The Olive Gardener - Stephanie Pearson
The Olive Gardener - Stephanie Pearson
The Olive Gardener - Stephanie Pearson
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
05.<br />
>HOMME<br />
AWAYFROM<br />
HOME<br />
for agriculture, the McEvoy family would have to find a crop<br />
to cultivate.<br />
“<strong>Olive</strong>s amused me,” Nan likes to say, so in the early nineties<br />
she imported 3,000 trees from Italy.<br />
She and Nion also imported Maurizio Castelli, an olive guru from<br />
Tuscany who quickly helped turn the farm into the largest producer<br />
of estate-grown organic olives in California. <strong>The</strong>ir McEvoy Ranch<br />
Traditional Blend and Olio Nuovo oils have been such successes<br />
that the ranch recently launched an olive-oil-based skin-care line.<br />
When I wander into the kitchen, Mark Rohrmeier, one of two<br />
full-time chefs, interrupts his celery-root chopping to offer me a<br />
piece of steaming baguette slathered in ...butter.<br />
“Don’t tell the boss,” Rohrmeier says.<br />
Not that the boss would care. <strong>The</strong> saving grace of Nion<br />
McEvoy, who is also the chairman and CEO of Spin magazine,<br />
a lawyer, and a drummer in what he calls “a competent garage<br />
band,” is that he’s not a micromanager. In fact, McEvoy takes more<br />
leadership cues from his life as a musician than from his legacy<br />
as a descendant of the man who started his media empire in 1865<br />
with the news of Abe Lincoln’s assassination.<br />
“I’m a drummer,” McEvoy later tells me. “I set the beat and<br />
create the space for other things to happen.”<br />
What’s happening at the ranch right now is harvest time.<br />
<strong>The</strong>re’s a tangy scent of crushed olives in the air as John Deere<br />
tractors zoom around the 80-acre grove harvesting seven varieties<br />
of olives and putting them through the state-of-the-art Rapanelli<br />
Sinolea extractor, which gently draws out the oil from the paste<br />
without using heat or pressure. <strong>The</strong> end result is certifiedorganic<br />
virgin olive oil so rich and flavorful that it regularly wins<br />
awards, such as the 2005 Gold Medal at the L.A. County Fair.<br />
In a week, the McEvoys will throw their annual Harvest Party,<br />
with tyco drummers, zydeco bands, belly dancers, and a guest list<br />
that includes their 50 employees and friends such as Mickey Hart<br />
of the Grateful Dead and Speaker of the House Nancy Pelosi.<br />
“It’s a great party,” says McEvoy, who has salt-and-pepper hair<br />
and cornflower-blue eyes, and shows up on his vine-covered<br />
veranda ten minutes after the shower episode dressed in blue corduroys,<br />
a blue dress shirt, and blue Italian loafers. “We have two<br />
bands: Hot Club of Cowtown and my band, Rough Draft. It’s sort<br />
of a relaxed sixties cover band. We don’t rehearse much.”<br />
McEvoy knows a good party. His peripatetic lifestyle and<br />
eclectic résumé attest to the fact that he has experienced its many<br />
forms. He worked as an attorney at the William Morris Agency<br />
in Beverly Hills in the early eighties—“It’s hard to be candid<br />
about that time period without being slanderous,” he says—<br />
then spent a few years practicing Transcendental Meditation<br />
at an Oregon commune and bartending at Zorba the Buddha,<br />
in Portland.<br />
CALIFORNIA IDYLL<br />
Top left, a pagoda on the property<br />
Yes, because they can. Right, a<br />
Californio demonstrates olive wrestling.<br />
FROM LEFT: TODD HIDO; COURTESY OF MCEVOY RANCH<br />
48 OUTSIDE’S GO SPRING 2009