Recipes

Olive Oil Biscotti

February 14, 2019
0 Reviews
Serves 20 Biscotti
Prep time
15m
Cook Time
1h 0m

Gemma Sciabica’s famous biscotti recipe! My grandfather would always bring a weekly batch to the Modesto Farmers Market to show off the power of olive oil in baking. Modesto locals are familiar with these Italian cookies which are rich in flavor and flakey in texture. Perfect for dipping and enjoying on their own!

-Jonathan Sciabica

Pan Y Tomate

January 24, 2019
0 Reviews
Serves 4-8 Peopla
Prep time
10m
Cook Time
10m

After recently traveling to Spain, I came home with an appreciation for the Spanish Tapas (small plate) style of cuisine. Simple dishes, usually made with copious amounts of olive oil found a special place in my heart.

Pan Y Tomate is a simple dish that’s little more than great bread with fresh tomato and olive oil, yet it appears in nearly every meal in Spain from breakfast to dinner. My personal favorite was to pair the scrumptious bread with jamón, a salty aged pork leg, shaved into thin slices, similar to Italian prosciutto.

– Jonathan Sciabica

Garlic Olive Oil Fries

December 13, 2018
0 Reviews
Serves 4 People
Prep time
30m
Cook Time
25m

A deliciously healthy take on “ballpark” garlic fries! Oven-frying in olive oil instead of deep-frying in refined vegetable oil not only dramatically increases the healthfulness but also kicks up the flavor.

Oven Fried Potato Wedges

October 5, 2018
0 Reviews
Serves 4 People
Prep time
5m
Cook Time
40m

When combing through our reviews, one of the most common uses for each type of our flavored olive oils is oven frying potatoes. If you know how to do it right, any olive oil will help to make an incredible appetizer or side dish even better. In this particular recipe, we used Mediterranean Medley. That being said, honorable mention goes to both Garlic and Jalapeño olive oils. In this recipe, we used Yukon Gold, Red, Purple, and Sweet potatoes.

Walnut Pasta

December 23, 2016
Serves 4 - 6 People
Prep time
10m
Cook Time
20m

This is a Sciabica Family favorite during the holidays. Many of our guests are skeptical at first, but one taste of our walnut pasta quickly produces smiles. We often enjoy this deliciously simple dish on Christmas Eve.

Olive Oil used: Garlic California Extra Virgin

Butterless Corn 3 Ways

July 1, 2016
Serves 3 people
Prep time
5m
Cook Time
15m

This super-simple recipe is always a hit! Take the “better than butter challenge” AND give your guests a choice, buttery, spicy or zesty – our buttery Mission Spring, spicy Jalapeño, and zesty Garlic Olive Oils will put smiles on faces.

Vegan Pesto Zucchini Pasta

June 10, 2016
0 Reviews
Serves 1
Prep time
15m
Cook Time
5m

Craving a great Italian dish with far fewer carbs and calories? Try this completely Vegan Pesto Zucchini Pasta. This incredibly rich pasta will dazzle your taste buds. If you want to make this dish Raw as well as vegan, simply skip the sauteing step.

Orange Olive Oil Brownies

June 3, 2016
1 Review
Serves 8
Prep time
15m
Cook Time
25m

Who says you need butter to make brownies? It’s better with our fresh cold-pressed Orange Olive Oil.

Olive oil is delicious in desserts, especially our Orange Olive Oil! However, olive oil does not have the consistency of butter. This recipe uses bananas to ensure the brownies are moist and dense. Apple sauce also works great (instead of bananas).

Take the better than butter challenge! Order a bottle of Orange Olive Oil and try this recipe. If you don’t agree it’s better with olive oil, we’ll refund your purchase.

Parmesan Crusted Chicken Quesadilla

Serves 4 people
Prep time
15m
Cook Time
5m

This “Italian Quesadilla” is one of our favorites ~ Crispy parmesan crusted tortilla engulfing our amazing avocado pesto, rotisserie chicken and plenty of cheese. It’s a real crowd pleaser as an appetizer or as a flavorful lunch entrée. You’ll want a good marinara dipper. We recommend Al Dente Ultra Premium Pasta Sauce.

We used a mortar and pestle, but feel free to use a food processor or blender.

Skillet Pizza

May 18, 2016
0 Reviews
Cuisine
Serves 2 Pizzas
Prep time
8h 0m
Cook Time
15m

Ever tried making your own pizza dough? It’s easier than you think and fun to do with the family! This recipe uses an iron skillet to create the perfect pan-style crust without butter!

{makes enough to make two doughs – for a single pizza, reduce the flour, yeast, sea salt, and water by half}

– Recipe by Andrew Sciabica

Legendary Orange Sauce

Cuisine
Serves 24 Servings
Prep time
30m
Cook Time
15m

I’m obsessed with the restaurant Tacolicious in San Francisco. Their Legendary Orange Sauce, found in the Tacolicious Cookbook is, well… Legendary! Tangy, slightly sweet and incredibly savory. It’s delicious on just about everything including tacos, tostadas, nachos, and burritos. The only thing missing was olive oil 🙂

A big thank you to Tacolicious for giving me the ok to adapt their recipe using my family’s EVOO.

– Jonathan Sciabica

Kielbasa Hash

April 15, 2016
0 Reviews
Serves 4-6 People
Prep time
10m
Cook Time
20m

Inspired by our Oven-Fried Potato recipe, Craig from our Customer Happiness Team kicked it up a notch with this mouth-watering meal. The sweetness of colorful peppers and the deep, zesty flavor of kielbasa are rounded out with a touch of heat from our Jalapeño Olive Oil.

This dish tastes great with chicken, turkey, pork or beef kielbasa and is awesome for breakfast, lunch or dinner!

Craig used Marsala EVOO (you can use your favorite varietal) and Jalapeño EVOO.

Oven Fried Potatoes

March 31, 2016
0 Reviews
Cuisine
Course
Serves 2-4
Prep time
15m
Cook Time
30m

Fried potatoes are a delicious addition to any meal! They don’t have be be confined to breakfast. With simple ingredients, you can make delightful little bites that are crispy on the outside while keeping the soft and flakey center. Here is how to make each bite burst with flavor!

We used Marsala EVOO, but you can use your favorite Varietal EVOO or Flavored EVOO (it’s also great with Jalapeño or Rosemary Olive Oil)

Pan-Seared Asparagus

March 25, 2016
2 Reviews
Serves 1-2 People
Prep time
5m
Cook Time
10m

Frying asparagus in olive oil caramelizes and brings out the flavor. I often call this recipe “I Don’t Like Asparagus, Asparagus” because I’ve converted so many people into asparagus lovers.If you’ve only tasted boring, plain, crunchy asparagus, this will change your life 🙂

Mediterranean Macaroni & Cheese

Cuisine
Course
Serves 2 - 4 people
Prep time
5m
Cook Time
15m

Our Mission Spring Olive Oil is the single most “buttery” extra virgin olive oil on the market. Fully ripe Mission olives, the only native California variety, result in delicate, sweet flavors without the bitterness or pungency of the early harvest. Only Mission olives are adapted to the California climate enough to remain on the tree for several months after most producers have completed their crush.

The Olio Nuovo version of Mission Spring means you’re getting the olive oil immediately after production. Preserving all of the full fruity flavors and adding a hint of green freshness compared to the “regular” version. This recipe really good with Mission Spring, but is off-the-charts-delicious with Mission Spring Olio Nuovo.