McEvoy Ranch 707-778-2307 5935 Red Hill Road Petaluma mcevoyranch.com
Open daily, 11 a.m. - 5 p.m. Reserve Olive Oil Tasting
Wine Tasting Seasonal wine flight on ranch patio. $35. Olive Oil and Gelato Tasting
Guided tasting of organic extra virgin and agrumato oils. Flight of five oils served with bread. $30.
Three cups of McEvoy Ranch EVOO Gelato paired with Blood Orange Olive Oil, Organic Ginger Turmeric Olive Oil and Organic Chai Olive Oil. $30. (Available summer of 2024)
After this introduction we were left to enjoy the oils: extra virgin for cooking (clean and light), Meyer lemon (juicy and ripe), herbs de Provence (earthy and savory) and jalapeño (green with a kick). We tried them alone and with pinches of sea salt on our bread. Pure pleasure on their own, it’s easy to imagine how these oils could enhance a culinary adventure. All oils are certified organic and sold primarily through the website and on-property direct-to-consumer. The story continues Of course, there was also wine. Following our olive oil tasting, we enjoyed flights of sparkling/white wine (me) and red wine (my husband). After a foray into viticulture, McEvoy no longer grows its own grapes, instead sourcing fruit from stellar AVAs throughout California (many local). All the wines we tried were delicious—well-crafted and full of varietal character, thanks to independent winemaker Byron Kosugi. But the star of the day was truly the unique opportunity to taste and learn about the growing, milling and processing of olive oil. That, and discovering all the hidden treasures and remarkable stories across this wholly sustainable, wholly surprising place.
The same Mediterranean climate that makes Sonoma County a match for wine grapes also makes it suitable for another agricultural crop that garners praise from aficionados and experts: olive oil. Out the far west end of Petaluma lies McEvoy Ranch, a 500-acre parcel that’s home to more than 14,000 mature olive trees (encompassing seven different varieties). It’s a relaxed, family- and dog-friendly place that offers a multitude of tour and tasting options. With a reservation, you can secure a walking tour of the lower property (which has a surprising number of art installations and architectural highlights), arrange a catered lunch and choose among a few different wine and olive oil tasting flights. Walk-ins are welcome as available. An amazing life McEvoy Ranch was established by Nan DeYoung Tucker McEvoy, scion of the DeYoung family and San Francisco Chronicle dynasty, whose impressive personal legacy includes a life of international diplomacy, public works and business leadership. In 1989, 70-year-old McEvoy was living in San Francisco and looking for a country property for weekend escapes. She found this place, a former dairy farm nestled in the rolling hills of remote Sonoma County—and fell in love. One catch: the land was zoned for agriculture, so to set up residence, she would have to establish some sort of farming operation. A friend suggested she plant a few olive trees and be done with it. Instead, she found Mauricio Costelli, an olive expert and consultant, and the two imported 1,000 seedlings and small cuttings. All trees on the property are descended from those original plants. There’s more to McEvoy’s story—a lot more—but you’ll just have to visit to find out.
Did You Know? The original Morelli Ranch House, now an event space on property, houses a numbered and signed red piano from Sir Elton John’s Las Vegas residency. Visitors are encouraged to tickle the ivories, which has led to some surprising performances including original compositions, emotional tributes, proposals and appearances by local musicians.
Oil in a day’s work After our robust history lesson, we settled on the patio for a few tastings. The Reserve Olive Oil Tasting ($30) featured five different samples accompanied by artisan bread squares for dipping (flights change seasonally). McEvoy Ranch produces its flavored oils using the agrumato method, milling olives together with fresh herbs and fruits for exceptional flavor, distinct aromatics and a signature crispness. We started with the Organic Limited Oil, a select blend of two varieties (this combination changes with each harvest). Much like a wine tasting, we’re encouraged to swirl the oil to release its aromas (fresh and grassy), take a sip and swish to coat the mouth and experience its pungent bitter notes and rich viscosity, then swallow the oil slowly to experience an explosion of flavor. Be careful: the peppery finish almost caught me out!
Alexandra Russell is a freelancer writer and editor based in Sonoma County. She is a former editor of NorthBay biz .
July 2024
NorthBaybiz 61
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