The Giaramida oil mill, located in the Belice Valley in Santa Ninfa, was founded in 1970 when Gaspare and Francesco Giaramida, after learning about the olive trade, decided to follow in the footsteps of their grandfather Vincenzo (called Nzulu) carrying out this exciting project.

After enormous sacrifices, work, sweat and commitment, in 2008 started the modernisation phase of the mill ended in 2012 that transforms it into a state-of-the-art facility that allows us to achieve the highest quality standards in the production of exellent Extra Virgin Olive Oils.

We select the best olives of the native varieties of our area, like Nocellara del Belice, Biancolilla and Cerasuola to produce our Extra Virgin Olive Oils. All stages of our production are controlled directly by the property and comply with all regulations and follow the organic, IGP and Kosher making standards. Thanks to the collaboration with Dolce Olio srl we bring our oil around the world.

Some production steps:

Harvestig

Harvesting is done manually, at different times between September and December, respecting the ripening times of each cultivar (Nocellara del Belice, Biancolilla and Cerasuola).

Storage

The olives arrive at the oil mill in food crates. The crates are placed in our storage area waiting for the processing that takes place within the 24/48H of the harvesting.

Washing

The olives are poured into the defoliator and through a conveyor belt into a washing machine to be washed and for the elimination of any residue, like leaves, twigs, soil, etc.