01
Botanical origin
Nocellara del Belice originates in the Valle del Belice, between Campobello di Mazara, Castelvetrano and Partanna: soils, Mediterranean light and salty winds shape its unmistakable character.
There is a place in Sicily where the salty wind reaches the olive groves every morning.
The land, the light, the gesture
In the Valle del Belice, between Campobello di Mazara and the Mediterranean, the land holds no secrets. It holds memory. Every olive tree carries decades of drought and rain, of hands that pick by hand, of roots that sink into tuff as if they had no other choice.
Here we chose to stay small, deliberately small, because only at a micro-artisan scale does every bottle keep the weight of a decision. The cultivar we grow is Nocellara del Belice: the only one in the world with a double DOP, for table olives and for oil. An olive that grows nowhere else with the same voice.
The harvest is manual. Farming is organic. Water comes from our private well, a resource that guards not only irrigation, but the continuity of a method that is in no hurry.
In the fragrance of Gioia Olive there is the salty wind rising from the sea, grass cut in the morning, stone warmed by the October sun. There is the Valley that cannot be described: it is tasted.
37°38'N · 12°44'E, Campobello di Mazara, western Sicily
Brand values
02
Unique DOP certification
Unique in the world and unique in Europe with two DOP designations for the same variety: Nocellara del Belice DOP for table olives and Valle del Belice DOP for extra virgin olive oil.
03
Sensory profile
Medium to intense fruitiness, with notes of green tomato, freshly cut grass and artichoke. Elegant bitterness and a clean, persistent pungency: the typical character of Nocellara.
04
Precious natural components
Natural polyphenols and antioxidants, oleic acid and vitamin E: a balance that defines the composition and sensory profile of this oil.
05
Harvest & processing
Olives harvested exclusively by hand and, within a few hours, cold extracted. The oil is filtered and stored in stainless steel at controlled temperature, protected from light and oxygen.
06
Table olive processing
Two methods, one goal: traditional brine and the Castelvetrano method. Experience and respect for the raw material to preserve the identity of Nocellara.
Nocellara del Belice
Nocellara del Belice is the only cultivar in the world with two distinct DOP recognitions: one for table olives, one for extra virgin olive oil. Green fruitiness, elegant and persistent. Its fleshy pulp and extraordinary quality make it a heritage we protect and honour every day.
The collection
Olive oil, olives and paté, wine: the same land, different gestures.
From the hand-picked olives to the harvest in the clay vineyards of the same south-western Sicily, every Gioia product is born from the same principle: take your time.
Olive oil
Nocellara del Belice, double DOP, certified organic: an elegant green fruitiness born from the conviction not to compromise, season after season.
The Valle del Belice enters the glass: tuff, salty wind, Mediterranean light: the territory is not a backdrop, it is what makes this oil unmistakable.
Olives and paté
From the fleshy pulp of table olives to the artisan recipes of paté: excellence in every format, without unnecessary preservatives, only carefully chosen ingredients.
Flavours that tell of western Sicily, natural sweetness, scrubland herbs, the sun of the Valle del Belice condensed in every spoonful.
Wine
Catarratto, Grillo, Nero d'Avola, Sicilian varieties worked with rigour, to express character and freshness without masking the identity of the grape.
Sea winds and the warmth of the Belice ripen the grapes and read in the glass: the wine presented is terroir in a bottle, like the oil and the olives.
Want to taste it before you believe us?
Write to us about olive oil, olives or wine: we reply ourselves, within two working days, not a call centre.
Frequently asked questions
Download the digital brochure: company presentation and product collection.