Why Premium Olive Oil Costs More
If you’ve ever paused at the price of a high-end olive oil, you’re not alone. In a sea of supermarket bottles selling for half the price, it’s easy to wonder: is it really worth it?
At Dell’Orto, we hear this question often. And we welcome it—because once you understand what goes into making a truly exceptional extra virgin olive oil, the price begins to make perfect sense.
It Starts With the Olives
Unlike mass-market oils that use blended or low-grade olives, Dell’Orto uses only hand-harvested, single-origin olives from the hills of Salerno, Italy. These olives are cold-pressed within hours of harvest to lock in nutrients, flavor, and freshness.
No Shortcuts. Ever.
We never blend, refine, or filter our oils to increase shelf life or yield. That means no fillers, no additives, and no compromises. Just pure, clean oil the way nature—and tradition—intended.
Small Production, Big Impact
Our family-owned operation isn’t built for mass production. It’s built for quality. Each batch is produced in limited quantities, earning international recognition and multiple gold medals for its taste, complexity, and purity.
Cheap Oil Isn’t Cheap in the Long Run
Lower-priced oils are often blends that lack transparency about origin, harvest date, or even authenticity. Some don’t meet the minimum standards for extra virgin at all. These oils can be rancid, stripped of nutrients, or falsely labeled.
When you choose Dell’Orto, you're choosing oil that is not only healthier, but also richer in flavor—which means you use less, enjoy more, and elevate every meal.
The True Cost of Quality
A premium olive oil isn’t just an ingredient. It’s the foundation of your cooking. It’s a connection to centuries of tradition. And most importantly, it’s something you can feel good about putting on your plate and sharing with the people you love.
So yes, it costs a little more. But once you taste the difference—you’ll never go back.
Experience the gold medal-winning difference. Shop our olive oils today.