Selling the Drama
A conversation with Lin-Manuel Miranda on theater, creativity, and the endless...
The best olive oil made in California right now just may be that of McEvoy Ranch. It's produced by Nan McEvoy (who was the major stockholder in the San Francisco Chronicle until it was sold last year) at her 550-acre ranch in west Marin County. Unlike most California olive oils, which come from olive varieties more suited to eating than pressing, McEvoy's is made from varietals imported from Tuscany and long grown for oil. Not one for half-measures, McEvoy also imported a frantoio, or stone pressing mill, from Italy. The oil—sharp, peppery, and a gorgeous golden green—is flying out of the doors of the few shops where it's sold. $16 for a 250 ml bottle. Available at Oakville Grocery in Napa Valley, Broadway Deli in Santa Monica, and Dean & Deluca in New York. Web site: www.oakvillegrocery.com.