, Est. MDCCCLXXXVI · Cefalà Diana ,
2025 Vintage
Sicily, 2025 harvest
The 2024 international olive oil competition scored every qualifying estate on chemistry and a blind tasting panel of nine judges.
Scored on free acidity, peroxide value, polyphenol concentration, and a blind sensory panel of nine judges. Two hundred estates from twelve countries entered. Our 2024 vintage placed third overall and first in the Sicilian category.
This is as real as it gets. This is what they use for themselves in Sicily. Small grove, organic, family run, hand-picked, single-estate EVOO. Nothing better.
Most “extra virgin” oil on US shelves fails the chemistry required to wear the label. Here’s the chemistry, terroir, and method we do wear it by.
One hillside above the Eleuterio Valley. Fourteen hectares. Roughly 4,200 trees. No blending with oil from anywhere else. Ever.
Harvested by hand over eight days in November by every adult Di Marco within driving distance. No machines. No shortcuts. No bruised fruit.
What comes off the tree Monday morning is in the press that afternoon. Heat kills flavour; time kills polyphenols. We avoid both.
Every bottle printed with the year it was pressed. No mystery vintages. No year-plus shelf wait before you open it.
Cold extraction + dark glass + first-press-only keeps the bitter, peppery compounds intact. The throat catch is polyphenols at work.
International olive oil competition, 2024. Two hundred eligible estates from twelve countries. We came third.
Five Di Marco generations on the same piece of Sicilian land since 1886. The same two olive varieties planted then. Still.
A single annual press window. When the 2025 vintage is gone, the next is November. We never over-produce to cover demand.
Two 500ml bottles. The same three words on the front. Two entirely different products.
Good olive oil isn’t marketing. It’s chemistry. Four mechanisms separate a real single-estate oil from a blended supermarket bottle.
The bitter, peppery compounds in olive oil (oleocanthal, oleuropein, hydroxytyrosol) break down with heat, time, and light. We avoid all three.
Industrial oils are spun at high heat to extract more per kilo. We extract less per kilo, at low temperature, because the compounds matter more than the volume.
A blended oil averages out its chemistry. A single-estate oil carries a specific soil, variety, and harvest. The flavour has a fingerprint.
Unlike wine, olive oil doesn’t improve with time, it degrades. Our 2025 vintage reaches your kitchen 4–6 months off the press. Supermarket oil averages 12–18.
Every batch is tested after pressing. These are the numbers from the 2025 harvest.
The family has been pouring this oil on the same three things for five generations. Start here.
Thick slab of warm sourdough. Generous pour. Flaky sea salt. Cracked pepper. Don’t speak for thirty seconds.
Spaghetti, garlic, chilli, four tbsp Di Marco off the heat, a fistful of parsley. Aglio e olio, the way Marilena makes it.
Two scoops of vanilla gelato. A tablespoon of Di Marco. A pinch of flaky sea salt. Sounds wrong. It’s right.
Every adult Di Marco within driving distance comes home in November. For eight days, we do nothing else.
We check the fruit daily for colour. When it turns from green to deep purple-black, the window opens. Usually eight days. Once, eleven.
Ladders against the first tree. Every adult Di Marco within driving distance shows up. Nonna cooks for sixteen.
We touch every single tree, roughly 4,200 of them, with wooden rakes and gloved hands. Machines bruise the fruit. Bruised fruit makes bitter oil.
What comes off the tree before noon is in the press by evening. After 48 hours the polyphenols drop. After 72, the flavour goes flat. We don’t wait.
The olives are milled, the paste is spun, the oil is drawn off. No water added. No heat applied. The method is slow and expensive. It’s also the only way.
The fresh oil sits in stainless tanks for three weeks. Sediment drops out. Flavour rounds. Then we bottle by hand.
Matte black 500ml bottles. Light kills oil. We don’t let it near ours. The date on the label is the month it was pressed.
No middlemen, no private labelling, no sitting in warehouses. Orders leave the cellar and arrive in American kitchens in under a week.
Cefalà Diana, Sicily. One family.
Every November, by us.
Under 48 hours, under 27°C.
Globally, 2024 competition.
If you press too early, the oil is sharp like a knife. If you press too late, it’s flat and oily. There are about two hundred hours when it’s right. We try to be ready.
Real, high-polyphenol olive oil is the core of the Mediterranean diet. The PREDIMED trial put it under the microscope.
Estruch et al., New England Journal of Medicine, 2013 · PREDIMED trial
This is as real as it gets. This is what they use for themselves in Sicily. Small grove, organic, family run, hand picked, single estate EVOO. Nothing better.
This is the real deal, nice peppery finish. What olive oil should be.
Just opened my first bottle. Very smooth. Mild taste. This is the fourth EVOO that I have tried. So far so good. Very pricey. Personally, I like a little more of a peppery finish.
Terrific olive oil. The taste is perfect for salads and a finishing oil on the steaks I cook for my wife.
By far the most flavorful and delicious EVOO I’ve ever used. No joke, this stuff is amazing.
This is very flavorful olive oil. I use this as a finishing oil for salads and dressings. It adds a lot of wonderful flavor to my dishes.
This olive oil is pure heaven. Made a simple pasta aglio e olio and it was restaurant quality. This is now my kitchen staple.
Incredible product. The taste is so clean and vibrant. You can tell this is made with care and traditional methods.
Fresh, peppery, and full of flavor. I drizzle it on salads, pasta, even bread, it makes everything taste better.
Best olive oil I’ve ever used. The flavor is absolutely incredible, bold, fruity, and perfectly peppery.
Exceptional quality. This is what olive oil should taste like, fresh, peppery, and full of flavor.
I’m obsessed with this olive oil. Perfect for my Mediterranean diet. Finally found an oil that tastes like what I had in Italy.
Absolutely phenomenal. Used this for a bruschetta appetizer and my guests couldn’t stop talking about it.
Outstanding olive oil. I’ve tried many premium brands but Di Marco Olio stands out. The flavor is incredible.
Best purchase I’ve made in a while. This olive oil elevated my home cooking instantly.
Premium quality all the way. Great for bread dipping or finishing soups. Excellent.
Simply the best olive oil. I enjoy it most days of the week. Highly recommend it to try.
This was my first experience and I really enjoyed it.
This olive oil is fantastic. The story behind the family farm makes it even more special.
Great Product.
Two emails a year. The harvest is underway. The harvest has shipped. That’s it. No noise.
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.
When this harvest is gone, the next pressing is November. We won’t rush it. We never do.
Claim a bottle, from $85 →