Famiglia Mangiaracina · Campobello di Mazara
The family
Tunnaliva is the project of Azienda Agricola Mangiaracina Carlo: a family from Campobello di Mazara, in the heart of the Valle del Belice, growing centuries-old Nocellara del Belice olive trees and turning them into a single-variety, organic extra virgin olive oil.
Everything happens within a short, controlled supply chain: the olives come exclusively from our own groves, the harvest is done by hand and milling takes place within 6 hours, with cold extraction. That is what we mean by from producer to consumer: no middle step between our trees and your table.
The name Tunnaliva pays tribute to Nocellara del Belice, known here as “aliva tunna”: Sicilian for “round olive”, after the shape of its fruit.
Our story on TV
Our land, our voices. Watch the feature about us.Linea Verde Discovery · 2026
The process
Every bottle repeats the same story: we tell it as it is, one step at a time.
In the Valle del Belice we tend centuries-old Nocellara olive trees, the cultivar that is the symbol of this land. They are the same trees as ever: we prune them, we listen to them and we grow them following the methods of certified organic farming.
The harvest begins in mid-October, when the olives are at the right point of ripeness, and it is done by hand so as not to bruise the fruit. Nothing bought in from third parties: we harvest only from our own trees.
No more than 6 hours pass between field and mill. Extraction is done cold, below 27 °C, to preserve the aromas, the polyphenols and that medium-intensity fruitiness that sets Nocellara apart.
The new oil goes into the bottle and leaves by express courier for homes all across Italy. On the nose and the palate you find the official tasting again: vegetal notes, bitter and pungent in balance, with the typical hints of Nocellara del Belice.
From grove to mill
Nothing staged: these are our harvest and milling days, exactly as they were.
Who we are
Ours is a family from Campobello di Mazara: the company carries the family name because here the countryside is handed down together with the surname — every harvest is a responsibility towards those who came before and those who will come after.
As our emblem shows, Tunnaliva grows from water and earth, where the olive tree puts down roots and finds nourishment. It grows into a supporting presence, without dominating, bringing vitality to everything around it.
In black and white
We tell you about the quality, but others certify it: consortia, control bodies and international juries.
Western Sicily · Belice Valley
A place, before an oil.
Working in the grove
Olive oil begins long before the mill.
TunnalivaThe spoon test
A family story can be read, but it is best understood on the palate: medium fruitiness, vegetal notes, bitter and pungent in balance.
