Timeline

1898

Nicola Sciabica learns to mill

1898
Nicola Sciabica learns to mill

At the turn of the 20th century, Nicola Sciabica worked in an olive oil mill in Marsala, Sicily.

1905

Nicola Sciabica immigrates to the US

1905
Nicola Sciabica immigrates to the US
1915

Joseph Sciabica is born

1915

Joseph Sciabica is born in Waterbury, Connecticut.

1925

Nicola & Joseph Sciabica begin farming

1925

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.

1936

The Sciabica Family begins cold-pressing olive oil!

1936
The Sciabica Family begins cold-pressing olive oil!

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.

1940

The mill expands

1940
The mill expands

In 1940, to accommodate growing popularity, Joseph Sciabica builds an addition to the mill… by hand.

1985

Sciabica’s Brand and Single Varietals introduced

1985
Sciabica’s Brand and Single Varietals introduced

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.

1990

Sciabica’s “Flavored” Olive Oils change the game

1990
Sciabica’s “Flavored” Olive Oils change the game

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.

2002

Jonathan Sciabica joins the team

2002
Jonathan Sciabica joins the team

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!

2010

Breaking Ground on New Mill

2010
Breaking Ground on New Mill

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.

2017

The Mill Grows Again!

2017
The Mill Grows Again!

As demand grows, the family installs an advanced olive oil production line, doubling their capacity to produce top-quality, artisan-crafted EVOO.

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