First
Olive Oil of the 2003 Harvest in Time for the Holidays
McEvoy
Ranch Releases Olio Nuovo
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.