“IGP SICILIA” Diliberto

Shipping and Handling

Delivery charges are: £5 for orders of up to £25, £3.95 for orders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before transport and any VAT where applicable (for UK customers only excluding Islands, please contact us if you don’t live in this area). We do not Ship outside the UK.

UK Remote areas and offshores where extra fees apply

Delivery Schedule

We deliver Tuesday to Friday. Orders placed by 9am will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.

Orders placed after 9amwill be dispatched the following day.

Back Orders

Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).

If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.

Founded on tradition in 1880 by great-grandfather Salvatore Diliberto, the company is now a beacon of excellence in the world of oil. Our mission is to transform olives into culinary works of art, respecting nature and family heritage. We are a family-run business, rooted in history and oriented towards the future to offer a unique experience through our production lines. The story The history of OLIO DILIBERTO is a testimony of family passion that spans generations. Way back in 1880, great-grandfather Salvatore began his journey into the world of oil as an oil mill operator, and his dedication has lasted through time. Despite the evolution of the olive processing process, the authentic passion has remained constant, handed down from father to son, a legacy that characterizes our identity. In 1974, Salvatore’s grandchildren took a step forward by acquiring one of the first continuous-cycle oil mills, an innovative move that revolutionized the olive processing process. In the 1980s, management passed to the great-grandchildren, who continued to carry on the family tradition. 1998 represented a crucial turning point. Giuseppe Diliberto made the decision to found BIOLOGIC-OIL, a company that would combine respect for the past with enthusiasm for the present and aspiration for the future.

In addition to being an oil mill, the company became a brand recognized for its excellence in the oil sector. From the cultivation of olives to the manual harvest, each phase of the transformation into extra virgin olive oil is characterized by scrupulousness, experience, cutting-edge techniques and dedication. This ensures the maximum expression of the organoleptic properties of each cultivar. Quality first Quality is at the heart of everything we do here at OLIO DILIBERTO. Every step in our production process is imbued with a tireless commitment to offering an extra virgin olive oil that excels in flavor and freshness. From the olives to the bottle, we take care of every detail to ensure that every drop of oil you bring to your table is an authentic and satisfying taste experience. The passion for quality guides every phase of our work and pushes us to constantly exceed standards, creating an oil that represents the best that nature and human dedication can offer.

In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.
Best consumed within 18 months from the date of bottling.

Why does olive oil get cloudy and thick?

Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why?

If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there?

To explain, let’s start by comparing the freezing process of olive oil and water:

Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.

A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC  depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.

Does that mean the olive oil is not good to use?

Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil.

In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil  in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.