Donna Giacoma

Today, the company is run by the Mezzapelle brothers, Giacoma's sons, who devote care and attention to all olive processing, to create an extra virgin oil that retraces traditional harvesting methods and techniques. Every stage of the milling process is managed and taken care of down to the smallest detail, combining tradition and innovation. This is how excellent products such as Donna Giacoma extra virgin olive oil are created, the result of the best attention and care of all the olive milling phases by the Mezzapelle brothers.

Tradition and Innovation

Tradition and innovation are two fundamental terms in the life of the Mezzapelle family. In fact, every year they renew and experiment with techniques from the past with innovative reinterpretations to always guarantee excellence.

Many secrets handed down from father to son are being adapted to the needs of our time, so that, although there are inevitable changes, they are not forgotten.

Getting the desired results

The oil mill and olive groves are a symbol of tradition and innovation, combining a love for the authenticity of simple, natural things with a desire to keep ancient traditions alive.

– produced exclusively from olive groves in the Trapani Valley
– cold extracted
– made from selected olives.
– olives harvested by hand and pressed within 12 hours.

"Our Donna Giacoma oil has a story to tell'"

Donna Giacoma

Donna Giacoma oil has a story that needs to be told. Its origins are ancient, flourishing along the Mediterranean until reaching us, the custodians of an important legacy, our olive oil.

The present cannot be understood without the past by telling you about our roots, we take you on a journey back in time through the history of a civilization that introduced us to the extraordinary olive tree: the ancient Romans, Greeks and Carthaginians.

Present in Asia Minor and Syria since 5,000 BC, the olive tree was prized for its noble properties. The oil that was extracted at that time was mainly used to preserve food and as fuel for lighting and heating houses and cities.

A new light that the Romans would bring to the colonized sites, all the way to Sicily, to the magnificent Lilybaeum - where in the Republican period the city was enriched with palaces and public buildings and nicknamed splendissima urbs by Cicero, who served as quaestor in the region between 76 and 75 BC.

Our olive oil is exceptional because of the unique characteristics of the place where it is produced. The site gives the olives and oil an unexpected harmony even though Nocellara del Belice, Cerasuola and Biancolilla are characterized by strong organoleptic notes, typical of Sicilian varieties.

Donna Giacoma olive oil, a pure food ideal for enhancing the flavors of Mediterranean cuisine, is characterized by its green color, fruity fragrance and rich, complex aromatic composition.