Back on our shelves by popular demand: Sciabica extra virgin olive oils. Grown in the heart of California, these oils are crafted by the oldest family-run olive mill in the country. Nick Sciabica was also the first to bottle by varietal – just like wine grapes, olives have different flavor nuances that are characteristic of variety, time of harvest, and location of the orchard.

We have stocked several varietals as well as some lovely flavored oils, which are made by pressing olives with the flavoring ingredient.

The shelf life of a good-quality oil is generally considered one year, though after that length of time, unless it was mistreated, it still won’t be bad, it just won’t have quite as much depth of flavor. The good news is, the new Sciabica bottles are now tinted to protect against UV lighting (the destroyers of oil are air, light heat, and age.)

The more likely problem comes once the bottle has opened. Don’t keep it right by the stove where it will get hot, and don’t let it sit in your cupboard “saving it” for special occasions, allowing it to go rancid. The new bottles have a spout that helps protect against air intake, but you can – and should – use the oil in every aspect of cooking and baking:

Which Varietal to Buy?

Here’s a primer on the three we have in stock:

How to Substitute Oil for Butter

For most cakes and pastry recipes where butter is not a major structural component (shortbread cookies or a butter and powdered sugar frosting for example,) you can substitute olive oil. Keep in mind, you’ll want to use a mild-flavored oil such as Mission Spring Harvest, Lemon or Orange.

Butter                                                                      Olive Oil

1 cup …………………………………………………………….. 3/4 cup

3/4 cup ………………………………………………………….. 1/2 cup + 1 Tbsp.

2/3 cup ………………………………………………………….. 1/2 cup

1/2 cup ………………………………………………………….. 1/4 cup + 2 Tbsp.

1/3 cup ………………………………………………………….. 1/4 cup

1/4 cup ………………………………………………………….. 3 Tbsp.

2 Tablespoon………………………………………………….. 1½ Tbsp.

1 Tablespoon…………………………………………………… 2 ¼ tsp.

1 teaspoon………………………………………………………. 3/4 tsp.

Stephanie Prima-Sarantopulos trained at U.C.Davis in olive oil tasting, and served many years on the California Olive Oil Master Taste Panel; she also judged at the Los Angeles County Fair, the largest olive oil competition in the country.