goat cheese in place of the feta for another excellent alternative. Let your imagination and ingredients on hand be your guide.
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Orzo with Goat Cheese, Green Beans, and Tomato
Orzo, a rice-shaped pasta shines in this quick-to-the-table dish. In the summer, when we have such a wealth of fresh tomatoes and home grown green beans, this is a wonderful way of combining pasta and vegetables. The goat cheese adds that sharp note to the symphony of flavors. Try a flavored orzo to really keep them guessing.
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Pasta with Ramps
You make the sauce while the pasta cooks. Nothing could be simpler. Ramps add that wild, natural flavor that lifts the pasta dish to eloquence.

It serves four and is adapted from a recipe printed in the April 2000 edition of Gourmet Magazine.
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Cold Sliced Beef Sirloin with Herb Sauce
This is a great, light dinner for hot days. Best of all, it can be made a day ahead of time and refrigerated. If you refrigerate the sauce, be sure to return it to room temperature before serving. This is excellent when served with cooked white beans, drizzled with extra virgin olive oil and sprinkled with fresh cracked pepper.

The beef can be served rolled up and fastened with a toothpick, then drizzled with the sauce - or it can be served in overlapping layers which are drizzled with sauce. Try it with a crusty bread, chilled wine and tossed greens. If you have a bit of fresh basil left from the recipe, use it to garnish your platter of sirloin.
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Medallions of Pork with Dried Cherry Sauce
Dried cherries are very high in anti-oxidants, and are thought by many to contain natural pain killers.They make an exquisite sauce to use with pork. Take care not to overcook the pork chops or they will get tough.

Making the stock out of the bones is well worth the effort. The resulting sauce is rich and flavorful, especially when enhanced with cherries and Balsamic vinegar.
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Short Ribs Braised with Onions & Stout
Short ribs are very meaty and very tasty. They're perfectly suited to a long, slow braise. This recipe, based on the Belgian classic "Carbonnade à la Flamande" concentrates on three ingredients - beef, beer and onions.

The result?
Tender, succulent ribs bathed in a deep, rich & flavorful broth. Now that's rib-sticking, comfort food!
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Black Garlic Tapenade
Black Garlic has recently made quite a splash on the food scene. Once known only to a few cutting-edge chefs (and Asian health food devotees), black garlic is now readily available to us all. Black garlic is more than just the latest food fad - it's the real deal with a unique flavor and texture unlike anything else in the world.
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Crispy "Smashed" Potatoes with Truffle Oil
This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a "smash" hit at any occasion. Kids & grownups alike will find them fun to make (and to eat). With only 4 ingredients and a few easy steps, it's an equally great dish for a party or a weeknight dinner. Garnish with a topping of sour cream and chives for an fantastic appetizer!
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Sautéed Fresh Chanterelles
Why try to improve on perfection?

This simple recipe is designed to do nothing more than enhance the already naturally good flavor of chanterelles. This is my favorite kind of recipe: it's very easy to prepare, but it tastes like a rare gourmet treat.

Serve these glorious chanterelles with fish, poultry, grilled meats or vegetables - or just on their own.

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Arugula, Truffle and Pecorino Salad
Truffles are known in Italy as tartufi. In the province of Pesaro they are harvested throughout the year and enjoyed in soups, omelets, and on salads. Just a small amount of truffle will enhance any dish you make. A little goes a long way.
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