Walk Point Reyes. Taste Fresh Olives

Step Out and Taste: A Simple Guide

You will walk. You will breathe sea air. You will smell olive trees. This guide shows the best routes and gear. It tells when to go. It tells what to bring.

You will meet McEvoy Ranch. You will taste oil that speaks of place. You will learn how to see, smell, and sip olives. You will learn why the fruit and the oil matter.

You will join a farm tour. You will learn what to buy and how to carry it home. You will leave with a plan and a hunger to taste more.

Bring a map, water, layers, and good shoes. Taste slowly. Ask questions. Take notes. Share what you learn often.

Tasting Fresh Olives: What They Really Taste Like

Choose a route that fits you

Decide what you want first. A short loop or a long day on the headlands. Short loops like the Earthquake Trail or Bear Valley to Arch Rock give views with less effort. Long treks such as Tomales Point can reach 9–10 miles. Pick a route that matches your legs. If you want wildlife, note that tule elk favor Tomales Point at dawn and dusk. If you want quiet, start before 8 a.m.

Gear that works

You need gear that refuses to fail. Pick boots with good lugs for wet grass and slick shale. Examples: Salomon X Ultra 4 GTX for lighter hikers, Danner Mountain Light for heavy use, Merrell Moab 2 for budget comfort. Carry a 1–1.5 liter water bottle. Bring salty snacks and a small first-aid kit. Stash sunscreen and a hat.

What to wear and pack

Layer for wind and sun. Start cool. Add layers as the day warms. The wind off the Pacific can cut through fleece. A light rain shell keeps you dry in a surprise squall. Put extra socks in your pack if you plan to ford wet trails. Secure everything in a daypack with a hip belt.

Timing, parking, and tides

Start early for soft light and empty trails. Check parking rules: some trailheads lock gates or fill fast on weekends. Bear Valley fills early in summer. Have a backup trailhead in mind. If you plan a beach walk, check tide times on NOAA or a tide app. Low tide opens coves. High tide closes them.

Navigate and respect

Bring a map or download Gaia GPS, AllTrails, or REI’s Hiking Project. Download maps for offline use. Obey signs. Stay on marked trails. Private roads and ranches are off-limits. Leave gates as you find them.

Pace and presence

Start steady. Walk at a pace you can hold. Stop often. Sit on a rock. Watch light move over the water. Let the land fill you.

First step into the grove

You walk between rows of trees. The air smells of cut grass and lemon rind. Leaves whisper. The ground holds fog from the coast. You feel why this oil begins where it grows.

Small plots, sharp care

McEvoy farms in small blocks. Each plot sits on its own soil and slope. That matters. Soil and fog leave a mark on the fruit. One grove tastes more green almond. Another leans toward bright grass or ripe fruit. Think of it like single-vineyard wine. Small plots let the farmer keep watch. They pick when the fruit says ready. They press close to the trees to keep the green notes alive.

The mill and plain talk

You will see the mill. The staff will walk you through it. They sort by hand. They wash, they crush, they spin. They do not hide the steps. They talk in simple terms. They show you how low heat and quick press keep the fruit fresh. You will hear a few hard truths about weather and time. You will see the care at every step. This is farm work, not a factory line.

Watch for these signs

What to ask on the tour

Ask which grove the bottle came from. Ask about soil and shade. Ask how long between pick and press. Ask them to show you a fruit that tastes of green almond. They will oblige. They like to show what the land gives.

You will leave with a bottle that holds a place. You will leave with new questions. You will leave with respect for hands that make taste visible.

See the fruit

Hold the olive in your palm. Look at the skin. Note the color. Note the sheen. Fresh fruit often looks taut. It may be green, or green with a blush of purple. Wrinkled skin means riper fruit and softer oil. A tight skin means green notes and a firm bite.

Smell the flesh

Press gently with your thumb. Smell the flesh, not just the skin. Fresh California olives smell green. You will find grass, green almond, lemon peel, or a hint of pepper. If it smells mellow or fermented, it has been cured a long time.

Chew and taste the olive

Bite. Chew slowly. Let the oil spread. Note three things: bitterness, acid, and fruit. Bitterness wakes your tongue. Acid gives a bright lift at the front. Fruit sits under both. Cured olives are milder. Fresh fruit brings a sharp, bitter oil and bright acid. Taste for salt, too. Salt will hide flaws. Fresh olives will finish on a clean, green note.

Sip the oil

Put a drop on the back of your hand first. Warm it with your finger. Then place a small drop on your tongue. Close your mouth. Breathe through your nose. Roll the oil. Swallow. If the oil is true and fresh, you will feel a warm sting in your throat. That is a sign of polyphenols and freshness. If you feel only fat, the oil is old or over-processed.

Pairings and a simple kit

Bring plain bread. Bring mild cheese: fresh ricotta, mozzarella, or a mild goat. The food shows the oil’s voice. A small tasting spoon or porcelain cup helps. Take notes. Say what you feel.

Take these steps on your walk. On the farm tour you will do them again with the grower and the miller at your side.

Sign up and show up

You register. You arrive ready to walk. The tour moves slow. It is meant to. You will not rush. You will meet the people who tend each tree and field. They will greet you by name or by the row you stand in.

Walk the land

You will move through groves and pastures. You will see trunks ringed with grafts and young shoots tied to stakes. You will pass irrigation lines and ponds. You will watch how fog settles on leaves at dawn and how it lifts by noon. These are the small things that shape taste. You will hear the farm tell its history in dirt, fence posts, and old tools.

At the press and tasting table

You will visit the press. You will watch fruit go in. You will watch oil come out. Machines hum. Hands work. You will get close enough to smell the warm, new oil. You will sit at the tasting table. A farmer will pour. You will taste fruit and oil with simple bread and cheese beside it.

Ask, touch, learn

Ask about grafts, pruning, and harvest timing. Ask why a tree was moved or a row was fenced. Hold a pruning saw. Press soil between your fingers. Feel the moisture. Farmers love good questions. They will show you quirks. They will tell you about drought years and the summers that made a better oil.

Practical tips for the tour

Go ready to learn by doing. The tour hands you a story and a bottle. It shows you why a taste means something. After you leave the grove, you will be ready to pick what to buy and pack for the trip home.

What to buy and why

Buy what you will use. Pick small bottles if you plan to finish the oil in months. Look for “Extra-Virgin” on the label. Ask the staff the harvest date and the press date. Fresh oil changes fast. A month or two with good scent and bite is common. If they press this year, take it home.

Fresh olives and safe packs

Fresh olives must be cured. Buy olives kept in brine or well-packed oil. Check the jar seal. Look for clear packing liquid that covers the fruit. If you see mold, walk away. Well-cured olives will keep for weeks in the fridge. Keep them submerged in brine. Re-seal tight after each use.

Store and use your oil

Store oil in a cool, dark place. Use dark glass or stainless steel if you can. Keep it away from heat and light. Use the oil within a few months for the best perfume and bite. For everyday use, reserve cheaper oil for cooking and the fresh bottle for finishing and salads.

Pack for the trip home

Pack jars tight. Wrap glass in cloth or a small towel. Put jars in sealable bags. Stand bottles upright in your car. Stuff gaps with clothes or a towel. If it is hot, carry a small cooler. A friend once drove with a jar in a boot and learned the hard way. Do not let that be you.

Simple gifts that please

Think small and honest. Good options:

Write tasting notes and use it

Write a card with cultivar, press date, aroma, and a pairing. Example: “Arbequina. Pressed 9/2025. Green apple, pepper finish. Try on grilled fish.” Use what you buy. Drizzle on vegetables. Toss with bread. Share a small tin with a friend and tell the story of the grove.

With your jars packed and your notes in your pocket, you are ready for the last steps of the day.

Walk, Taste, Keep the Memory

You will walk Point Reyes. You will stand where wind and salt shape the land. You will taste olives picked under these skies. The oil will tell you where it came from. You will learn small truths. They will change how you cook. They will change how you eat. You will carry the place home in a bottle and in your hands.

Buy a bottle. Use it on bread and greens. Walk again with the same eyes. The land will teach you more each time. Keep the memory alive. Let the taste lead you back. Tell friends. Share the oil. Cook with quiet pride. Return in winter, spring, fall, and find new reasons to come.