★  558 OF 600 BOTTLES OF THE 2025 VINTAGE TAKEN  ·  FREE SHIPPING  ★
Di Marco Olio
, Est. MDCCCLXXXVI · Cefalà Diana ,
★ On The Question Of What To Cook ★
so, you bought it.

Five recipes worth eighty-five dollars.

You read the page. You bought the bottle. Now here are five recipes that earn it back. Each one defends, in its own quiet way, why pouring one of the most expensive olive oils in the world on bread, eggs, or ice cream makes more sense than it sounds.

5 recipes 15 min read One bottle · 500ml (16.9 fl oz)
Concetta, Nonna Di Marco, in her Sicilian kitchen
, On The Question Of Whether $85 Olive Oil Belongs On Toast ,

Eighty-five dollars is a lot of money for olive oil. We are aware. We are also aware that the first instinct, having bought it, is to save it for an occasion. A dinner. A guest. The good plates.

That is the wrong instinct. The polyphenols peak in the first months and degrade over time. By the time you reach the anniversary dinner, it’s a different bottle. Tuesday is special enough. These five recipes were written with that in mind.

Each one is built on the principle that the oil is the dish. Three or four ingredients. Bread. Pasta. Eggs. Ice cream. The kind of recipes that look almost insulting next to an $85 bottle, until you make them, and realise the bottle is the entire point.

Pane e olio — bread and Di Marco olive oil
I.
Recipe № 01
Pane e Olio

Bread & Oil.

An eighty-five-dollar sandwich. We are aware. This is also the test — if the oil doesn’t make this taste extraordinary, the oil is wrong, and we’ll refund you. Every cent.

5 minServes 1Three ingredients
Ingredients
  • 1 thick slab of warm sourdough
  • 1 generous tbsp Di Marco Olio
  • Flaky sea salt
  • Cracked black pepper
Method
  1. Toast the bread until just crisp on the outside, still soft within.
  2. Pour the oil generously. Let it soak.
  3. Salt. Pepper. Eat with your hands.
on the question of price
At one tablespoon a slice, the oil costs roughly $2.30 per piece of toast. We thought about that figure for a while. Then we made the toast.
Spaghetti aglio e olio with Di Marco
II.
Recipe № 02
Spaghetti Aglio e Olio

Garlic & Oil.

A dish named after two ingredients. We took the second one seriously. Twenty minutes, five things, four tablespoons of oil that costs more than the rest of the pantry combined. The math is what it is.

20 minServes 4$5 of oil per serving
Ingredients
  • 400g good spaghetti
  • 4 cloves garlic, thinly sliced
  • A generous pinch of dried chilli
  • 4 tbsp Di Marco Olio (off the heat)
  • Big handful flat-leaf parsley
  • Sea salt, lots of it, in the pasta water
Method
  1. Boil the pasta in heavily salted water until very al dente.
  2. While it cooks, warm 2 tbsp oil in a wide pan with the garlic and chilli. Low heat. Do not brown the garlic.
  3. Drain pasta, reserving a cup of the water.
  4. Toss pasta into the pan. Add a splash of pasta water. Toss again.
  5. Off the heat, add the remaining 2 tbsp oil and the parsley. Toss.
we are aware
The oil goes in off the heat. Above 160°C the polyphenols break down. Heat is cheaper. We don’t use it here either.
Sicilian eggs in olive oil
III.
Recipe № 03
Uova all’Olio

Eggs in Olive Oil.

A breakfast that costs roughly $7 in oil. We considered the case for using a cheaper oil for everyday eggs. Then we considered the polyphenols degrading by month four if the bottle was being saved for occasions. We made the eggs.

5 minServes 1Tuesday is special enough
Ingredients
  • 2 fresh eggs
  • 3 tbsp Di Marco Olio
  • Flaky sea salt
  • Cracked pepper
  • (Optional) torn basil, a sliced ripe tomato on the side
Method
  1. Heat 2 tbsp oil in a small pan until shimmering, not smoking.
  2. Crack eggs in. Cook gently — whites set, yolk runny.
  3. Slide onto a plate. Drizzle remaining 1 tbsp Di Marco over the top, off the heat.
  4. Salt, pepper. Pour an espresso. Sit down.
on the question of breakfast
The cold pour at the end is the whole point. The hot pan cooks the eggs. The cold pour is the $85 part — uncooked, untouched, the polyphenols intact. The yolk should look like it’s wearing a robe.
a quick pause

Three down. Two to go.

If you’re reading this and don’t yet have a bottle, the next two recipes are going to read strange. Salt, oil, eggs — recipes built around an ingredient you don’t own yet. Six hundred bottles a year is the entire business. There is a fixed amount of 2025 vintage.

558
of 600 bottles
taken from the 2025 harvest
Pressed Nov 2025 Next press Nov 2026
Get a bottle — $85 →
When this harvest is gone, the next press is seven months away.
Olio Santo — chilli-infused olive oil
IV.
Recipe № 04
Olio Santo

Holy Oil.

Take an eighty-five-dollar bottle of olive oil. Add chilli. Wait seven days. Some would call this overengineering a hot sauce. We would not. The result is the most useful condiment in your kitchen for the next two months.

5 min, then 7 days waitingMakes one bottleKeeps 2 months
Ingredients
  • 250ml Di Marco Olio
  • 4 small dried red chillies, crushed
  • 1 sprig rosemary (optional)
  • 1 small clean glass bottle
Method
  1. Drop chillies (and rosemary if using) into the bottle.
  2. Pour the oil over to cover. Cap.
  3. Leave in a cool, dark cupboard for 7 days. Don’t cheat.
  4. After a week, use freely. Pizza, pasta, soup, eggs, beans.
a small warning
Use dried chilli, not fresh. Fresh anything in oil is a botulism risk after two weeks. The price of the bottle does not change this. Dried only.
Gelato with olive oil and sea salt
V.
Recipe № 05
Gelato all’Olio

Olive Oil Gelato.

The recipe we didn’t want to put on the internet. Vanilla gelato, a spoon of $85 olive oil, flaky sea salt. We are aware how this sounds. Make it once before you decide.

2 minServes anyone willingThree ingredients
Ingredients
  • 2 scoops good vanilla gelato (the best you can buy)
  • 1 generous tbsp Di Marco Olio
  • A pinch of flaky sea salt (don’t skip this)
Method
  1. Scoop gelato into a small bowl.
  2. Drizzle the oil generously over the top.
  3. Pinch of flaky salt across the surface.
  4. Eat with a spoon. Do not photograph it. Do not explain it. Just eat.
the case for trying
Without the salt, it’s strange. With the salt, the oil reads as the most expensive dessert sauce you’ve ever made. If you don’t like it, we’ll refund the bottle. Every cent. No forms.
on the question of buying it.

Five recipes. One bottle.

All five were written for one specific oil — the one the Di Marcos have pressed since 1886. The 2025 vintage is shipping now. 558 of 600 bottles taken. When this harvest is gone, the next press is November.

Get a bottle — $85 →
500ml (16.9 fl oz) · Free shipping · First-pour refund