The Villa Paola estate lies in the heart of the Belice Valley – near the ancient city of Selinunte. Villa Paola itself dates back to the late 1700s, when the estate was once the summer residence of a noble family who received it from the Royal family of Spain.

Over 6 hectares of land, our 2,500 olive trees – including  some as old as 300 years – are nurtured with the utmost attention for the exclusive yield of our Nocellara del Belice cultivar (D.O.P. by European standards).

Olive oil production has been at the heart of our family’s history for over three generations. My father Eugenio, has been caring for The Villa Paola estate since 1985.

Nowadays we combine tradition and innovation to be faithful to the authenticity of our product. The best olives still green are hand-picked between the end of October and the beginning of November and pressed within 12 hours.

Nowadays we combine tradition and innovation to be faithful to the authenticity of our product. The best olives still green are hand-picked between the end of October and the beginning of November and pressed within 12 hours.

The oil is cold-extracted and left to settle naturally to retain all the goodness and high nutritional values. The result is a true reflection of the hard work and patience involved.