Nicola Sciabica learns to mill1898
At the turn of the 20th century, Nicola Sciabica worked in an olive oil mill in Marsala, Sicily.
Nicola Sciabica immigrates to the US1905
Joseph Sciabica is born1915
Joseph Sciabica is born in Waterbury, Connecticut.
Nicola & Joseph Sciabica begin farming1925
Nicola Sciabica purchases a farm in Modesto, California and begins farming grapes. The company “Nick Sciabica & Sons” is formed. The grapes we transported back to Waterbury, Connecticut, sold to most Italian immigrants for their own home winemaking.
The Sciabica Family begins cold-pressing olive oil!1936
With the knowledge that Nicola brought from olive oil making in Sicily, the Sciabicas began cold-pressing Marsala® Brand Olive Oil (named after his birthplace). Marsala is now the undisputed oldest continuously produced California Olive Oil. Today, the Sciabicas still reside, farm and cold-press olive oil on the same property.
The mill expands1940
In 1940, to accommodate growing popularity, Joseph Sciabica builds an addition to the mill… by hand.
Sciabica’s Brand and Single Varietals introduced1985
In the late 80’s the family pioneered “single varietal” olive oils, sold under the Sciabica’s® brand, keeping individual olive varieties separate (just like wine). For over 30 years we have been offering our single varietal olive oils, ranging from Buttery-Sweet to Peppery & Robust, depending on the olive varietal and season of pressing.
Sciabica’s “Flavored” Olive Oils change the game1990
Flavored oils at the time used heat-infusion or were blended with extracts. The Sciabica’s uniquely began making their flavored olive oils cold in the press by sending fresh fruit, herbs or peppers (such as Lemons, Garlic and Jalapeños) with the olives through the presses.
Jonathan Sciabica joins the team2002
Fresh out of college (Cal Poly – San Luis Obispo), Jonathan quickly goes to work on the family’s website and implements a strong food-safety-and-quality program!
Breaking Ground on New Mill2010
In 2010 the Sciabica family expands the mill to add a “new line”, doubling the family’s capacity. This was done in part to accommodate the new high-density tree plantings which are harvested much quicker, requiring quicker processing speed.
The Mill Grows Again!2017
As demand grows, the family installs an advanced olive oil production line, doubling their capacity to produce top-quality, artisan-crafted EVOO.