Olive Oils and Vinegars

Our balsamic vinegars have a rich and slightly sweet flavor that is perfect for salad dressings and gourmet sauces, on freshly vegetables and to bring out the sweetness of fresh fruits.

They are an ideal complement to our extra virgin olive oil.  All our oils are produced by the Sciabica Family, the oldest olive oil producer in California. Their family has been making olive oil sine 1936. 

All of our Olive Oils are 100% extra virgin, cold-pressed, unrefined, and 100% California grown and pressed.  The 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.

OLIVE OIL UNFLAVORED

FALL PRESSING (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 PRESSING (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. Perfect for cooking and sauteing.

SPRING PRESSING (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 dubbed "Limited Release"  by the Sciabica Family due to its scarcity. This is a true butter replacement.