Harvested from local spots, olive oil on salmon, bread, veggies, and cheese rocks the farm-to-table vibe we know so well (to say nothing of its use on human skin to ensure youth and vitality). With the recent March passing of innovator Nan McEvoy, I’ve been pondering her gifts to eaters near and far. McEvoy was a food world pioneer for planting olive trees in Marin County in the 1980s, when she was in her sixth decade. She launched Northern California’s extra virgin organic olive oil scene, and the estate grown, Tuscan-influenced
McEvoy olive oils still rack up awards nationally and on in the international marketplace.
