Western Sicily · Belice Valley
Red earth, silvery leaves and a fruit that tells our story. This is where our olive oil begins.
The Belice Valley
Campobello di Mazara · Western Sicily
Our extra virgin olive oil begins here, among the olive trees of the Belice Valley. We grow Nocellara and follow the fruit all the way to the mill. Getting to know this land is the first step towards knowing what goes into our bottles.
01 · The land
We are in western Sicily, in a hilly landscape crossed by the Belice river. Olive growing is part of its identity: fields, mills and shared meals tell a story renewed with every harvest.
Our farm is in Campobello di Mazara. Everyday work here is part of an agricultural culture shared with nearby towns, from Castelvetrano to Partanna. It is a story of places and people before it is a story of products.
Campobello di Mazara · Western Sicily
02 · The olive
We also call it “Nuciddara”. This variety belongs to the valley and is known for its rounded fruit, firm flesh and deep green colour before ripening.
It has two uses: table olives or olive oil. These are different journeys, beginning with the same care for the fruit and continuing with harvesting and processing suited to each use.
One variety, two ways to enjoy it
03 · Its character
Tunnaliva EVO oil is made exclusively from Nocellara del Belice olives. “Monocultivar” means exactly that: an oil made from a single olive variety.
Its profile is fruity, with vegetal notes and a balance of bitterness and pungency. Harvest timing and processing help shape the result, which is why we follow the journey from grove to mill. Each product page lists the format, origin and certifications of the product you are choosing.
Nocellara del Belice · Single-variety extra virgin olive oil
