★   558 OF 600 BOTTLES OF THE 2025 VINTAGE TAKEN  ·  FREE SHIPPING ON YOUR FIRST BOTTLE   ★
Est. MDCCCLXXXVI
Cefalà Diana, Sicily

Sicily
in every drop.

Single-estate, hand-harvested, cold-pressed within 48 hours. The olive oil the Di Marco family has pressed on the same Sicilian hillside for 140 years, shipped to you for the first time in history.

Taste the difference — $85 →
500ml  ·  2025 harvest  ·  free shipping
★★★★★ 5.0 from 35 verified reviews
Di Marco Olio, Sicilian extra virgin olive oil, matte black bottle 3rd · world · 2024
Cold-pressed within 48 hrs
Single-estate Sicilian
Ranked 3rd globally
Harvest-dated 2025
★ A consumer warning ★

The “extra virgin” in your kitchen
probably isn’t.

Most olive oil on your supermarket shelf was pressed twelve to eighteen months before you bought it, blended from four different countries, and has lost up to 80% of its polyphenols. The label on the bottle doesn’t mean what you think it means.

69%
Fail the test
of imported “EVOO” on US shelves failed UC Davis chemistry to wear the label.
18mo
Average age
between pressing and when a supermarket bottle hits your pantry.
4
Countries blended
typical for “Italian” oils — Spain, Greece, Tunisia, Morocco, packed in Italy.
Sicilian olive farmer on the Di Marco estate
Our story · a century and change

One estate.
Five generations.

The Di Marcos have worked the same hillside above the Eleuterio Valley in Cefalà Diana, Sicily, since the 1880s. Five generations, one piece of land, the same olive varieties: Biancolilla and Nocellara del Belice. For the first time in the family’s history, the oil is shipping beyond Italy.

  • 1886 The first Di Marcos plant Biancolilla and Nocellara del Belice trees on the Cefalà Diana hillside.
  • 1980s Giuseppe Di Marco sets the standard: harvest early, press within 48 hours, bottle in dark glass.
  • 2026 The fifth generation ships the 2025 vintage beyond Italy for the first time.
What makes it different

Four things you can’t fake.

I.
Single estate
Every bottle from one hillside, one family, one harvest. No blending, no masking.
II.
Hand-picked
Picked by hand in November & December. No machines, no bruising, no shortcuts.
III.
Cold-pressed <48 hrs
From tree to bottle within two days. Polyphenols intact, flavour at its peak.
IV.
Harvest-dated
The 2025 vintage, printed on every bottle. Like wine, oil has a year.
from the kitchen

Three ways to taste it.

From the Di Marcos, with five generations of pouring it on things.

Di Marco Olio drizzled on warm crusty sourdough
I.
Sicilian tradition. Before anything else.

The First Pour

✦ ✦ ✦
  • One thick slab of warm sourdough
  • One generous tablespoon of Di Marco
  • Flaky sea salt. Cracked black pepper.
Don’t speak for thirty seconds.
Spaghetti aglio e olio with Di Marco Olio
II.
The family’s weeknight dinner. Twenty minutes, five things.

The Sunday Staple

✦ ✦ ✦
  • Spaghetti, the best you can find
  • Four cloves of garlic, thinly sliced
  • A pinch of dried chilli
  • Four tablespoons Di Marco, off the heat
  • A fistful of fresh parsley
Aglio e olio. The way Marilena makes it.
Vanilla gelato with Di Marco Olio and flaky sea salt
III.
Sicilian dessert move. Sounds wrong. It’s right.

Nonna’s Trick

✦ ✦ ✦
  • Two scoops of good vanilla gelato
  • One tablespoon of Di Marco
  • A pinch of flaky sea salt
Trust us. It’s a thing.
Exhibit A · a side-by-side

What you’re really comparing.

Two 500ml bottles. Read the facts.
Generic supermarket olive oil bottle
Supermarket “EVOO”
~$14 · 1 litre
Di Marco Olio matte black bottle
Di Marco Olio
$85 · 500ml
Criterion
Supermarket
Di Marco
Harvest date on label
Never
2025, printed
Months from press to pour
12 – 18+
4 – 6
Countries of origin
ES · GR · TN · IT
One estate
Polyphenols remaining
~25%
~95%
Pressing method
Industrial, heat
Cold-pressed, 48h
Peppery burn on finish
No
Yes
Name on the bottle
A brand
A family
✦ ✦ ✦ ✦
The 2025 Harvest · Bottling Ledger

One press a year.
Once it’s gone, it’s gone.

The Di Marcos press once. In November. Everything for the year comes from that week.

Pressed Nov 2025
0
bottles · the entire 2025 vintage
—
Already claimed
0
shipped to kitchens worldwide
—
Remain from this harvest
0
available until they sell out
43% of the 2025 harvest claimed Next pressing: Nov 2026
When these are gone, the 2026 harvest begins pressing in November. The next chance to taste this oil at $85 is seven months away.
From the first 600 bottles

Letters to the editor.

★ ★ ★ ★ ★
5.0 average from 35 verified reviews
“

Fresh, peppery, and full of flavor. I drizzle it on salads, pasta, even bread — it makes everything taste better. You can feel the tradition in every drop.

Linda R. Austin, TX
★★★★★
“

By far the most flavorful and delicious EVOO I’ve ever used. No joke, this stuff is amazing. I use it daily and look forward to my next bottle.

Mark C. Boise, ID
★★★★★
“

The taste is so clean and vibrant. You can tell this is made with care and traditional methods. Perfect for finishing dishes. Love supporting this family.

Gregory A. Austin, TX
★★★★★
★ Our guarantee ★
100%

If the first pour doesn’t stop you,
we refund you.

Every claim on this page stands or falls on one moment, the first time you pour a spoonful in your palm. If it doesn’t smell and taste unmistakably different from any supermarket bottle, we refund you in full. Every cent. No forms.

— Marilena, Mauro & Andrea Di Marco
✦ ✦ ✦

The 2025 vintage.
558 of 600 taken.

When they’re gone, the 2026 starts at full price in November.

Claim your bottle — $85 →
500ml · Free shipping · 100% refund guarantee