, Est. MDCCCLXXXVI · Cefalà Diana ,
2025 Vintage
35 verified buyers. 5.0 average. We didn’t write these. We don’t get to redact them.
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.
(we asked Loox to leave the negative ones in. there weren’t any. we’re not making this up.)
Most of these are absent from supermarket olive oil. That’s the test. If you don’t notice any of them, something is wrong, and there’s a refund waiting at the bottom of the page.
Open the bottle in a quiet kitchen. Fresh cut grass. Green tomato. Fresh artichoke. If you smell almost nothing, it’s gone flat. Ours doesn’t go flat for at least a year because we don’t over press, but the test is the test.
Pour a teaspoon onto a white plate. Deep golden green, slightly cloudy if you tilt it to the light. Not yellow. Not crystal clear. Crystal clear olive oil has been chemically deodorised. We’re not sorry to tell you that.
Take a teaspoon, neat, no bread. About ten seconds in there should be a peppery cough at the back of your throat. That cough is the polyphenols. If your olive oil doesn’t make you cough slightly, the polyphenols are gone. This is genuinely the test the chemists use. We just rebranded it.
Heavier than you expect. Glass not plastic, dark not clear. Both deliberate. Light kills polyphenols. Plastic leaches over months. The bottle is part of the product, not packaging waste in the way of the oil.
November 2025. Printed on the front. Most “extra virgin” oil on US shelves doesn’t tell you when it was pressed. There’s a reason. Olive oil degrades from the moment it leaves the press, and most of the bottles in your supermarket are 12 to 18 months old. Yours will be 4 to 6.
(if you don’t get the cough on first sip, it’s not us. it’s a refund.)
Real, high polyphenol olive oil is the core of the Mediterranean diet. The PREDIMED trial put it under a microscope. The microscope, on balance, was kind.
Estruch et al., New England Journal of Medicine, 2013 · PREDIMED trial
(we are not your doctor. but the Spanish researchers were thorough.)
Five generations. Three foods. We tried other things. They were fine. The bottle keeps coming back to these.
Thick slab of warm sourdough. Generous pour. Flaky sea salt. Cracked pepper. Don’t speak for thirty seconds. Yes, this is the test. Yes, we know.
Spaghetti, garlic, chilli, four tbsp Di Marco off the heat, a fistful of parsley. Aglio e olio, the way Marilena makes it. Marilena says yours won’t be as good. She is, statistically, correct.
Two scoops of vanilla gelato. A tablespoon of Di Marco. A pinch of flaky sea salt. Sounds wrong. It’s right. We’re not going to argue about it on the internet.
(four if you count the spoon Mauro dips in when nonna isn’t looking. but we don’t talk about that.)
Things written on bottles that don’t mean what they say. Useful before you walk down a supermarket aisle.
(none of these apply to our bottle. most of them apply to whatever is currently in your kitchen.)
Five reliable ways to waste $85, ranked roughly by frequency. We’ve seen them all.
(we don’t refund the things you do to it after it arrives. we refund if you don’t love it on the first pour.)
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.
2025 single estate Sicilian harvest. 558 of 600 bottles taken. When this is gone, the next pressing is November 2026. We won’t rush it. If the first pour doesn’t taste unmistakably different from any supermarket bottle, full refund. Every cent. No forms.
Take the 2025 vintage, $85 →