2025/26 Harvest · Molochio, Southern Italy

Two Varieties. One Standard.

Ottobratico and Sinopolese — two native Calabrian cultivars, grown on the same family estate, pressed within 4 hours of harvest. Both independently lab-certified above 600 mg/kg polyphenols.

Shop Ottobratico — 629 mg/kg View Lab Certificates
629
Ottobratico mg/kg
609
Sinopolese mg/kg
4h
harvest to press
9%
extraction yield
2025/26 Harvest

Ottobratico & Sinopolese — What Makes Each One Different

Two varieties, two harvest windows, two distinct phenolic profiles. Both from the same Aspromonte hillsides. Both independently certified.

Deliba Ottobratico high-polyphenol extra virgin olive oil — 629 mg/kg, Molochio Southern Italy
629 mg/kg polyphenols

Ottobratico

Flagship · Raw Finishing Oil

Harvest Oct 22 – Nov 10, 2025
Acidity 0.15%
Peroxide value 4.2 meq O₂/kg
Lot 1 25 O 1
Bottles produced 5,000

The name comes from ottobre — October. Harvested early when polyphenol concentration is at its peak, Ottobratico is intensely green and peppery, with notes of fresh artichoke, cut grass, and bitter almond. The throat sensation is pronounced — two to three distinct stings per tablespoon. Best used raw: drizzled over vegetables, legumes, fish, and soups immediately before serving.

Shop Ottobratico → About the Ottobratica variety →
Deliba Sinopolese high-polyphenol extra virgin olive oil — 609 mg/kg, Molochio Southern Italy
609 mg/kg polyphenols

Sinopolese

Cooking Edition · Daily Use

Harvest Nov 14 – Dec 1, 2025
Acidity 0.19%
Peroxide value 6.2 meq O₂/kg
Lot 1 25 S 1
Bottles produced 3,500

Harvested later in November, Sinopolese develops a slightly rounder, more balanced profile while maintaining exceptional phenolic activity at 609 mg/kg — well above the EU health claim threshold of 250 mg/kg. Warmer notes of ripe tomato, dried herbs, and soft pepper. More versatile in cooking: stable at medium heat, ideal for sautéing, roasting, and everyday use without sacrificing polyphenol integrity.

Shop Sinopolese → About the Sinopolese variety →
The Estate

The Land That Shapes Every Bottle

Rocky volcanic soils, Tyrrhenian sea breezes, and 450 meters of altitude in the Aspromonte foothills. The same microclimate that has sustained centenarians in Molochio for generations.

Gianfranco Cosmano at the Deliba olive estate in Molochio, Southern Italy
Ottobratico olive tree on the Cosmano family estate — Molochio, Calabria
Olive grove landscape near Molochio in the Aspromonte hills, Southern Italy
Aspromonte mountain landscape — the terroir of Deliba high-polyphenol olive oil
Freshly harvested Ottobratico and Sinopolese olives at the Deliba estate — Molochio 2025
Harvest

Harvesting with Care — Timed to the Day

The harvest window determines everything. Polyphenol concentration peaks when olives are still green to violet — before full ripening. We monitor the maturity index daily across the estate and begin picking at the exact moment each variety reaches its phenolic peak.

Ottobratico is harvested in late October — the name itself comes from ottobre. Sinopolese follows in mid-November. The 9% extraction yield of Ottobratico is significantly below the industry average of 14–16% — a direct consequence of early harvest. We press less oil, with more active phenolic compounds in every drop.

Olives go from tree to press within 4 hours. No stockpiling. No overnight storage. The same day's harvest is the same day's oil.

Green Ottobratico olives at peak harvest ripeness — Molochio estate 2025
Hand harvesting olives at the Deliba family estate — Molochio, Southern Italy
Olive harvest in progress at the Cosmano estate — Aspromonte hills, Calabria 2025
From Olive to Oil

Cold-Pressed the Same Day — What Happens at the Mill

1

Washing

Olives are cleaned immediately on arrival at the mill — removing leaves, soil, and any field debris. No delay between arrival and processing.

2

Malaxation

Crushed olive paste is slowly mixed to allow oil droplets to aggregate — a critical phase for phenolic concentration. Temperature is kept below 27°C throughout to preserve volatile aromatics and polyphenols.

3

Cold Extraction

Oil is separated from water and solids by centrifuge decanter — no heat, no chemical solvents, no additives. What flows out is the direct mechanical extract of this season's harvest.

From harvest to extracted oil: under 4 hours.
The 2025/26 Ottobratico extraction yield was 9% — well below the industry average of 14–16%. Less oil per kilo of olives. More polyphenols per milliliter of oil.
The Result

What Cold Extraction Looks Like

Fresh-pressed EVOO has a color range from deep green to golden yellow depending on variety and harvest timing. Ottobratico, harvested early in October, runs intensely green — a visual indicator of high chlorophyll and phenolic content.

The oil is then filtered, transferred to inert stainless steel tanks under nitrogen atmosphere, and bottled in dark glass. No exposure to light or oxygen between extraction and sealing.

View the full lab certificates for both varieties →

Fresh olive oil flowing from cold-press extraction at Deliba mill — same-day pressing, Molochio Southern Italy
Transparency

How Deliba Compares

Most US premium olive oil brands do not publish independent lab data. Here is what verified third-party testing shows across the category.

Brand Polyphenols Lab Certificate Harvest Date Origin
Deliba Ottobratico 629 mg/kg Independent — PDF public Oct–Nov 2025 Molochio, Italy
Brightland 280–330 mg/kg Self-reported Disclosed California
Graza ~312 mg/kg No public disclosure Not disclosed Spain (blended)
Generic supermarket EVOO 100–200 mg/kg None Not disclosed Multi-country blend

Competitor data from independent third-party testing. All Deliba data from publicly available lab certificates. Current as of 2025/26 harvest season.

Two Oils. One Origin. Full Transparency.

629 mg/kg Ottobratico for raw finishing. 609 mg/kg Sinopolese for daily cooking. Both from Molochio. Both independently lab-certified. Both harvest-dated.

Shop Ottobratico Shop Sinopolese