Looking for Good Quality Olive Oil?
From grove to table, for centuries.
More than a century ago, our ancestors would hand pick only the ripest Nocillara and Biancolilla olives in our grove. The oil they pressed was – and is – used as gifts to neighbors, and food for our table.
That same heirloom olive grove, that same hand-picked process, that same precious, distinct “good quality olive oil“ is available far from our DiMarco family olive grove in Western Sicily.
Our Process
HARVESTING
The Grove
DiMarcos have been hand-picking olives since the 1800s. It’s not the most efficient way to harvest olives, but it tells us a lot – giving us a great feel for the ripeness and flavor of each season’s harvest.
EXTRACTION
The Mill
Extraction is simply a term for how—within hours of picking—we cold-press the olives to capture the freshest oil. Sicilians used this natural technique for thousands of years. Not only because it is tradition, but also because it’s the best way to preserve the complex, peppery flavor of exceptional Sicilian olive oil.
Family Values
Quality Control
More than a century ago, Andrea DiMarco began producing the freshest extra virgin olive oil in Western Sicily. Now his great-grandson, Pino DiMarco continues the traditional farming operation. Of course, when we say operation, we really mean a collection of cousins and neighbors dedicated to the standard of quality we all know Andrea would embrace.
The Packing
Local Bottling
For generations, friends and locals have shown up to our mill with their own bottles and cisterns for the best DiMarco Olio. Now, we also use the help of our friend, Maria Carmela Di Miceli’s local bottling facility close to our farm down a small dirt road in Cefala Dianá. We share in the process, just as we do dinner at our cousins’ every Sunday.
Our Impact
Zero Waste Agriculture
DiMarco Olio production is a combination of organic, Zero Waste Agriculture process and old-world artisan craft. Our dedication passion for this place comes through in our natural water reclamation irrigation techniques and our co-opting of olive pulp to feed local livestock.
Regional Economy
Working with cousins, neighbors, friends and other locals, DiMarco Olio is proud to create countless jobs in our regional economy. While having generations of family members working with us certainly helps maintain quality control, we are proud to include all of our contributors in every part of our product and community.
Home matters most.
For more than 5 generations, the Di Marco family has lived in Western Sicily, nurturing our olive trees in the basin of Rocca Busambra, the tallest mountain on the island and home to Sicily’s magnificent nature reserve. The combination of warm air, vegetation and wind patterns, including sporadic cold fronts drifting down the mountains creates a microclimate found nowhere else in the world; a microclimate perfect for growing olives. Perfect for good quality olive oil. It’s no surprise that Western Sicily is widely recognized as the best olive oil producing region in the world.
DIMARCO OLIO – 100% EXTRA VIRGIN OLIVE OIL
DIMARCO OLIO – 100% EXTRA VIRGIN OLIVE OIL
$27.97
Our Process
HARVESTING
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EXTRACTION
The Mill
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Family Values
Quality Control
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The Packing
Local bottling
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