THE FACTS : The Sciabica Family has been producing olive oil since 1936, which makes us by far the oldest producer in California. All of our Olive Oils are 100% Extra Virgin, Cold-Pressed, Unrefined, and 100% California grown and pressed. In fact, if we did not believe that an olive oil we produced was the highest quality available, we simply would not put it in a Sciabica's bottle. Our olive oils are pressed separately by variety of olive (much like wines) and time of year picked. The greatest difference in flavor will be the result of time of year, split into three seasons (Fall, Winter and Spring). More subtle, yet distinct, differences will be found between varieties.

CHOOSING OLIVE OIL IS A PERSONAL DECISION: None of our olive oils are "better" than another, personal preference will determine which is best for you. If you enjoy a light and delicate flavor, the Mission Spring Pressing will be an excellent choice. However, if you enjoy an intensely fruity olive oil with a "peppery bite", the Manzanillo Fall will be perfect. Additionally, the intended use may determine which olive oil should be used. For instance, when Gemma Sciabica is baking biscotti she uses the light and buttery sweet Mission Spring Pressing. Yet when the intended use is a salad dressing the full flavor and artichoke aroma of the Sevillano Fall Harvest will be a better choice. Check out the "Seasons" section below for more info.

SEASONS

FALL HARVEST (early harvest): This is the beginning of the picking/pressing season, starting in late September and ending in late November. At this time the olives are small in size and green in color. The olive oil from the fall is hearty and robust in flavor, and dark in color. It is generally high in polyphenols creating a “bite” and gives the olive oil a longer shelf life. Wonderful full flavor for salads and bread dipping.

WINTER HARVEST (late harvest): Beginning in early December, olives picked in the winter are bigger and blacker than fall olives. Olive oil from this season is lighter in flavor and color. Though oils from this season are considered “lightly fruity”, a pizzicante finish may be present giving the oil a slight zest. Though we no longer offer a varietal olive oil pressed in the winter, all of our flavored olive oils are pressed with olives harvested in the winter and our Marsala Olive Oil is roughly 50% Mission Variety Winter Harvest Olive Oil.

SPRING HARVEST (late harvest): This is the last possible time to pick and press olives before the next season. These olives are very ripe and completely black all the way through to the pit. Olive oil from this season is the most delicate and “buttery sweet” available, previously named “Limited Release” by the Sciabica Family due to its scarcity. This is a true butter replacement.

GRADES