This Extra Virgin Olive Oil is pressed from a select spring harvest of Mission Variety Olives. Since the olives are extremely ripe when pressed, this unique olive oil has a delicate buttery sweet flavor. It is ideal on bread and in the making of all types of pastries. This is a favorite of Joseph Sciabica, who along with his father Nicola, founded our company in 1936.

Pie Crust Pastry
Found on page 92-93 in Gemma Sciabica's Baking
Sensational Sweets with California Olive Oil cookbook.
(Makes 1 single crust)

¼ cup almond flour
1-1/2 cups flour
¼ teaspoon salt
¼ cup white wine or milk
½ cup Sciabica's Mission Variety Limited Release
1 teaspoon baking powder
2 tablespoons sugar
1 egg white (or yolk)


In mixing bowl combine dry ingredients, make well in center. Add remaining ingredients, stir until dough holds together.
Gather dough into a ball, flatten slightly, cover, let rest about 15 minutes.
Roll dough out on lightly floured board or between 2 pieces of waxed paper, to about 12 inch round.
Each roled out dough into a 9 or 10 inch pie plate, trim edges and flute.
Use tines of fork to pinch bottom and sides at ½ inch intervals. This helps prevent bubbles from forming in the crust.
Bake in a 400 degree oven for 10 to 12 minutes or until light golden brown, cool. Fill crust with your favorite filling.