“MOLISE DOP” Oleificio Di Vito

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 9 am 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 9 am will 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.

THE VITO COMPANY LOCATED IN MOLISE AMONG THE COASTAL HILLS OF CAMPOMARINO, HAS EVOLVED OVER THE YEARS TO TREASURE THE EXPERIENCE OF 3 GENERATIONS.

The family-run company cultivates an area of ​​approximately 100 hectares. specialized in olive growing and viticulture, the remaining part is reserved for cereals and legumes. Olive groves are planted on approximately 45 hectares, both super intensive and traditional systems, for a total of approximately 40,000 plants of different varieties, Leccino, Gentile di Larino, Peranzana, Nociara, Frantoio, Nera di Colletorto.

The DI VITO company follows every phase of production, thanks to the mechanized harvesting and processing of the raw materials in its oil mill, it manages to obtain quality Extra Virgin Oils in a very short time and rich in natural substances such as antioxidants (polyphenols) and aromatics, with a clear yellow color with green reflections of low acidity, a light fruity to medium fruity taste.

All year round, guided tours of the company and product tasting are offered to customers and tourists; Furthermore, an educational farm service is provided to school groups and nursery school children for an approach to the consumption of the quality product.

Within the Az. DI VITO, about 10 years ago, a small cellar was created for the vinification of the grapes produced from the approximately 10 hectares of owned vineyards, half of which are cultivated as tented vineyards and the other half in rows with Guyot pruning. The grape varieties are Montepulciano, Sangiovese, Falanghina Trebbiano, and Malvasia. The company scrupulously follows every phase of production, from harvesting to winemaking. With a high-quality production of both bulk and bottled DOC and IGT wine

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.