After another memorable season, our Sciabica family team is taking a well-deserved annual holiday break from Christmas through New Year’s. Please feel free to place orders anytime, but orders will begin shipping again on January 2nd.
Because of you, we’re proud to be wrapping up our 89th year of cold-pressing olive oil; a tradition that has been passed down through generations of our family. Your support, loyalty, and love for our oils make everything we do possible.
From our family to yours, thank you for being part of our story. Wishing you a peaceful holiday season and a very happy New Year.
Andrew Sciabica
4
10 minutes
30 minutes
½ lbs Brussels sprouts
3 tbsp Sciabica’s Extreme Garlic Olive Oil
1 tsp sea salt
Freshly cracked black pepper to taste
¼ cup grated Parmesan
2–3 tbsp Sciabica’s Sticky Balsamic
Preheat oven to 400°F.
Trim and halve Brussels Sprouts.
Toss sprouts with Extreme Garlic Olive Oil, salt, and pepper until well coated.
Spread on a baking sheet, cut-side down.
Roast 22–28 minutes, or until deeply golden and crispy on the edges.
Plate individual portions.
Shower with shaved Parmesan.
Generously drizzle with Sciabica’s Sticky Balsamic to create those glossy black ribbons.
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