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:


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


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.


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.


At the end of this phase, the olives, through a screw, are transported to a hammer crusher that crushes the entire olive to obtain the "olive paste".

Kneading and Pressing

The paste is placed in the kneading machine, which gently mixes it in stainless steel tanks. This process simplifies the breakage of the water-oil emulsion and help the extraction/springing phase. Once kneaded, the pulp is pushed by a pump into a vertical centrifuge that separates the two components of the paste: solid/liquid.

Oil separation and Storage

The liquid, through a first separator goes to remove any further impurities and sediments of the crushed olives, letting out only the water and the oil. This liquid arrives at the centrifugal separator that separates the oil from the water.

The oil is stored in 18/10 stainless steel tanks and subjected to the usual laboratory tests, including the Panel Test, which allows classification (extra virgin up standard, extra virgin, virgin, etc. ..). After a natural decantation of about two months, the oil can be bottled and/or sold bulked. 

The cold press process used avoid any alteration of the organoleptic qualities of the oil.

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DOLCE OLIO S.r.l. - C/da Magazzinazzi - Stab. Prod. Via Ferro n°60 - Tel. +39 0924 61063 - E-mail: info.dolceolio@gmail.com - 91029 Santa Ninfa (TP) Italy

P.iva: 02426490815 / FDA n° 179-874-463-56     -     Numero REA: TP-169715  -   Capitale Sociale € 100.000

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