Albero
500 years · never irrigated
The fruit of a tree shaped by five centuries.
Sicilia
Between templesand sea.
01 — Selinunte
Soil with history.
Castelvetrano, in the west of Sicily. Our groves lie at the edge of Selinunte, one of the most important archaeological sites in Europe, just a few steps from the Acropolis.
In the 7th century BC, settlers founded the westernmost colony of Magna Graecia here. Oil was already being made back then; millstones from the 5th century BC are the proof.
Walk through our rows today and you will still see traces of that time between the roots: fragments of tuff, remains of ancient walls.
2.700
years of olive growing in Selinunte
02 — Uliveto
500 yearshistory.
Our olive trees are on average more than 500 years old. Their roots reach deep into the same ground from which the temple stones were once cut. The tuff is rich in minerals and shapes the soil. You can taste it in the fruit: powerful, balanced, mineral.
We never irrigate our trees. They grow at nature's pace, nourished by sun, wind and the salty Mediterranean air.
12
Hectares
2.000
Olive trees
500+
years, on average
0
artificial irrigation
03 — La Nocellara
One variety,found only here.
Only Nocellara del Belice grows in our groves. Its home is the Belice valley around Castelvetrano.
Among more than 550 olive varieties worldwide, it is considered the only one to hold a protected designation of origin (PDO) twice: as a table olive and as an olive oil.
As a table olive it is known throughout Italy. Its fruit is about the size of a walnut, with crisp flesh and a mild, gently sweet-sour, balanced taste.
Its fruit is large, with plenty of flesh and a small stone. As it ripens, the colour changes from intense green to deep wine red. We harvest early, while the olives are green. That is when the oil shows what the variety is known for: green aromas, elegant bitterness, fine pungency.
04 — The year in the grove
Two months that decide everything.
The harvest is the result of a whole year: careful tending of the soil and pruning every February, with techniques handed down in our family. We set the harvest day by the weather and ripeness, when the olives reach their balance between fruit and maturity.
The harvest is where a whole year of work comes to fruition. We harvest only by hand, with ladders and patience. No machines, no noise, no hurry. Every olive is handled with the same care with which it grew.
Febbraio
Pruning by hand, by experienced hands, with techniques passed down for generations.
Ottobre
The harvest begins when the olives reach their balance between fruit and ripeness. Early, while they are still green. The day is set by the weather and the fruit, not the calendar.
4 hours
That is all it takes for the olives to reach the mill. Carried in ventilated crates, gently washed and cold extracted straight away, so freshness and aroma are preserved.
05 — Dall'albero alla bottiglia
From tree to bottle.
No oxygen, no heat, no hurry.
06 — Il frantoio
What happens at the mill.
Fruit becomes oil in three steps: crushing, malaxing, separating. Our mill works in a closed, continuous cycle, and none of these steps rises above 27 °C.
Lavaggio
The olives are washed in cold water and passed over fine vibrating screens. Leaves and debris stay behind; only healthy fruit moves on.
Frangitura
A hammer mill crushes the olives into a fine paste. It is malaxed slowly and evenly until the right moment has come.
Estrazione
The decanter separates the oil from water and pulp at no more than 27 °C. Only then may an oil be called “cold extracted”.
Conservazione
After a short rest the oil is gently filtered and stored in stainless steel under nitrogen, without oxygen, at a constant temperature. It is bottled under nitrogen too.
07 — Il gusto del luogo
What the placeleaves in the oil.
Intense green, a fresh, fruity scent and layered aromas.
The oil is medium fruity: fresh grass and tomato leaf, then artichoke and almond. On the palate a long, elegant bitterness, and a fine pepperiness at the end. Present without overpowering a dish.
It holds everything that makes this place what it is: the mineral tuff, the old, unirrigated trees, the early harvest and the short way to the mill. Stored cool, dark and tightly closed, it stays fresh for 18 months from bottling.
In every drop, the landscape and history of Sicily, and the work of our family. An oil that begins on the plate and tells of a place.
08 — Galleria
From the grove.
09 — Domande
Questions about origin and harvest.
What you should know about a place you buy olive oil from.
Where do the olives for Olio Narciso grow?
In Castelvetrano in western Sicily, at the edge of the archaeological park of Selinunte. Our groves cover 12 hectares with around 2,000 olive trees, on average more than 500 years old.
What makes Nocellara del Belice special?
It grows almost only in the Belice valley and is both a table olive and an oil olive. Among more than 550 olive varieties, it is considered the only one with two protected designations of origin. Its oil is green and fruity, with elegant bitterness and a fine pepperiness.
Are the trees irrigated?
No. Our trees are never artificially irrigated. They grow at nature's pace, on mineral-rich tuff, with sun, wind and the Mediterranean air.
When is the harvest?
We prune the trees in February; the harvest takes place in autumn, while the olives are still green. The exact day is set by the weather and ripeness. The 2026 harvest takes place in October.
How quickly do the olives reach the mill?
Within four hours of the harvest at most. There they are washed, crushed, slowly malaxed and cold extracted at no more than 27 °C. The oil is stored and bottled under nitrogen.
