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The foundation of Southern Italian cooking paired with the bright citrus character of the Amalfi Coast. This curated collection combines our award-winning Classic extra virgin olive oil with Limonolio, delivering versatility, freshness, and authentic Italian flavor for everyday cooking and finishing.
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Two of our most versatile oils. One essential pairing for everyday cooking.
This curated collection brings together Dell'Orto Classic Extra Virgin Olive Oil and Dell'Orto Limonolio, offering both the rich foundation of traditional Southern Italian cooking and the bright citrus character that elevates seafood, vegetables, salads, and finished dishes.
Produced by our family in Campania since 1870, both oils are crafted with the same commitment to quality, authenticity, and transparency that has defined our estate for generations.
Balanced. Bright. Essential.
Dell'Orto Classic Extra Virgin Olive Oil (750ml)
Our signature everyday extra virgin olive oil. Balanced, savory, and remarkably versatile. A Silver Award winner at the 2026 New York World Olive Oil Competition and the foundation of countless Italian kitchens.
Dell'Orto Limonolio (250ml)
Produced by cold pressing our olives together with sun-ripened Amalfi Coast lemons. Fresh citrus aroma and flavor with no artificial ingredients, creating a finishing oil that adds brightness without overwhelming a dish.
Whether you're dressing a simple salad, finishing grilled fish, roasting vegetables, or serving fresh bread at the table, this collection provides two distinctly Italian expressions of olive oil designed to complement one another beautifully.
The foundation of Southern Italian cooking, paired with the brightness of the Amalfi Coast.
The Italian Kitchen Collection offers two complementary expressions of Southern Italian olive oil.
Dell'Orto Classic opens with fresh green aromas of artichoke heart and crushed olive leaf. A measured bitterness follows, signaling freshness and quality, before giving way to a clean, lightly peppery finish.
Dell'Orto Limonolio introduces bright notes of lemon zest and fresh citrus, balanced by the rounded richness of extra virgin olive oil. The finish is smooth, fragrant, and vibrant.
Together, they provide both depth and brightness, the foundation of traditional Italian cooking and the finishing touch that brings a dish to life.
At the heart of this collection is the same estate-grown olive oil produced by our family in Oliveto Citra, Italy.
The olive blend features Frantoio, Leccino, and the rare local Carpellese varietal.
Frantoio contributes freshness, structure, and clean green character. Leccino brings balance and softness, while Carpellese adds herbal complexity and a gentle peppery finish.
For Limonolio, these same olives are cold pressed together with real Amalfi Coast lemons through a traditional combined milling process. This allows the natural citrus oils to integrate directly with the olive oil, creating a bright, balanced flavor that cannot be replicated through artificial flavoring.
The result is a collection that showcases both the versatility of exceptional extra virgin olive oil and the distinctive character of Italy's most celebrated lemons.
The Italian Kitchen Collection is designed to cover nearly every stage of Mediterranean cooking.
Use Dell'Orto Classic as your everyday olive oil for sautéing, roasting, finishing pasta, dressing vegetables, and serving alongside fresh bread. It is the bottle you'll reach for daily.
When a dish calls for brightness, finish with Dell'Orto Limonolio. Drizzle over grilled fish, shrimp, scallops, roasted vegetables, salads, chicken, fresh cheeses, and simple pasta dishes. A small pour just before serving adds freshness, definition, and aromatic lift.
Many customers find themselves using both oils together, Classic to build the dish, Limonolio to complete it.
Dell'Orto has been producing olive oil in Oliveto Citra, Campania since 1870. Polidoro and Sergio Dell'Orto are the fourth generation to tend these groves — groves that include trees planted by their great-grandfather Vito, who founded the mill nearly 155 years ago.
From hand-operated winches to today's continuous-cycle cold-extraction system, the technology has evolved constantly. The commitment to quality never has.
