DeLallo Olive Oil: An Honest Review of the Range
Search for DeLallo olive oil and most of what comes back is shop listings: a 3-litre can at a warehouse club, a squeeze bottle at a supermarket. What is harder to find is a plain account of what each bottle actually is. So on 2 October 2026 we read DeLallo's own website — the product pages, the about page, its guide to its extra virgin oil and the lab report it publishes — and set out what the company states. DeLallo is a family-owned Pennsylvania company that has sold Italian foods since 1950. This is an honest review of the range: who makes it, where each oil comes from, what the lab report shows, and how the grades differ.
For our own oil, see our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml).
The Short Answer
- DeLallo is a family-owned US importer of Italian and Mediterranean foods, founded by George and Madeline DeLallo and based in Mt. Pleasant, Pennsylvania; its about page dates the business to 1950.
- Its website lists four extra virgin olive oils — the standard Extra Virgin (8.5 oz to 3 litres), an Organic, a Private Reserve and a Castelvetrano squeeze bottle — plus refined Pure and Extra Light oils.
- DeLallo states the standard extra virgin is grown in Puglia, the Organic in Gargano, the Private Reserve in Sicily and Tuscany, and the Castelvetrano in Sicily's Belice Valley.
- DeLallo publishes a third-party test report: a lot of its extra virgin, analysed in March 2024 by Chemiservice, an accredited laboratory in Monopoli, Puglia, at 0.19% free acidity and panel-tested as extra virgin.
- Sidr & Stone makes a different kind of oil: one single-estate, rain-fed extra virgin from our own family farm outside Marrakech, cold-pressed within hours of harvest and bottled unfiltered.
Who Makes DeLallo Olive Oil
DeLallo describes itself as "a family owned and operated business that focuses on the import, production and distribution of Italian and Mediterranean specialty foods." Its about page traces the company to a marketplace opened by George and Madeline DeLallo in the 1950s; today it is headquartered at Mt. Pleasant, Pennsylvania. Olive oil is one line among many, beside pasta, olives, antipasti and vinegars.
DeLallo is an importer and brand owner rather than a grower: its pages say its extra virgin oils are grown, harvested, pressed and bottled in Italy. That is a different business from an estate like Partanna, which presses its own Sicilian olives, and closer in shape to brands such as Colavita. Neither model is better by default.
The DeLallo Olive Oil Range, Bottle by Bottle
DeLallo's "view all" olive oil page lists more than thirty products, most of them vinegars, dressings, flavoured dipping oils and avocado and grapeseed oils. Stripped back to the olive oils, the range looks like this, as the producer states it:
| Oil | Grade | Origin, as stated | Cultivar named? | Sizes and notes |
|---|---|---|---|---|
| DeLallo Extra Virgin Olive Oil | Extra virgin | Grown and harvested in Puglia, Italy; pressed within hours of harvest | No — "a group of Italian olives" chosen for complementary flavours | 8.5 oz, 16.9 oz, 25.5 oz, 33.8 oz and 3 litres; kosher and non-GMO badges on several sizes |
| DeLallo Organic Extra Virgin Olive Oil | Extra virgin | Gargano, Italy; grown, harvested and bottled in Italy | No | 16.9 oz; made from "100% certified-organic Italian olives", as the producer states |
| DeLallo Private Reserve Extra Virgin Olive Oil | Extra virgin | Small, privately owned orchards in Sicily and Tuscany | No | Hand-selected olives; described as delicate and sweet |
| DeLallo Castelvetrano Extra Virgin Olive Oil | Extra virgin | Family-owned orchards in Sicily's Belice Valley | Yes — Castelvetrano (Nocellara del Belice) | Squeeze bottle; fruity, grassy, peppery |
| DeLallo Pure Olive Oil | Refined grade | "Made with 100% Italian olives" | No | Sold for frying, roasting and high-heat cooking |
| DeLallo Extra Light Olive Oil | Refined grade | Made in Italy | No | "Light" refers to taste and colour, not fat, the producer says |
Every extra virgin oil here names an Italian region — more than a label reading only "EU origin". Only the Castelvetrano names its olive variety; the signature bottle is a house blend, and DeLallo says so plainly. Our guide to what "Italian" actually means on the bottle explains why a named region is a meaningful detail.
The Signature Extra Virgin: Puglia, and a Published Lab Report
The everyday DeLallo extra virgin is the one most people meet. The producer states that the olives are hand-selected and grown in Puglia — the heel of Italy and its largest olive-growing region — and "pressed within hours of harvest", with a fruity, peppery taste and notes of artichoke, green apple and almond.
The strongest thing about this oil is that DeLallo puts a test report in public. On each extra virgin product page the company writes: "We guarantee our product is always 100% extra virgin and 100% Italian", and links to an Olive Oil Authenticity page. When we opened it on 2 October 2026, that page carried a test report from Chemiservice S.r.l., an Accredia-accredited laboratory (Lab No. 0254L) in Monopoli, Puglia:
| What the report shows | DeLallo's published result | Extra virgin limit cited on the report |
|---|---|---|
| Sample | 100% Italian Extra Virgin Olive Oil, 1-litre bottle, lot 24066, best by March 2026 | — |
| Report number and date | Test Report No. 2407369, Monopoli, 13 March 2024 | — |
| Free fatty acids | 0.19% (as oleic acid) | ≤ 0.80% |
| Peroxide value | 7.9 meq O₂/kg | ≤ 20.0 |
| K232 / K268 / ΔK | 1.97 / 0.145 / −0.004 | ≤ 2.50 / ≤ 0.22 / ≤ 0.01 |
| Ethyl esters | 5 mg/kg | ≤ 35 |
| Tasting panel medians | Defects 0; fruity 3.8; bitter 3.8; pungent 4.0 | Defects 0; fruity above 0 |
| Oleic acid | 73.58% | 55.0–85.0% |
The report's statement of conformity says the chemical values comply with the International Olive Council trade standard for extra virgin olive oil, and that the panel test — carried out, the report notes, by the CIBI Bari tasting panel — found the oil to be extra virgin. A free acidity of 0.19% is well inside the 0.8% ceiling, and a defect-free panel score is exactly what the grade requires.
The honest caveat is the date. The report covers one lot analysed in early 2024, best by March 2026, so it shows the system working rather than describing today's bottle. DeLallo says it receives "organoleptic and chemical analyses on every shipment"; the page showed one report when we looked, with no polyphenol figure.
Organic, Private Reserve and Castelvetrano
- Organic Extra Virgin. The producer states it is made from the first cold press of "100% certified-organic Italian olives" from Gargano, the promontory on Puglia's northern coast, and that the oil is grown, harvested and bottled in Italy. The pages we read do not name the organic control body, so we report the certification as the producer states it. Our guide to what the organic label really certifies covers what to look for on the bottle.
- Private Reserve. Hand-selected olives from "small, privately-owned orchards in Sicily and Tuscany", pressed without heat or chemicals. DeLallo positions it as a delicate finishing oil, best used raw.
- Castelvetrano. The only single-cultivar oil in the range: made, the producer states, from Castelvetrano olives, also known as Nocellara del Belice, from family-owned orchards in Sicily's Belice Valley. Castelvetrano is better known as a bright green table olive; our guide to the Nocellara cultivar and the Castelvetrano question explains the name, and our guide to Sicilian olive oil places it among the island's other cultivars.
A note on wording: all four pages use "first cold press". European rules reserve that phrase for a first mechanical pressing below 27°C — the figure DeLallo's own guide gives. Most modern oil is extracted by centrifuge, so "cold extracted" is now the commoner phrase; our guide to what cold-pressed actually means sets out the difference.
Pure and Extra Light: Not the Same Grade as Extra Virgin
DeLallo is unusually clear about its two refined oils. The Pure page says it is "not cold-pressed (raw) like EVOO"; the Extra Light page says "'light' refers to its light taste and light hue, not its fat content." Both are sold for high-heat cooking and baking.
In grade terms, "olive oil" or "pure olive oil" is a blend of refined olive oil with some virgin oil, and "extra light" is a marketing name for the same category with a milder taste. Refining removes defects and colour, and with them much of the flavour and polyphenols — a different product, not a cheaper extra virgin. Our guides to pure olive oil and light olive oil go into the label rules.
Three Fair Objections
"DeLallo is an importer, not a grower — can you trust the origin?" You can check more than usual: each extra virgin names an Italian region, and the company publishes a dated lab report from an accredited laboratory. That is more traceability than many shelf brands offer, though less than an estate naming its grove and cultivar.
"The lab report is from 2024." True. It shows a 2024 lot passed every test on the report with room to spare; it cannot speak for this year's oil. Read the best-by date, and look for a harvest date where one is printed. Our guide to choosing a quality olive oil explains how to weigh each signal.
"You don't publish lab figures yourselves." Correct, and we will not talk around it. Our current batch has not yet been analysed by an independent laboratory, so we have no figure to publish and will not imply one. On published numbers, DeLallo is ahead of us today.
Where DeLallo Is Ahead of Us
DeLallo offers four extra virgin oils from named Italian regions, a single-cultivar Castelvetrano, an organic oil the producer states is certified, sizes up to 3 litres, and a public lab report well inside the grade limits. Those are real strengths.
What we do differently is narrower, not better: one small farm, one oil, rain-fed, cold-pressed within hours and bottled unfiltered.
| What a buyer might check | DeLallo (producer's site, 2 October 2026) | Sidr & Stone |
|---|---|---|
| Who grows the olives | Italian orchards in Puglia, Gargano, Sicily and Tuscany; DeLallo imports and brands the oil | Our own family farm on the plains outside Marrakech |
| Cultivar named | Castelvetrano oil only | One estate's olives, unblended |
| Organic status | Organic Extra Virgin: certified-organic olives, as the producer states | Organically grown; not yet certified, certification in progress |
| Published lab figures | Chemiservice report on one 2024 lot: 0.19% free acidity, panel-tested extra virgin | Not yet — current batch not yet analysed |
| Filtration | Not stated on the pages we read | Unfiltered; may show natural sediment |
Why Sidr & Stone
DeLallo shows what an importer can do to make an Italian label checkable: name the region, guarantee the grade and post the lab report. Sidr & Stone's olive oil works from a simpler principle — one farm, named — and everything below describes how it is grown and made rather than a laboratory figure, because we do not have one yet.
- Sidr & Stone's extra virgin olive oil comes from a single estate — our own family-owned farm near Marrakech, Morocco — and we control every step from tree to bottle, with no blending across origins.
- The Sidr & Stone grove is rain-fed, with no irrigation; the trees take what the season gives.
- Sidr & Stone's olives are organically grown, with no synthetic fertilisers, pesticides or herbicides (not yet certified; certification is in progress).
- Each Sidr & Stone release is a small, limited single-harvest batch; once it is gone, it is gone until the next harvest.
- Sidr & Stone's oil is cold-pressed within hours of harvest to protect flavour, aroma and polyphenols.
- It is unfiltered extra virgin, minimally processed, and may show a little natural sediment — normal in an unfiltered oil.
- It is 100% natural — a single ingredient, olive oil, with no additives — in a 500ml dark glass bottle that protects it from light.
- Sidr & Stone gives 10% of profits to charity, with fulfilment in the UK, EU, and US.
We will not tell you Sidr & Stone is a better olive oil than DeLallo — a Castelvetrano oil from the Belice Valley or a lab-tested Puglian extra virgin is a serious product, and DeLallo publishes figures we do not yet have. What we will say is that ours is single-estate Moroccan, rain-fed, organically grown and cold-pressed within hours of harvest, and that the harvest details for the current batch are on the product page.
Frequently Asked Questions
Is DeLallo olive oil real extra virgin?
DeLallo publishes a test report from Chemiservice, an accredited Italian laboratory: a 2024 lot measured 0.19% free acidity and passed the tasting panel as extra virgin. The report covers that lot, not every bottle.
Where does DeLallo olive oil come from?
Italy — Puglia for the standard extra virgin, Gargano for the Organic, Sicily and Tuscany for the Private Reserve, and the Belice Valley for the Castelvetrano, as the producer states. DeLallo itself is a Pennsylvania company.
How do I check a bottle of DeLallo olive oil?
Check the grade (extra virgin, pure or extra light), the stated origin and the best-by date, and compare the lot with the report on DeLallo's Olive Oil Authenticity page.
What is DeLallo Castelvetrano olive oil?
A single-cultivar extra virgin made, the producer states, from Castelvetrano (Nocellara del Belice) olives from Sicily's Belice Valley, sold in a squeeze bottle.
How does DeLallo compare with Sidr & Stone?
DeLallo is an importer with four Italian extra virgin oils and a published lab report. Sidr & Stone makes one single-estate, rain-fed, unfiltered extra virgin from our own farm outside Marrakech, with no lab figures published yet.
Is DeLallo Pure Olive Oil the same as extra virgin?
No. DeLallo says its Pure Olive Oil is refined and not cold-pressed, and that "Extra Light" refers to taste and colour, not fat. Both are a different grade from its extra virgin oils.
Where can I buy DeLallo, and where can I buy Sidr & Stone?
DeLallo sells through its own US web shop and through supermarkets and warehouse clubs. Sidr & Stone's oil is sold directly from our product page, with fulfilment in the UK, EU, and US.
Is olive oil a medicine?
No. Olive oil is a food, not a medicine. It has a long traditional history — including being honoured in the Prophetic Sunnah — and a substantial body of modern research, particularly around polyphenols, cardiovascular health, and the Mediterranean diet pattern. It can be a worthwhile part of a healthy routine, but it does not cure diseases and is not a substitute for medical care. Be cautious of any olive oil marketed with specific disease-cure claims.
Final Thoughts
DeLallo makes its olive oil easier to check than most: named Italian regions, a single-cultivar Castelvetrano, honest labelling of its refined grades, and an accredited lab report showing a 2024 lot well inside the extra virgin limits. Those are real strengths, and we are happy to say so.
A report on one lot is not a report on every bottle, and a region is not a cultivar, so read the dates on the label. For the wider picture, our olive oil brands A–Z maps the rest of the shelf, and our guide to Coratina, Puglia's best-known cultivar explains the region DeLallo's standard extra virgin comes from.
Our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml) is single-estate, rain-fed and cold-pressed within hours of harvest, available as a limited single-harvest batch with fulfilment in the UK, EU, and US.
Our extra virgin olive oil is grown organically on our own single-estate farm on the plains outside Marrakech: we control every step from tree to bottle, and no synthetic pesticides, herbicides or fertilisers are used. It is not yet certified organic — certification is in progress, and we will publish it as soon as it comes through.
Disclaimer: This article describes DeLallo's olive oil range, stated origins, certifications and published test report as shown on the producer's own website on 2 October 2026; ranges, harvests, certifications and brand practices change, and readers should check current sources and labels. Comparisons are made in good faith and in fair terms. References to DeLallo describe general observations and are not affiliated with or endorsed by the producer. Brand names belong to their owners. Olive oil is a food, not a medicine, and is not a substitute for medical treatment of any condition. For any health concern, consult a qualified medical professional.